Maggie Beer's 'Symphony of Citrus' Cake with Macadamia, Lemon Curd and Buttercream

abc.net.au

Hannah Gebert

subheading: For the cake (makes two layers):

125g unsalted butter, softened

225g caster sugar

2 eggs

3 egg yolks

200g self-raising flour

1½ teaspoons baking powder

¼ teaspoon salt

100g macadamia nuts, finely chopped

30g extra-virgin olive oil

160g buttermilk

subheading: For the lemon-myrtle syrup:

⅓ cup water

⅓ cup sugar

1½ teaspoons freshly ground lemon myrtle

subheading: For the lemon curd (makes approximately 190g):

1 egg

2 egg yolks

50ml lemon juice

3g lemon zest

30g caster sugar

25g unsalted butter

subheading: For the orange buttercream:

168g unsalted butter

10g orange zest

300g icing sugar

45ml orange juice

10g cream

subheading: For the grapefruit (use half for the cake):

1 pink grapefruit

Approximately 400g caster sugar

Directions at abc.net.au

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