Citrus Swirl Tray Cake
Citrus Swirl Tray Cake
Not quite a cake and not quite a slice, this sweet and tangy treat has all the best parts of each going for it. Rich, buttery cake with short, crisp edges is swirled through with luscious, zesty layers of citrus flavours.
Servings
15
Prep time
Cook time
Recipe
Ingredients
- 250g softened butter
- 360g caster sugar
- 2 tsp vanilla extract
- 4 eggs
- 350g plain flour
- 120g almond meal
- 2 tsp baking powder
- 1 tsp salt
- 240g lemon curd
- 90g marmalade
- 20g flaked almonds
Method
- Preheat oven to 180°C. Grease and line a 22cm x 32cm slab pan.
- Place the butter and caster sugar in the bowl of your stand mixer and cream until light and fluffy.
- Add the vanilla and the eggs and mix slowly until just combined (don’t worry if it looks a bit curdled at this point, it’s not).
- Mix the plain flour, almond meal, baking powder and salt together in a bowl and add it in stages to the mixture, beating on low until it is all combined into a thick batter.
- Mix the plain flour, almond meal, baking powder and salt together in a bowl and add it in stages to the mixture, beating on low until it is all combined into a thick batter.
- Dollop the lemon curd and marmalade over the top and swirl through.
- Scatter the flaked almonds over and bake for 40-50 mins, until a skewer comes out clean.
- Serve dusted with icing sugar.
- Note: You could switch out the citrus for jam or caramel if you wanted something different.
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