Mini citrus cake

Ingredients

Directions

1. 1

   Wash the lemons, grate dry and thinly grate the peel of 1 lemon. Halve the lemons, squeeze the juice. Cream fat, 200 g sugar, salt and lemon peel with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour, cornstarch and baking powder and stir in alternately with the milk.

2. 2

   Finally add 1 tablespoon each of lemon and orange juice. Grease a baking tray with 6 small Bundt cups (approx. 200 ml each) and dust with flour. Pour the dough into the cups and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas mark 2) for approx. 35 minutes. Then let it cool down a bit, turn out of the tin and place on a cake rack. Mix 1 tablespoon each of orange and lemon juice, sprinkle the cakes with it and let them cool down completely. Stir icing sugar and 4 tablespoons of lemon juice to a thick, smooth glaze. Cover cooled cakes with the icing and let them dry for about 1 hour. Heat 1 tablespoon of sugar and 1 tablespoon of orange juice. Halve the kumquats diagonally and add them to the sugar syrup for 2-3 minutes. Put the kumquats on a plate and let them cool down.

3. 3

   Stir icing sugar and 4 tablespoons of lemon juice to a thick, smooth glaze. Cover cooled cakes with the icing and let them dry for about 1 hour. Heat 1 tablespoon of sugar and 1 tablespoon of orange juice. Halve the kumquats diagonally and add them to the sugar syrup for 2-3 minutes. Put the kumquats on a plate and let them cool down. Wash the orange, rub dry and remove the zest. Decorate the cake with the kumquats and orange zests

4. 4

   waiting time approx. 2 hours