Glazed Citrus Cake with Blueberry Compote
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This cake has such nice bright cirus flavours, it would be a nice complement to a weekend brunch or even a mid-afternoon snack.
Source: Recipe developed by Chef Leslie Cairns
Diet Type: Low Phosphorus / Low Potassium / Low Sodium
Renal Diet Nutrient Analysis
- Servings per recipe: 24
- Serving size: 1 slice (1/24th of the bundt cake)
Nutrient Analysis
- Calories: 280
- Protein: 4g
- Carbohydrates: 47g
- Fibre: 1g
- Total Fat: 10g
- Sodium: 56mg
- Phosphorus: 43mg
- Potassium: 67mg
Renal and Diabetic Exchanges
3 starch
Ingredients
Citrus Cake
2 cups sugar
1 cup butter, unsalted
4 eggs
3 cups all purpose flour
3/4 tsp baking soda
3/4 cup milk
1 tbsp citrus zest (lemon, lime, orange)
1 tbsp lemon juice
1 tsp lime juice
1 tsp orange juice
1 tsp vanilla
Glaze
1 1/2 cup icing sugar
1 tsp lemon juice
1 tsp lime juice
1 tsp orange juice
1 tsp milk
Blueberry Compote
1 cup water
1/2 cup sugar
4 cups blueberries
2 cups sugar
1 cup butter, unsalted
4 eggs
3 cups all purpose flour
3/4 tsp baking soda
3/4 cup milk
1 tbsp citrus zest (lemon, lime, orange)
1 tbsp lemon juice
1 tsp lime juice
1 tsp orange juice
1 tsp vanilla
Glaze
1 1/2 cup icing sugar
1 tsp lemon juice
1 tsp lime juice
1 tsp orange juice
1 tsp milk
Blueberry Compote
1 cup water
1/2 cup sugar
4 cups blueberries
Directions
For the cake:
Preheat oven to 350F.
Cream butter and sugar.
Add eggs one at a time.
Add vanilla and citrus juice/zest.
Alternate adding dry ingredients and milk.
Pour into 12 cup bundt pan and bake for 50-60 minutes.
Cool on a wire rack.
For the glaze:
Mix all ingredients for glaze together.
Drizzle glaze over top of cake.
For the compote:
Dissolve sugar in water over medium heat.
Add blueberries and cook until desired consistency is achieved.
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