This post has been drafted for over a year now, but since I had already written up most of it I still want to publish it even though it’s been a while.  I baked a citrus mud cake with lime curd filling last year for mum’s birthday, which was a combination of a number of recipes I found online with some minor tweaks along the way.  The end result was delicious!  Being a mud cake it was indulgent to eat, but the hint of citrus throughout the cake and the tart curd filling prevented it from being too rich.

There are quite a few ingredients, and it does take some time to put together.  There are four key components to this recipe: the cake; the lime curd filling; the white chocolate ganache icing; and crystalised citrus fruits to decorate.  At a minimum you would need to make the cake and ganache icing, but feel free to experiment with other fillings and decorations and be sure to post your ideas on the comments at the bottom of the post!

White chocolate citrus mud cake

This recipe is based on the citrus mud cake at taste.com.au.

Ingredients

• 2 tsp lemon rind, finely grated
• 2 tsp lime rind, finely grated
• 3 tsp orange rind, finely grated
• 350g butter, chopped
• 180g white chocolate, chopped
• 2 cups caster sugar
• 2 tsp vanilla extract
• 1 1/2 cups milk
• 3 eggs
• 2 cups plain flour, sifted
• 3/4 cup self-raising flour, sifted

Method

Preheat oven to 160°C (140°C fan-forced).

Grease a 20cm round cake pan, or line it with baking paper. Also wrap the outside of the pan with a damp tea towel. This helps to keep the top of the cake flat and prevents the centre from rising.

Combine lemon, lime and orange rind, butter, chocolate, sugar, vanilla and milk in a saucepan and stir over low heat until smooth. Transfer to a large bowl and cool for 10 minutes.

Add the eggs and stir to combine, then add plain and self-raising flours and stir to combine.

Pour the mixture into the prepared pan and bake for 2 hours or until a skewer inserted in the centre has moist crumbs clinging. While the cake is baking, go on to prepare the lime curd and candied citrus fruits.

Once baked, stand the cake in the pan for 10 minutes then turn out onto a wire rack to cool.

Lime curd

This recipe is based on a combination of this lemon curd recipe and this lime curd recipe.

Ingredients

• 3/4 cup caster sugar
• 80g unsalted butter
• Zest and juice of 3 limes
• 2 eggs, plus 2 egg yolks

Method

Combine the sugar, butter, juice and zest in a small saucepan and stir over low heat until the butter has melted. Remove from heat.

Separately, whisk the whole eggs and yolks then add to the saucepan while stirring.

Return the saucepan to low heat and continuously whisk until the mixture thickens enough to coat the back of a spoon. Allow to cool before spreading on the cake.

White chocolate ganache

This recipe is based on the citrus mud cake at taste.com.au.

Ingredients

• 360g white chocolate melts
• 2 tsp lemon rind, finely grated
• 2 tsp lime rind, finely grated
• 2/3 cup sour cream

Method

Combine chocolate, lemon rind and lime rind in a heatproof bowl.

Microwave on 50% power for 60-90 seconds then stir. Continue to microwave on 50% power, stopping every 30 seconds to stir, until the chocolate is smooth and melted.

Remove from microwave and stir in sour cream. Refrigerate for 30 to 40 minutes or until thick enough to spread.

Candied citrus fruits

The original recipe for candied citrus fruits is taken from this recipe at Food To Love.

Ingredients

• 1 cup caster sugar
• 1/2 cup water
• 1 medium orange, thinly sliced
• 1 medium lemon, thinly sliced

Method

Combine the sugar and water in a large frying pan. Stir over low heat, without boiling, until sugar dissolves.

Add the orange and lime slices and bring to boil. Reduce heat to very low then simmer, uncovered, for 15 minutes, turning slices occasionally.

Prepare a wire cooling rack with paper underneath. Remove the pan from heat, and place the citrus slices on the wire rack to cool.

Know someone who might be interested? Share this with your friends!

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