Citrus and Olive Oil Cake with Vanilla, Thyme, and Lemon Curd
Ingredients
2.5 cup of flour blend (this is a great blend to use), I used cassava, almond, and Okara flour
2 tsp baking flour
3 eggs
1/4 cup of olive oil
1/3 cup of orange juice
1/3 cup of lemon juice
finely grated zest of 1 lemon and 1 orange
3 tbsp of raw honey
8 lemons
2 oranges
2 tsp grated lemon zest
1 ½ cups raw cane sugar
5 egg yolks
½ cup fresh lemon juice (for lemon curd)
½ cup butter , I used Earth Balance
Instructions
Citrus Olive Oil Cake
Preheat the oven to 350 degrees F.
Spray your cake pan well with olive oil to ensure the cake doesn't stick. Set the cake pan aside.
In a stand mixer with the whisk attachment (or a handheld mixer) beat together eggs, olive oil, honey, vanilla, orange and lemon zest and orange and lemon juice.
Add in the flour and baking powder. (omit baking powder if your flour blend has it) Beat until incorporated.
For added orange flavor, slice and pat dry orange slices and line them at the bottom of the cake pan.
Pour the cake batter into the prepared cake pan.
Bake at 350 degrees F for 40-45 minutes.
If the cake is browning too quickly, open the oven and place an aluminum foil dome/tent over the top of the cake and continue to let it bake. This can happen with almond flour.
Remove the cake from the oven and place it on a wire cooling rack for 10-15 minutes.
Use a butter knife to gently remove the cake from the pan, peel back the parchment paper and place the cake on the wire rack to cool completely.
Vanilla, Thyme, and Lemon Curd
Put the lemon juice and zest, sugar, butter, and thyme in a heatproof bowl and sit it over a pan of gently simmering water. Make sure the base of the bowl is not touching the water. Stir frequently until the butter melts. Reduce the heat so the water is barely simmering.
Add the beaten eggs, whisking hard, into the lemon mixture. Continue to whisk regularly until the mixture thickens to the consistency of custard and is thick enough to coat the back of a spoon, approximately 10-13 minutes.
Strain the curd through a fine sieve into a jug, discarding the remaining zest and thyme leaves. Set aside to cool, stirring occasionally. Once cooled, spoon the lemon curd into jars. Keeps in the fridge for 2 weeks.
