Lemon glace fruit cake

1.Preheat oven to 180°C (160°C fan-forced). Grease and line a 22cm (base diameter) round cake pan with baking paper.

2.Using an electric mixer, beat 370g butter, zest and 1 1/2 cups of the caster sugar until light and creamy. Beat in 6 eggs until combined. Transfer mixture to a large bowl. Stir in flour and milk in 2 batches. Spread mixture into prepared pan; bake for 50-55 minutes or until a skewer inserted at centre comes out clean. Cool in pan for 10 minutes; transfer to a wire rack to cool.

3.Meanwhile, make lemon curd. Combine the extra sugar and remaining eggs with juice and extra butter in a medium heatproof bowl over a saucepan of simmering water (don’t let base of bowl touch the water). Cook, whisking, for 10-12 minutes or until thickened slightly. Remove bowl from heat. Place bowl in a sink of cold water; stir for 5 minutes (this stops the cooking process). Chill for 1 hour or until cold and thick.

4.Makefrosting: Using an electric mixer, beat butter until light and creamy. Add cream cheese and juice; beat until smooth. Stir in sifted icing sugar until combined. Chill for 20 minutes or until thick and spreadable.

5.Make glace fruit: Stir sugar and 1/2 cup of water in a small saucepan over low heat until sugar dissolves. Bring to the boil. Reduce heat; simmer, without stirring, for 6-8 minutes or until syrup thickens slightly but doesn’t change colour. Add fruit: simmer for 3 minutes. Using tongs, arrange fruit slices on a wire rack set over a baking tray. Cool.

6.Split cake into 3 layers; sandwich layers with lemon curd. Spread cake all over with Lemon Frosting; decorate with glace Fruit.