Last year I made for the first time a lemon curd and I truly loved it. The texture, the smooth taste and the bizarre look (it seems a bit translucent, but in fact, it isn’t) fascinated me. Recently, I decided to go for the orange curd.
The truth is that I decided to make this curd differently than the lemon curd. That first time I cook it in a bain marie. The second time I got greedy and I cook it directly in the stove to accelerate the process. Unfortunately, it didn’t work that well because I got lumps :(. My recommendation is to be patient and do it in a bain marie unless you are very experienced doing these creams.
However, I didn’t want to waste the orange curd I had in my fridge and I’m glad I used it because the combination with this almond cake was heavenly… Yes! I almost felt I was floating while I ate it. The lumps couldn’t be noticed 🙂
I only made cake enough for two mini layer cakes but if you want to make some more, just multiply the recipe.
I hope you enjoy this dessert!
Almond & Orange Curd Mini Layer Cakes: 2 mini layer cakes – 6cm diameter – 4 layer high
- 50g all-purpose flour
- 1 ½ teaspoon baking powder
- Dash of salt
- 70g ground almonds
- 40g butter at room temperature
- 110g sugar
- 1 medium egg
- ¼ teaspoon vanilla extract
- 120ml low fat milk
- Preheat oven at 170ºC.
- Set a cake pan with baking sheet. The idea is to make a thin layer, so it will depend on the mold. I used the same layer cake pan from my Hazelnut & Nutella Layer Cake (16 centimeters diameter) and I baked two layers separately one after another.
- Sift flour, baking powder and salt.
- Add ground almonds and stir with a fork until they are evenly distributed in the flour mixture. Set aside.
- Cream butter and sugar in an electric mixer.
- Add eggs and vanilla extract.
- Add flour-almond mix alternating with milk.
- Bake batter in 2 even parts for 18-20 minutes each.
- Let the layers cool in a rack.
For orange curd: about half a cup
Version of this recipe
- 1 medium egg
- 1 yolk
- 1 tablespoon orange zest
- ¼ cup of orange juice
- 50g sugar
- Dash of salt
- 35g butter cut in small squares
- Boil water in a saucepan and set a lower temperature enough to keep it boiling.
- Mix the egg, yolk, orange zest, orange juice, sugar and salt in a bowl.
- Add butter.
- Put the bowl on top of the saucepan with the boiling water and stir constantly with a wooden spoon until the texture is thick enough to stick in the spoon and make a groove when you let your finger pass through it. This should take about 10 to 15 minutes.
- Strain the cream to have a finer curd without the orange zest (this time, I left the orange zest)
- Let cool with film paper stuck to the curd in order to avoid forming a crust.
- Cut the mini layer cakes with a circle shaped cutter mold (the one I used is 6cm diameter)
- Put a layer of cake in a serving plate, add a layer of orange curd with the help of a spatula, put another layer of cake and so on until you have 4 layers of cake and 3 of orange curd.
- Be careful handling the cake because it is very moist. Use a spatula big enough to grab the whole mini layer when you are setting up the dessert.
I added more moisture to the layers by adding some orange syrup that I still had when I made the Orange Confit but you can also make a simpler orange syrup by heating in the stove or the microwave 3 tablespoons of orange juice and 2 tablespoons of sugar until sugar is melted.
Have an orangey weekend!
Serving: 1 mini layer cake
Total Fat: 44.0g