The Ever Bountiful Citrus

 A few years ago we planted up a wall of citrus trees; a lime, two oranges, a grapefruit, a tangelo and a mandarin. We also have two dwarf Meyer lemons in pots. Happily they have established and this year were mostly very bountiful. Unfortunately, the lime did not produce as well despite being the biggest tree and planted the longest. Thankfully, I have a few friends whose limes went gangbusters and were happy to pass on lots of limes.

Whilst I have many recipes in my collection these two have become favourites in my collection of citrus related recipes, both are relatively quick and easy to make.  The lemon syrup cake I make over and over and often substitute oranges, tangelos and mandarins for the lemons or use a mixture. This also applies to the Sweet Citrus Pickle. 

At this time of the year a bowl of lemons and limes seems to a permanent fixture on the kitchen bench or table.

Obviously channeling all the lemons, the love of citrus has extended into these small postcard artworks, made as set of three for an year long food themed exchange. 

My grandson Oscar loves helping with the icing and was keen to carefully place the ‘giant sprinkles’

The cake is adaptable, I have made it up as a loaf, round cake, in a ring tin and as cupcakes.

Lemon Syrup Cake

Quick mix / food processor

Ingredients for Cake 4 lemons, I use Meyer. 250 g  butter 4 eggs 1  1/2 cups caster sugar 2 cups SR flour or 2 cups flour sifted with 1 tablespoon of baking powder

Lemon Syrup 1/2  cup lemon juice 1/2  cup sugar   Combine juice and sugar in a small saucepan and stir and boil until slightly reduced and a syrup.

Method

Preheat oven to 160 deg C, grease and line base of a 23 cm round tin. I have also used this to make two smaller cakes, cupcakes and a large loaf tin.

Remove the ends from the lemons cut into four   lengthwise, remove the central piece of pith and seeds. If the lemons have a lot of pith then peel the skin from the lemons, remove and   discard the pith. Too much pith will make the cake bitter.

Place prepared lemons in a saucepan, cover with water and bring to the boil. Drain and allow the lemons to cool.

Place the cool lemons and sugar in a food processor or use a stick blender and process until pulpy and the skin is broken up into fine flecks.

Add the butter and process again.

Add the eggs and give a quick quiz, then add the flour.

Spoon the cake batter into the prepared tin.  Bake until cake is set and starting to shrink away from the sides of the tin, approximately 50 -60 minutes.

Remove the cake from the oven and pierce all over with a skewer. Brush with warm syrup a few times to allow the syrup to slowly penetrate the cake, remove from tin and brush syrup around the sides.

Variation

Ice with lemon or orange icing or a drizzle with a watered down icing or glaze.

*Use lemons, mandarins or oranges, keeping the prepared weight about the same.

This is a quickly made small batch preserve. It is great when served as an accompaniment to curries along with other pickles and chutneys. This preserve can be used immediately.

Sweet Citrus Pickle

Step 1 750 g citrus (limes, lemons, oranges)* 1 tablespoons salt   * I often use the squeezed shell of the oranges from my morning juice, save in the fridge until you have enough

Step  2 Limes from step 1, rinsed. 1 cup brown sugar 3 tablespoons  apple cider vinegar 1 tablespoon turmeric powder 1 tablespoon sweet paprika powder 1 tablespoons of salt Optional - 1 teaspoon dried chilli flakes Optional – 1 teaspoon of citric acid for extra tang

 

Method

Step 1

Wash and chop the citrus into small/ bite sized pieces.

Place chopped limes in a non reactive bowl (stainless steel, glass or plastic), add the salt and mix well. Allow limes to stand for 24 – 48 hours. This will draw some of the bitterness from the pith.

Drain of liquid, rinse well and drain again. Step 2

Combine citrus and remaining ingredients in a saucepan. Bring the mixture to the boil and then simmer for 20 -30 minutes or until thick. Stir often as it will tend to stick as it thickens.

Spoon the pickle into sterilised jars, cover with Kleerview /cellophane covers and seal with a lid.  

And whilst on the citrus theme I thought an inspection of the preserved lemons was a good idea.  I have finally found the perfect jar for the preserved lemons, Moccona coffee jars with the plastic seal on the lid. They tick all the boxes, recycled jars, easily sterilised in the oven if you remove the plastic lid and sterilise with boiling water and best of all non corrosive. The recipe for preserved lemons along with other ways to use up bountiful citrus crops can be found here