We had a party for my friend Dorene’s birthday and I made a a citrus cake that was very popular. Every time I make this cake, people rave about it. The original recipe is Apollina’s “Stella Cake” (and as she comments, it looks even more stunning if you can find blood oranges to decorate it.)
I use her recipe pretty much unmodified for the cake batter and the filling, with the added detail that I use fresh-picked Meyer lemons since we have a tree in the backyard. Meyer lemons, if you don’t know them, are citrus fruit native to China thought to be a cross between a true lemon and either a mandarin or common orange. They have a gentle, not quite sweet but less biting flavour, extremely fragrant. Plus, the zest of home-grown and freshly picked fruit is lighter and fluffier than that of store-bought fruit picked green for shipping and ripened artificially in containers.
The icing, however, didn’t work for me (if only because the quantities listed there yield enough icing for two cakes!) so I’ve replaced it with a “rich butter icing” I had from my mom’s staple recipes. (Recipe after the cut.) Continue reading “Citrus Cake of Awesomeness”