A delightful treat for morning tea, afternoon tea, dessert or special occasions, it's time to get to know my Citrus Curd Cakes! They're tangy, soft and super easy to make, and also freeze well.
Ingredients for the curd
60ml fresh lime juice
140ml fresh lemon juice
1 tsp lime rind
1 tsp lemon rind
130g caster sugar
2 tsp vegan gin or vodka (more if you're brave!)
30g cornflour
2 tbs warm water
Ingredients for the cake
230g self raising flour, sifted
150g plain flour, sifted
150g brown sugar
1 tsp baking powder
225g vegan milk, like soy, oat or coconut
1 tsp apple cider vinegar
100ml warm water
75ml vegetable or canola oil
2 tsp lemon or lime rind, optional
Ingredients for the assembly
220g curd
200g icing sugar
100g desiccated, flaked or shredded coconut, or to taste
Instructions for the curd
Combine lime juice, lemon juice, rinds, caster sugar and gin or vodka in a saucepan and warm over a medium heat until the mixture starts to bubble.
Meanwhile, combine cornflour with water and mix to form a paste.
Pour cornflour mixture into the saucepan and whisk quickly and continuously until well combined.
Don't worry if you see a few lumps, just make sure the mixture has thickened. If you do have lumps, use a stick blender to blend until smooth.
Place curd in the fridge to set for at least 2 hours, though preferably overnight.
Instructions for the cake
Preheat oven to approximately 190 degrees Celsius and grease and line a square cake tin.
In a large bowl, combine flours, sugar and baking powder.
In a large jug, combine remaining ingredients aside from the coconut.
Slowly pour wet ingredients onto dry ingredients, and mix until just combined.
Pour batter into prepared tin and tap lightly against the kitchen bench to remove any air bubbles.
Bake for approximately 35 minutes, or until browned and an inserted skewer comes out clean.
Set aside to cool completely, the remove from the tin and cut 16 triangles (through the middle, then into 4 squares and 8 triangles).
Instructions for the assembly
Combine icing sugar and curd, and set aside remaining curd for another creation (lemon meringue pies, perhaps?).
Dip each triangle into icing, then into coconut, then place on a piece of baking paper.
Store in the fridge or freezer until ready to eat!
