cake
450g Lighthouse Premium All Purpose Plain Flour
2 tsp roasted ground wattleseed powder
1 tbsp baking soda
pinch of fi ne salt
1 cup Greek natural yoghurt
zest and juice of 1 tangelo
1 tsp vanilla bean paste
300g unsalted butter, plus extra for greasing
1 1/3 cups caster sugar
3 eggs, lightly beaten
1–2 tangelos, and a fl ower of your choice to decorate
syrup
1 cup freshly squeezed and strained tangelo juice
40ml freshly squeezed and strained lemon juice
75g caster sugar
icing
175g unsalted butter, softened
270g icing sugar
120g cream cheese, softened
120g mascarpone
1 tbsp milk
1 tsp vanilla bean paste
Preheat your oven to 180C. Grease two 22cm round cake tins. To make the
cake batter, sift fl our into a bowl and add wattleseed powder, baking soda
and salt, then mix until well combined. In another bowl, combine yoghurt,
tangelo juice and zest and vanilla. Add the butter and sugar to a third
bowl, and beat until light and fl uff y using an electric mixer. Alternate add-
ing the yoghurt mixture, the fl our mixture and the beaten egg to the butter
mixture. Beat until well combined. Pour the batter into the prepared tins
and bake for 50 to 55 minutes, or until a skewer inserted into the middle of
the cake comes out clean.
While the cakes are baking, make the tangelo syrup. Place the strained
tangelo juice, lemon juice and caster sugar in a small saucepan. Stir over
a low heat until the sugar has dissolved. Bring to a simmer for 4 minutes
or until a syrup forms.
Remove the cakes from the oven and, using a skewer, prick multiple holes
in the top while they’re still warm. Drizzle the syrup evenly over the cakes,
and allow to cool completely. You can then refrigerate the cakes for 4 to 6
hours prior to frosting. This step is optional, but refrigerated or even frozen
cake layers are much easier to work with. I recommend this step to ensure
that crumbs don’t break off into the icing, but if time doesn’t allow, just go
slowly and carefully.
For the buttercream icing, combine butter, icing sugar, cream cheese,
mascarpone, milk and vanilla bean paste and beat until smooth. Set aside.
Remove the cakes from the fridge. Level the tops with a serrated knife
(or cake leveller, if you have one) to ensure a fl at surface. Place a dollop
of icing in the centre of your serving plate or cake stand (to stop the cake
from sliding) and place the fi rst cake layer on top of the icing. Spoon 1 cup
of icing directly on top of the fi rst layer and then, using an off set spatula,
spread it evenly over the top and just past the edges. Place the second
cake layer upside down on top of the fi rst layer, giving you a lovely fl at
surface to decorate. Spoon the remaining icing directly on top and lightly
frost the entire cake – starting with the top and moving down the sides,
leaving the layers largely exposed.
Chill your cake in the refrigerator for a few hours before serving to help the
frosting adhere to the sides of the cake, as well as ensuring a neater slice,
and then set it out at room temperature for your party or celebration.
Decorate with a cut tangelo and a pesticide-free, edible fl ower of your
choice – we used a peony.Recipe by Lyndel MillerTangelo & Wattleseed Cake