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    You are in: Home / Recipes / Berry Citrus Cake Recipe
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    Berry Citrus Cake

    Berry Citrus Cake. Photo by swguk

    1/1 Photo of Berry Citrus Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    swguk's Note:

    A good recipe to use up left over egg yolks. Lovely light texture but still firm and moist. Fresh tasting and excellent with coffee or tea. Enjoy!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 325 F or 165 C and grease baking pan with butter. (I use a 10 inch cake tin or ring).
    2. 2
      Sift flour, baking powder and salt into a bowl and mix thoroughly. Set aside.
    3. 3
      In a large bowl beat the egg yolks and whole egg together until they are light in colour and slightly thickened. Sift in sugar gradually beating well after each addition.
    4. 4
      Add lemon zest, orange zest, orange juice and vanilla extract to egg mixture and fold in gently. Gradually add flour etc from bowl set aside, folding after each addition. Mixture will thicken. Add boiling water all at once and fold in quickly mixing well. Add berries and mix well. Pour batter into greased tin.
    5. 5
      Bake for 60 minutes Turn cake out onto a plate or wire rack after removing it from over and allow to cool. If you like you can dust the top of the cake with powder sugar.
    6. 6
      You can turn the cake out on a plate and put a piece of bread or paper towel on top of it then cover with cling film or saran wrap. I find that this keeps the cake nice and moist, even around the edges.

    Ratings & Reviews:

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    Nutritional Facts for Berry Citrus Cake

    Serving Size: 1 (115 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 334.8
     
    Calories from Fat 63
    18%
    Total Fat 7.0 g
    10%
    Saturated Fat 2.4 g
    12%
    Cholesterol 307.5 mg
    102%
    Sodium 234.4 mg
    9%
    Total Carbohydrate 61.1 g
    20%
    Dietary Fiber 1.6 g
    6%
    Sugars 39.1 g
    156%
    Protein 7.3 g
    14%

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