• Recipe by Thulisa Martins

    Salvador citrus drizzle and cream cheese cake

    Serves: 8 – 10
    Cooking Time: 1 hour


    • Cake
    • 750g cake flour
    • 15ml (1 tbsp) baking powder
    • 1,25ml (¼ tsp) salt
    • 6 free-range eggs
    • 450g castor sugar, sifted
    • 750ml (3 cups) vegetable oil
    • 375ml (1½ cups) buttermilk
    • 5ml (1 tsp) vanilla essence
    • zest of 2 limes
    • zest of 1 grapefruit
    • zest of 2 ClemenGolds
    • 150g almond flakes, toasted
    • 10ml (2 tsp) vanilla extract
    • Syrup
    • 120g muscovado sugar
    • juice of 2 lemons
    • 60g butter
    • juice of 2 limes
    • juice of 2 grapefruits
    • juice of 2 ClemenGolds
    • Cream cheese icing
    • 120g butter
    • 150g muscovado sugar
    • 90ml golden syrup
    • 750g Philadelphia cream cheese
    • 60ml (¼ cup) full-cream milk
    • To serve
    • 1 lime, sliced
    • 1 grapefruit, sliced
    • 1 ClemenGold, sliced



    For the cake, preheat the oven to 175°C. In a large bowl, sieve together the flour, baking powder and salt, and set aside. In the bowl of a free-standing mixer, beat the eggs, sugar, oil, buttermilk and vanilla together until creamy, 5 minutes. Gradually add the dry ingredients, beating until combined. Fold in all the zest, the almond flakes and vanilla. Pour the batter into three 23cm greased and lined round baking tins and bake until a cake tester comes out clean, 30 – 40 minutes.


    For the syrup, heat all the ingredients together in a saucepan over medium heat, stirring constantly, until the sugar has dissolved. Cook for a further 5 minutes and set aside.


    When the cakes are ready, pierce the sponges multiple times with a clean skewer and pour the syrup over, letting it seep into the sponge. Allow to cool completely in the baking tins.


    For the cream cheese icing, beat together the butter, sugar and syrup in the bowl of a free-standing mixer until thick and creamy, about 20 minutes. Add the cream cheese and milk and beat until smooth, 10 minutes.


    To assemble, spread the icing over the top of the first cake round, then top with the second round. Spread with icing and top with the final round. Spread the remaining icing all over the stacked cake.


    To serve, blowtorch the citrus slices until a lightly chargrilled effect is achieved. Allow to cool completelyAbefore using to decorate the cake.