Glazed Citrus Cake with Blueberry Compote

Recipe developed by Chef Leslie Cairns

Glazed Citrus Cake with Blueberry Compote

This cake has such nice bright cirus flavours, it would be a nice complement to a weekend brunch or even a mid-afternoon snack.

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

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.

Nutrient Analysis

Calories: 280 g

Protein: 4 g

Carbohydrates: 47 g

Fibre: 1 g

Total Fat: 10 g

Sodium: 56 mg

Phosphorus: 43 mg

Potassium: 67 mg

Renal Diet Nutrient Analysis

Servings per recipe: 24

Serving size: 1 slice (1/24th of the bundt cake)

Renal and Diabetic Exchanges

3 starch

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