Ingredients
For cake:
-
450g (3 cups) self-raising flour
-
150g (1 cup) plain flour
-
440g (2 cups) caster sugar
-
6 eggs, at room temperature
-
300g salted butter, cubed, at room temperature
-
310ml (1 1/4 cups) milk3 tsp vanilla essence
- Melted salted butter, to grease
- Dehydrated lemons
- Dehydrated limes
For icing:
- 200g butter at room temp
- 1 1/4 cups icing sugar
- 1 tsp vanilla
Method
Step 1- Preheat oven to 140°C.
Step 2- Place the self-raising flour, plain flour, sugar, eggs, butter, milk and vanilla essence in a large mixing bowl. Use an electric beater to beat on low speed for 30 seconds or until just combined. Increase the speed to high and beat for 1-2 minutes or until the mixture is thick and all the butter is incorporated.
Step 3- Brush a round 25cm cake pan with the melted butter to lightly grease . Line base and sides with non-stick baking paper. Spoon the mixture into the prepared pan and smooth the surface with the back of a spoon.
Step 4 - Bake in preheated oven for 2 1/2 hours or until a skewer inserted into the centre of the cake comes out clean. Remove from oven and set aside for 10 minutes. Turn onto a wire rack for 2 hours or until completely cool.
Step 5- Now to make the icing. Place the icing sugar, butter and vanilla in a bowl and whisk until smooth. Decorate with our dehydrated lemons and limes. we have cut the in half and layered them across the front of the cake with a few whole on top.