Almond & Yoghurt Cake With Blood Orange Curd
Hello there. Apologies for the lack of posts around these parts. In my defence I had a virus, then half-term arrived and after that I was busy with some lovely bits of freelance work. So my poor blog has been neglected for about a month. But I'm back now and I hopefully should have a few nice things to share with you over the next few weeks including our visit to the wonderful Hay-on-Wye. But first up is a recipe for an utterly delicious sandwich cake filled with homemade blood orange curd.
This is baking that needs to be done slowly. The curd really needs to be made a day in advance and then allowed to thicken a little more in the fridge overnight. The quantities needed for it make way more than what's needed for this cake, so it can be kept for a while as long as it is transferred into sterilized jars and then kept in the fridge for about two weeks. Blood oranges are sharp and the recipe calls for only two to be used but my oranges were really small so I used three. You'll have to judge it with what you can get your hands on as they are in the shops now. I also think it would be delicious with a little spice added to the mix - cardamom or even black pepper. Ah well, I'll try that next time! Recipe for the cake is below. Enjoy. xx
Ingredients for the curd:
3 blood oranges, zest and juice
100g caster sugar
125g unsalted butter, cut into small cubes
3 medium size free-range eggs, beaten
Method for the curd:
Place the orange juice, zest, butter and sugar into a heatproof bowl set over a simmering pan of water (do not let the base of the bowl touch the water).
Stir the mixture until the butter has melted.
Slowly whisk the eggs into the mixture until well combined.
Continue to cook, stirring continuously, but slowly, until the curd has thickened and looks like custard. (This took about fifteen minutes for mine to thicken).
Remove from the heat and allow to cool for ten minutes.
Strain the curd through a sieve into sterilized jars. Leave to cool completely before popping into the fridge.
Ingredients for the cake:
150g natural Greek-style yoghurt
125ml sunflower oil
200g caster sugar
1 tsp vanilla extract
3 medium size free-range eggs
150g self-raising flour
100g ground almonds
125ml double cream
icing sugar to decorate
Method for the cake:
Preheat the oven to 180 degrees C.
Grease and line two 20cm cake tins.
Whisk the yoghurt, sunflower oil, vanilla extract and sugar together until smooth.
Whisk the eggs in one at a time.
Fold in the flour and ground almonds.
Divide the cake mixture between the two tins and bake in the oven for 25 to 30 minutes until golden brown or until the cake rises and springs back to the touch.
Allow to cool in the tin for ten minutes before transferring to a wire rack and cooling completely.
Whisk the double cream.
Place one of the cakes on a plate, spread the double cream, then carefully spread with the orange curd. Top with the other cake, upside down to get a nice flat top.
Dust with icing sugar and serve.