Lest We Forget

Today I went to a potluck lunch at work to farewell a co-worker who is going on maternity leave. She's having a boy so the theme was of course BLUE but you'd be forgiven for thinking the theme was teal. We had bluberry loaf, blueberry muffins (my contribution), a vanilla cake with blue icing and blue lamingtons as well as some savoury items; although who'd think there would be such a thing as too much sugar?

Tomorrow is ANZAC day which is a day of commemoration for those who died in the service of their country. The poppy is an international symbol of rememberance and explains the decoration on the star of the lunch - an ooey gooey citrus cake. I'm pleased to be able to share the recipe with you.


Sonya's Lemon and Orange Crumble Cake

Ingredients
Cake:
1 ¾ cups self raising flour
3/4 cups caster sugar
90g/approx. 3 ounces unsalted butter, chopped
Finely grated rind of one lemon
2 eggs, lightly beaten
Filling:
¼ cup orange juice
¼ cup lemon juice
¾ cup sugar
2 teaspoons cornflour/cornstarch
90g/approx. 3 ounces unsalted butter, chopped
Sifted icing sugar/powdered sugar for dusting

Method
Preheat oven to 160 degrees C/320 degrees C
Line the base and sides of a 20cm/8 inch round springform tin with baking paper
Put the flour, sugar, butter, rind and eggs in a food processor and pulse to combine
Press 2/3 of the mixture into the prepared tin, reserving the remainder
For the filling:
Put the juices, sugar, cornflour, eggs and butter into a medium pan and stir over a low heat until the mixture comes to the boil
Reduce heat and cook for 2-3 minutes
Remove and stand for 10 minutes to cool
When the citrus filling is cool pour it over the mixture in the tin
Crumble the remaining cake dough on top
Bake for 30-35 minutes
Stand on a wire rack before removing from the tin
Dust with icing sugar