The tangy citrous cake filling with bits of lemon and orange rind under the crunchy crumble topping. It’s delicious, and it’s one of my favourite cakes.
It doesn’t take long for an amazing citrus smell to spread around the house and gather whole family at the table.
Also, what makes this cake my top choice, is that it is so quick and easy to make.
The author of this chef d’oeuvre is my mum’s friend who is a very talented cook.
- 2 cups (~260 g) plain flour
- 1/3 cup (~65 g) vanilla sugar
- 1/4 tsp baking soda
- 1 tsp baking powder
- generous pinch of salt
- 50 g softened butter
- 110 g soured cream or strained yogurt
- 1 lemon
- 2 medium oranges
- 1/2 cup (~110 g) sugar
- 1 tbsp cornstarch
- Place all dry ingredients in a mixing bowl - flour, vanilla sugar, baking soda, baking powder and salt.
- Mix in the softened butter and ~100 g soured cream to make crumbs. Save about half of the crumbs for the topping.
- Add the remaining soured cream in the mixing bowl and knead a soft dough.
- Wash thoroughly the lemon and orange, cut into wedges and remove seeds. Place in a blender along with the sugar and cornstarch. Blitz leaving small bits of the lemon and orange rind.
- Roll the dough and place on a greased baking dish dusted with flour. Pour over the filling and top with the crumbs.
- Bake for 30-35 minutes in a preheated to 175C oven.
- For a finer crumbs mix together melted butter, sugar and plain flour.