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Photo due: April 18, 2011
This recipe was developed as a way to use up all those pathetic, withered citrus bits in my fruit basket.

Citrus Cake

1 lemon
1 lime
1 orange
1 cup soft margarine
2 cup white sugar
4 eggs
3 cups flour
½ teaspoon baking soda

Glaze

¼ cup icing sugar
juice of half a lemon

Preheat oven to 350F.

Zest the three citrus fruits, and set aside the zest. With a sharp knife remove the membrane from all the fruits. Place cleaned fruits into a blender or food processor and blitz until pureed. This should yield 1 cup, more or less, of juice and pulp.

Place all ingredients, but for the glaze ingredients, into a food processor or stand mixer and whiz until well-combined, scraping edges of bowl once or twice during process.

Pour batter into a 9” greased and floured cake tin and bake for 45-60 minutes until a knife inserted in the centre comes away clean.

Cool on a wire rack, unearth onto a plate. Mix the glaze and drizzle over the cake, garnishing with a few citrus curls.

Serves 10