Scottish Recipes: Citrus Cake
Here is a tasty, tangy cake which is best made with pure juices of the citrus fruit.
8oz (250g or one stick) margarine
8oz (250g or one and a quarter cups) caster sugar (or fine granulated sugar)
12oz (350g or three cups) self-raising flour (all-purpose flour with baking powder)
1 cup orange and lemon (or orange and lime) juice mixed
Butter Cream Ingredients:
12oz (350g or 2½ cups) icing sugar (frosting)
6oz (175g or 1½ sticks) margarine
2 tablespoons orange juice
2 tablespoons lemon juice (or lime juice)
Preparation Method:Preheat the oven to 160C (320F or Gas Mark 3) or 10C less if a fan assisted oven.
Mix the margarine and sugar together and cream until light and fluffy. Then beat in the eggs, one at a time. Stir in the fruit juices and the flour and mix well. Pour the mixture into a cake tin measuring 8"x12"x1½" (20cmx30cmx3.5cm) which has been lined with baking parchment and spread evenly. Bake in the pre-heated oven for roughly 35 minutes. Allow the cake to cool in the tin before removal and storage in an air-tight container.
<< Return to the Scottish Recipes home page <<
All material in the site Glasgow Guide is copyright of the Glasgow Guide Organisation. This material is for your own private use only, and no part of the site may be reproduced, amended, modified, copied, or transmitted to third parties, by any means whatsoever without the prior written permission of the copyright owner. All rights reserved.