Just because we live on a miniscule budget, it doesn’t mean we need to do without treats. Treats are essential, I believe, to making us feel better about ourselves and our lives. Of course we need to cut our cloth to fit our measure, and that’s how this cake came about.
Originally, a lemon and poppyseed cake, I adapted this recipe to accommodate whatever I could find on special offer/left in the fruit bowl. I have made it with lemon,orange, lime and grapefruit (separately, of course). It’s another great stone soup recipe: I’ve substituted dark sugar for white and jaggery for sugar when I had none of the regular stuff. I think what really makes this cake is the syrup. It turns a relatively run-of-the-mill cake into a real treat.
225g of Sugar
100g of Butter
100mls of Oil
Zest of 3 Lemons/4 Limes/1 Grapefruit/2 Oranges
250g Plain Flour
2 Teaspoons of Baking Powder
3 Tablespoons of Poppy Seeds (optional)
For the Syrup:
150 of Sugar
100mls Juice from the citrus fruit you’re using
Preheat the oven to 180.
Butter a 20cm cake pan.
Beat together the sugar, butter, oil and citrus zest.
Beat in the eggs.
Sift together the flour, baking powder and salt.
Fold the sifted ingredients (and the poppyseeds – if using) int the wet ingredients.
Pour the batter into the tin.
Bake for 50 minutes.
Transfer the cake from the tin to a wire rack.
Make the syrup by putting the sugar and juice in a small pan and bringing to the boil.
Turn the cooker down and simmer, stirring, for about ten minutes.
Poke a skewer several times into the cake.
Pour the syrup over the cake.
Allow to cool completely before cutting.