Italian Breakfast Cake

2½ Cups plain Flour

1½ tsp. Baking Powder

½ tsp. Bicarbonate of Soda

Salt

Zest of 3 Oranges

Zest of 1 Lemon

¾ Cup Milk

250gr. Butter

300gr. Castor Sugar

1tsp. Vanilla Essence

5 Eggs

Method:

Preheat the oven to 180ºC. Line a rectangular baking tin with grease-proof paper. Combine the baking powder, bicarbonate of soda, flour and salt in a large bowl. Add the orange and lemon zest and combine. Now mix together the orange juice and lemon juice, set aside.

Using a mixer combine the butter and castor sugar until light and fluffy. Add the vanilla. Now add the eggs one at a time and combine. Note : The mixture might separate, but don’t be alarmed.

Add the flour and milk mixture in small amounts, alternating between the two, until well combined. Pour the mixture into the prepared baking tin and bake for 50 minutes or until done. Allow the cake to cool before turning out to slice.

Chef’s Tip: You may want to add more orange and/or lemon zest for extra flavor. Decorate with lemon curd and fresh berries.