Ingredients
125g butter, softened
160g caster sugar
2 eggs
150g mandarin (after peeling)
175g grapefruit or a selection of citrus fruit (after peeling)
180ml coconut cream
¼ cup desiccated coconut
½ cup finely ground semolina
185g self-raising flour
Citrus syrup (optional):
330g caster sugar
100ml cup lemon, lime, orange or mandarin juice
100ml cup water
3 strips of rind (any citrus)
Method
Pre-heat oven to 180°C.
Grease 1 x 23cm cake tins and line with baking paper.
Peel mandarin and weigh out 150g of flesh. Place in food processor.
Peel grapefruit (or other citrus) by cutting off top and bottom, stand upright and using a small knife; follow the outside round shape of the fruit to remove the peel, taking the white pith with it. Measure out 175g of flesh and place in food processor with mandarin.
Chop butter roughly and place in food processor with fruit.
Add caster sugar to food processor.
Add eggs to food processor.
Process in small bursts until the mixture is almost smooth.
Add coconut cream, semolina and flour to food processor. Process until smooth.
Stir through coconut.
Pour mixture into tin and bake for 35-40 minutes or until a skewer comes out clean when inserted.
Set aside for about 5 minutes before turning out onto a wire rack to cool.
Serve cake warm, dusted with icing sugar or drizzle with the citrus syrup – pour hot syrup over cooled cake and allow to soak in. Serve with cream.
To make the citrus syrup (optional):
Combine all ingredients in a pan and stir over a low heat without boiling until sugar dissolves.
Bring to boil, reduce heat and simmer for 12-15 minutes until slightly thickened.
Pour over cooled cake while syrup is still hot.