When I welcomed spring, I promised you a citrus recipe. Well, there are two. Actually, there were many more that I just threw together in the last few weeks but these are the only two that I wrote down and can realistically say they can be replicated effectively.
Because you see, a few weeks ago Terisa sent me a big old box of assorted citrus straight from her home in California.
Terisa is a long time reader of this blog and she had written a couple of times before telling me about her organic citrus trees on her property in California. I daydremed about them. One day she announced she had shipped a box with all sorts of goodies… Let’s see, here is the list she sent:
eureka lemon …
pink lemonade lemon…
Buddha’s hand citron…
Amazing, wouldn’t you say?
So I made all kinds of things with them from chicken, lemon and herb soup to morning drinks, to three batches of citrus curd and a cake.
Below is the recipe for the curd, which I have to say, I couldn’t get enough of. It was possibly the grey skies that just made me crave something really tart and fresh. The curd is TART. You might want to increase the sugar a bit but I like it that way.
The cake is moist with tons of citrus and olive oil flavor. Make sure you use the best olive oil you can on this. It will make a big imapct, you will see. For me as in most cake recipes, arbequina is best – fruity and mild.
And so thank you Terisa for sharing such bounty with me all the way from Cali to Seattle.
1 cup (250 ml) lemon juice
1/3 cup (70 g) natural cane sugar (you can use up to 1/2 cup or 100 g if you prefer it less tart)
Zest of 2 lemons (you can peel the zest instead of grating as we will strain the curd after)
Pinch of sea salt
4 tablespoons (55 g) unsalted butter, cut into pieces and left at room temperature
Cook the lemon juice in a small saucepan over medium heat until it has reduced in half. This will concentrate the flavor and make the curd much more intense. Let cool.
Fill a medium saucepan with about 3 inches of water and bring it to a simer. In a heatproof bowl, whisk together the eggs, yolks, sugar, zest, salt and reduced lemon juice. Place the bowl over the pot with simmering water and whisk the mixture until it thickens. Immediately strain the curd through a fine sieve into a clean bowl. Keep whisking the curd until it cools down a bit. You want it to feel about body temperature.
Whisk in the pieces of butter so they melt into the curd and create an emulsion. Keep whisking. The curd will be shiny and smooth.
Pour in a glass jar and refrigerate. Store in the refrigerator for up to a couple of weeks.
Lemon and olive oil cake
1 cup (140 g) superfine brown rice flour
1/2 cup (50 g) almond flour
1/4 cup (30 g) cornstarch
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 cup (200 g) natural cane sugar
Zest of 2 lemons, finely grated
3/4 cup unsweetened applesauce
1/4 cup (60 ml) freshly squeezed lemon juice
1/2 cup olive oil, plus more for mold (I use arbequina which is very fruity but any olive oil you like. You could also use coconut oil)
Preheat oven to 350F (180C). Prepare a loaf pan by rubbing a little bit of oli on the bottoms and sides.
In a large bowl, whisk together the first five ingredients.
In a medium bowl, combine the sugar and zest together. Rub the two between your fingers to release the natural oils in the zest. Add the eggs and whisk together until incorporated. Add the applesauce, lemon juice and olive oil and whisk to combine. Pour this mixture over the dry ingredients and whisk to combine. Pour batter in the prepared mold and bake for approximately 50 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 15 minutes or so before trying to flip it over. Keep wrapped in plastic wrap in the refrigerator for up to 5 days.
To plate, I simple cut a slice of cake in half, top with lemon curd, a little bit of whipped cream, vanila sea salt and fresh mint.