Terisa’s citrus and the consequential cake and curd

Citrus | Cannelle et VanilleCitrus and olive oil cake with lemon curd | Cannelle et Vanille

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.

Lemon curd | Cannelle et VanilleLemon curd | Cannelle et VanilleLemon and olive oil cake | Cannelle et Vanille

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:

navel orange…
eureka lemon …
pink lemonade lemon…
Buddha’s hand citron…
lime…
blood orange…
meyer lemon…
heirloom tangerine…

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.

Lemon and olive oil cake with lemon curd | Cannelle et Vanille

Lemon curd

1 cup (250 ml) lemon juice
2 eggs
2 yolks
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 eggs
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.


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44 Responses to “Terisa’s citrus and the consequential cake and curd”

  1. tara says:

    That curd is exceptionally dreamy, as is the quality of light in all of the pictures. You’ve truly honoured your ingredients, friend! xx

  2. Medha says:

    Gorgeous pictures and light is outstanding in each one! Your pictures are so delightful that I want to immediately cook this cake and lemon curd!

  3. Tesei says:

    Qué gesto más lindo de su parte y que delicioso final tuvieron sus cítricos! Una pregunta, ¿si queremos hacer un curd de Pomelo y otro de Naranja Sanguina, usaríamos las mismas proporciones que escribes en la receta del curd de limón?
    Gracias Aran por tu lindo blog y por tanta inspiración!

  4. Shelby says:

    This looks simply devine… What a surplus of refreshing spring bounty, and put to beautiful use! Thank you for sharing, I look so forward to trying out these recipes!

  5. Oh Aran your work is so clean and simply sophisticated. I adore all things citris. My family will surely enjoy your lemon curd. Hope I can do it justice.
    Sally

  6. How incredibly lucky you are to receive all those kind of citrus, I can only dream to experience those fruits first hand. Saving recipe.

  7. Wow! What an amazing gift. I can smell the citrus through the photos. Thank you so much.

  8. Lemon curd is so special no matter how many times you have it. I love this recipe!

  9. Mary Jo says:

    can you use other citrus? we have lemon trees but tart oranges as well which are always hard to figure out what to do with, maybe curd is the answer. thank you for sharing these recipes!

    • Aran says:

      I think curd works best with some acidity so as long as the oranges are tart I think you are ok. You could do a mixture of orange and lemon. Always taste and see how you like the acidity level.

  10. Hi Aran ! I love your light photography and lovely compositions ! I am trying not to eat much sugar. I wonder if you could make this yummy cake with xylitol ? How do you get your photos so light ? Thank you ! Katy

    • Aran says:

      I don’t really know much about xylitol so I don’t know what proportions you would use. You could use stevia and also honey instead. As for light, my studio has really good natural light and I always shoot in manual setting so I can expose the image correctly.

  11. Tesei says:

    Dear Aran, thank you so much for your gorgeous blog! This curd looks so creamy and dense I can’t wait to dive a spoon into it! Just a question, to make a grapefruit or sanguine orange curd instead, would you keep the same proportions in your lemon curd recipe? I hope you can give me a clue here, I have to make a spring cake this week end and your post has been very inspiring! Thanks!!

  12. Rosa says:

    Divine! I am a sucker for citrusy treats and a big fan of lemon curd.

    Cheers,

    Rosa

  13. Juliana says:

    Ah, beautiful citrus- what a generous gift. Lovely, fresh recipes, which will certainly end up on my endless list of things to make!

  14. Kathryn says:

    Hello. Where do you buy superfine brown rice flour? My local Whole Foods Market only has regular brown rice flour? Thank you.

  15. Miam. I a a huge fan of lemons. I will try the two recipes, which sound so yummy. Thanks for sharing.

  16. Such joy to receive all that beautiful citrus – they look so perfectly imperfect! Stunning photos as always and I really do must try this before citrus season is over.

  17. The Omnivore says:

    Those pictures are gorgeous and I love how you use olive oil in the cake where it actually tastes like the oil!

  18. Rachel says:

    Wow! This is sooo good! I just made these two recipes and I’ve eaten way too much already! Aran, thank you so much for your blog!! I’m a celiac and have tried tons and tons of gluten free recipes – often flops. However, I have never had a recipe from your site that wasn’t just spot-on – both in taste and in texture!!! No pressure or anything! Ha! Thanks!

  19. Naomi says:

    These recipes are so inspiring! I am hoping to put this lemon curd into chocolate and almond short dough crusted 4.5″ individual tarts (using the crust recipe from your book) and top with raspberries. I’m wondering 1) if I leave the tarts in the molds in the fridge overnight before blind-baking the crusts, do you think I will need to use pie weights? Also, do you have a suggestion of bake time for the blind baking?, and 2) should I add the curd to the blind-baked and cooled crusts directly after adding the soft butter to emulsify? Or should I let the curd set in the fridge and then add to the crusts?
    Thank you so much for your help! I love the chocolate frangipane tarts from your cookbook, and I’m looking forward to switching it up a bit with the lemon curd!

    • Aran says:

      That’s wonderful that you will make them. I think you should be ok with not using pie weights after dough has chilled all night but just in case it’s never a bad idea to use them. And as for the curd, you could really go either way. The curd is nice and flows nicely even after it has set in the fridge. Shoukd work either way. Hope you will like them!

      • Naomi says:

        Thank you, Aran! The lemon tarts in the chocolate almond shells were a lovely ending to a meal that also included your arugula and asparagus soup with avocado and your quinoa and zucchini tart. It was a delicious spring meal! Thank you!

  20. […] will be a delicious thing to make with all of the lemons that I bought. These aren’t yellow but they would make me smile. This […]

  21. […] Des photos rafraichissantes, et encore une recette.. Du lemon curd cette fois! […]

  22. Dear Aran,

    I love your recipes and your stylisms are so beautiful and delicate.
    Do you have the book in Castilian language, I want to give the book to my mother, but she does not understand English.

    I admire your work, and I would like to interview you and publish the interview on my blog (Los talleres de Maria Victrix), Would it be possible?

    The best regards
    I hope your news
    Mariona Rubio Sabatés

  23. […] I know what to do with all of the lemons that I bought. These aren’t yellow but they make me smile. This swing is perfect for a […]

  24. […] Ligeiramente inspirado neste […]

  25. […] I know what to do with all of the lemons that I bought. These aren’t yellow but they make me smile. This swing is perfect for a […]

  26. Erica says:

    Aran, this is SO good. I didn’t have enough lemons to make the curd, and just made the cake! I can hardly wait to try it with the curd. It’s a dangerous little cake, though–the kind that feels light enough even after a couple of generous helpings! :-/

  27. Phoebe says:

    Hi,

    I noticed that since this is a gluten free recipe you use brown rice flour.
    However would it affect the outcome of the cake if i replace the brown rice flour with all purpose flour?

    Phoebe

  28. This all looks so good right now. I made some citrus crud last week – would have loved to have made this lemon and olive oil cake to go with! Gorgeous pics, as always <3

  29. […] *La foto de las narajas la he sacado de aquí […]

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