CITRUS SYRUP CAKE

PREP & COOK :  1 hour 30 mins

SERVES             :  6

• 250g unsalted butter, soften
• 220g caster sugar
• 1 tsp vanilla bean paste (or substitute with 1 tsp vanilla essence)
• 3 eggs, beat lightly
• 300g self-raising flour, sift
• 125ml milk
• pinch of salt

CITRUS SYRUP

• 4 oranges
• 4 lemons
• 4 limes
• 220g sugar

COOK

1. Preheat oven at 180 C. Grease and line base and side of a 20-cm round cake pan.
2. Beat butter, sugar and vanilla bean paste until pale and creamy. Add the beaten egg, a little at a time, alternating with a spoonful of flour. Gradually add the milk, then remaining flour and salt.
3. Spread batter into the pan; smooth top. Bake for 50 to 60 mins or when a skewer inserted into the center comes out clean.
4. Using the zetser, remove rind from the fruit and squeeze juice. Combine orange, lemon and lime juice with caster sugar in a saucepan. Simmer over a medium fire for 20 mins or until the sugar is dissolved and syrup has formed. Add zests and simmer for 1 min more, then remove from heat.
5. Remove cake from oven. Leave in the pan and pierce all over with a skewer. Pour syrup over. Reserve half cup to serve.
6. When the cake has cold, transfer to a plate and spoon over remaining syrup.