cake break Sundays continue!

We were delighted to hear that our friends at Mary Feilding Guild really enjoyed the first con spirito concert for care homes last week. Other care homes will also screen the concert shortly and the second concert will soon be ready to release. Thank you again to everyone for your contributions and a big thank you to editing father-and-son team Adrian and Fernando!

Here's a delicious recipe to celebrate:

Citrus seed cake

ingredients

175g butter, softened

175g caster sugar

3 eggs

250g self-raising flour

40g poppy seeds

grated rinds 2 oranges and 2 lemons

4 tbsp natural yogurt

topping

250g tub mascarpone

Juice of 1 small orange

3 tbsp orange or lemon curd

method

Heat oven to 150C non-fan. Butter and line the base of deep 20-cm round tin.

Beat butter and sugar, then add eggs, flour, poppy seeds, citrus rinds and yogurt and beat till smooth.

Spread mixture in tin and bake for 45 minutes or until firm. Cool in tin for 10 minutes then turn out onto rack.

Mix together mascarpone, lemon/orange curd and enough orange juice to make a spreadable topping. Spread over top and sides of cake when cool. If you have a zester, decorate with zest of orange and lemon.