CITRUS CRUMB CAKE


CRUMB

113 grams (1/2 cup) butter, melted
1 1/14 cups plain flour
1 pkt orange jelly crystals
1/4 cup brown sugar, packed

CAKE

113 grams (1/2 cup) butter, soft
3/4 cup white sugar
3 eggs
2/3 cup sour cream
finely grated zest 2 lemons
1 1/4 cups self raising flour
1/4 teaspoon bicarb soda


preheat oven to 180 c. (350 f)  line bottom and grease sides
of 23cm (9 inch) springform tin.

FOR THE CRUMB...mix all the ingredients together until well
combined and put aside.

FOR THE CAKE... using an electric mixer, beat the butter and
sugar together until pale and creamy.

add eggs one at a time, beating well after each addition.

add the sour cream and grated rind and beat until well
combined.

add the flour and bicarb soda and beat until well combined.

pour into tin, leveling to sides.

top with the crumb , leveling to sides.

cook for approx. 40 - 45 minutes or until a skewer comes out
clean.

cool in tin, on a wire rack, for 15 minutes then remove
sides.  cool completely.