Ingredients
- 300gr Stork
- 300gr Caster Sugar
- 1 Lemon zest1 lemon
- 1 Lemon juice1 lemon
- 1/2 Orange juice1/2 orange
- 1/2 Orange zest1/2 orange
- 6 Eggs
- 300gr Self Raising Flour
- 1 tsp Baking Powder
It’s oranges and lemons’ season in Malta and what better way to make the best out of local produce then to bake it in a cake. Genial, I know. Now that the Maltese Islands are getting a little warmer, the refreshing flavour and fluffy sponge is just right.
Steps
1 Done | You may want to use an electric whisk for this! I begin by creaming together the Stork (at room temperature) and the sugar until the mixture is fluffy and well-blended. I then add the orange and lemon zest, beat, and then add the eggs one at a time. |
2 Done | Switch to using a spatula to mix more gently. Fold in the flour & baking powder and then add the lemon and orange juices. |
3 Done | Grease your bundt cake pan well (I use the back of the Stork block wrapper!) and fill with the mixture. Bake at 180°C for about 45 minutes. |
