Maggie Beer's 'symphony of citrus' cake with macadamia, lemon curd and buttercream

Step 1

Start by making the cake.

Step 2

Place the butter and sugar into the bowl of a mixing machine and beat with the paddle attachment until light and fluffy. Add the eggs and yolks to a separate bowl and whisk. Then slowly add the egg mix into the butter and sugar bowl while machine is mixing.

Step 3

Sift the flour, baking powder and salt into a new bowl and add the chopped macadamias.

Step 4

In a separate jug, mix together the olive oil and buttermilk.

Step 5

Then, fold the buttermilk mixture and dry ingredients into the creamed butter and mix until just combined.

Step 6

Weigh and divide the batter evenly between the two prepared tins, using a palette knife to even out the surface. Cook in the preheated oven for 25–30 minutes or until the skewer comes out clean. Remove from the oven and allow to cool. Turn from the pan onto a cooling rack and allow to sit in the fridge.

Step 7

To make the lemon-myrtle syrup

Step 8

Prepare the lemon curd

Step 9

Then make the orange buttercream

Step 10

Prepare the crystallised grapefruit

Step 11

Then cut each half into 8 triangles and place in a medium-sized pot and cover with cold water. Place on the stove and bring to the boil, then drain. Repeat this process three times.

Step 12

Once you have blanched the grapefruit wedges three times, weigh the drained pieces and place in a medium pot with the same amount of sugar.

Step 13

Over medium heat, cook the grapefruit until the sugar dissolves. Then on low heat, simmer until all the moisture has evaporated and the grapefruit segments are glossy (this may take up to 1 hour). Turn occasionally to avoid any caramelisation or sticking.

Step 14

Carefully scoop the glossy wedges from the pot using a fork, tap off any excess and place onto a rack to cool and set. Once set, cut 6 of the triangles into thin pieces, ready for assembling. Reserve the remaining wedges for garnish.

Step 15

To assemble the cake

Step 16

Place one layer of cake on a plate, brushed side up. Using a piping bag spread the lemon curd over the surface, then sprinkle with chopped grapefruit (make sure you leave some wedges for the garnish).

Step 17

Top with the other layer of cake, brushed surface down.

Step 18

Then spread the buttercream over the top and garnish with pieces of crystallised grapefruit.