Naartjie and Vanilla Cake

A light, zesty cake that's perfect for sharing.

Ingredients:

For the Cake:

• 2 tsp Vanilla Extract

• 1 tsp Baking Powder

• 2 Naartjies, zest and juice

• 4 Eggs

• 250g Unsalted Butter, Softened

• 250g Self-Raising Flour

• 250g Caster Sugar

• 2 Tbsp Milk

  
  

For the Syrup:

• Juice of 1 Naartjie

• 75g Caster Sugar

• 1 tsp Vanilla Extract

For the Frosting:

• 200g Cream Cheese

• 100g Unsalted Butter, Softened

• 400g Icing Sugar

• 1 tsp Vanilla Extract

• Zest of 1 Naartjie

Method:

1. Preheat your oven to 180ºC and grease two 20cm round cake tins. You can also use a 23cm x 13cm loaf tin.

2. In a large bowl, whisk together the butter and sugar until fluffy and pale. Add in the eggs one at a time, adding a Tbsp of flour with each to prevent curdling.

3. Add the remaining flour and baking powder. Stir in the naartjie zest and juice, vanilla extract and milk. Mix until well combined.

4. Divide the batter evenly between the cake tins (or pour into the loaf tin).

5. If you are using the cake tins, bake for 25-30 minutes. If you are using the loaf tin, bake for 40-50 minutes. Bake until golden.

For the Syrup:

1. Whilst the cake is still in the oven, start making the syrup. In a small saucepan, combine naartjie juice, sugar and vanilla extract and cook on low to medium heat until the sugar dissolves. Bring to a simmer for 2 minutes until slightly thickened.

2. While the cake is still warm, use a skewer to poke holes all over the surface. Drizzle the syrup over the cake, allowing it to soak in. Leave to cool completely before removing from tin.

For the Frosting:

1. In a bowl using an electric mixer (or by hand), whisk together the cream cheese and butter until smooth. Gradually add the icing sugar. Stir in the naartjie zest and vanilla extract and mix until combined.

Assemble the Cake:

1. For the round cake tins: Place one cake layer on a serving plate. Spread ⅓ of the frosting over the top of the cake. Place the second cake layer on top and cover the top and sides with the remaining frosting.

2. For the loaf tin: Spread the frosting evenly over the top of the cake.