This citrus cake is a stunner in every way. First of all, just look at it. Secondly, the recipe — from Yasmin Khan's even more gripping cookbook "Ripe Figs" — comes together in essentially one bowl and one step (two if you count the twirl of extra-tangy frosting). No need to cream the butter and sugar, add eggs one by one, or pre-sift dry ingredients. In it all goes, with mindful mixing and full-fat yogurt to keep it tender.
As Yasmin writes in "Ripe Figs," "Cyprus is known for its abundance of citrus fruit and throughout the island, you can find oranges, lemons, limes, pomelos, grapefruits, tangerines, and many other local varieties that blossom in its fertile Mediterranean climate. You can use any kind of citrus for this cake, though I've suggested starting with oranges and lemons.
