A tangy zesty lemon curd which is a cinch to make in the Optimum Thermocook. But if you don’t mind a bit of stirring, it can easily be made by hand too. The recipe uses whole eggs, so if you don’t like waste, you’ll be delighted to not have leftover egg whites as you find in many curd recipes.
A recipe for super cute mini orange sponge cakes filled with whipped cream and blood orange curd. They’re a little fiddly to make, but well worth it if you’re looking for dainty additions to an elegant afternoon tea. There’s also a recipe for the curd which is sweet and zingy with an attractive strawberry pink colour. If you’re looking for more miniature treats, read on for a book review that might be of interest. Otherwise, head to the bottom of the post for the blood orange cakes recipe.
The very name chocolate pavlova conjures up delight and decadence. These little chocolate pavlovas are perfect for individual desserts. The chocolate meringues are topped with rhubarb and elderflower curd along with roasted rhubarb. Pure bliss.
Having seen some lovely looking raspberry curd over at the HungryHinny back along, I was determined to make some as soon as possible and as it happened just in time to use in cakes for my birthday tea. I had some rose sugar just waiting to be used and some local raspberries – raspberries and rose are a heavenly combination.
This is what I did to make the raspberry & rose curd:
- Squished 200g of raspberries in a bowl & placed this over a pan of simmering water.
- Added 150g rose sugar – complete with rose petals.
- Grated in the zest of an organic lemon.
- Squeezed in the lemon juice.
- Blitzed with a stick blender.
- Added 60g unsalted butter and stirred until melted.
- Whisked in 2 duck eggs (equivalent to 2 large hens eggs).
- Stirred over the heat for a good twenty minutes until thick enough to coat the back of a spoon.
- Sieved mixture and poured into two sterilised jars.
- used rose sugar rather than cardamom sugar in the cake batter.
- creamed the butter & sugar then beat in the melted white chocolate.
- substituting the curd for raspberry rather than apricot, both in the batter and the mascarpone topping.
- swirled the curd through the batter rather than layering it in the middle.
Passionfruit curd is something that has been niggling away at the back of my mind since I saw the post about it on Chocolate Teapot nearly three years ago. This reminded me of the recipe in Nigella’s How to be a Domestic Goddess, which I’d been meaning to make since I bought the book over a decade ago ago. You can perhaps see a pattern emerging here – fast is not my middle name! Although both of these recipes sounded good, I preferred a version without seeds as I wanted to use the curd in a cake. So, back in March, I finally got around to making what promised to be the best fruit curd ever. I based my version on a recipe I saw over at thepassionatecook.
This is how I did it:
- Cut 3 passionfruit in half and scooped out the flesh.
- Rubbed through a sieve to remove seeds trying to extract as much juice as possible.
- Placed juice in a bowl with 40g cardamom (caster) sugar and 1 duck egg.
- Whisked thoroughly.
- Placed bowl over a pan of simmering water and carried on whisking,
- Added 25g unsalted butter & continued to whisk for about twenty minutes until thick enough to coat the back of a wooden spoon.
- Poured into a jar.
This was indeed the best fruit curd ever, I loved the colour and I loved the taste. It was so delicious and there was so little of it, I thought it would be rather a waste to use it in a cake, so instead we had it on scones one day and on toast the next. However, when I found out that my first Clandestine Cake Club meeting had a fruit theme, my idea for a passionfruit curd cake began to re-form. So, it wasn’t long after making my first batch of passionfruit curd, that I then made my second.
I have a commission to make the cakes for a friend’s Open House weekend. This feels quite a responsibility and is taking some planning, but it’s also fun as I’ve been given free rein to bake what I like. The only specific request I’ve had are for some of the apple rock cakes I made back in August. I haven’t fully decided what I’m going to do yet, but with an ongoing apple glut, it seemed timely to prepare some apple and lemon curd to be used as filling or topping or both. The idea for this came when browsing through the excellent Preserves: River Cottage Handbook No 2 by Pam Corbin. I followed the spirit of Pam’s recipe but not its exact method or quantities.
This is what I did:
- Peeled, cored and roughly chopped 5 windfall Cornish apples (variety unknown) to give just over 350g flesh.
- Simmered this in a pan with a splash of water until soft then blitzed to a smooth puree with an electric hand blender.
- Put this into a Pyrex bowl and placed over a pan of simmering water. Added 200g cardamom sugar and stirred until the sugar had dissolved.
- Grated in the zest from one organic lemon (reasons for using unwaxed lemons can be found here), then squeezed in the juice.
- Stirred in 80g unsalted butter until it had melted and all was smooth.
- Beat in 2 duck eggs (large hens eggs would have been fine) and whisked until all smooth.
- Gave an occasional whisk over the next 15 minutes until the mixture had thickened.
- Pressed through a sieve. This probably wasn’t necessary as the mixture was perfectly smooth and creamy looking at this point, but I’m a bit particular when it comes to eggs and can’t stand any “bits”.
- Poured into 3 sterilised jars, covered with waxed discs then screwed on the lids.
- Left to cool and stored in the fridge.
This set really well and was buttery, smooth and soft. It was lemony for sure, but with noticeable fruity overtones – delicious. This was sweeter than either the lime & ginger curd or apricot curd I made earlier in the year even though I used less than half the amount of sugar stated in the recipe with 2/3 of the apple. It was also creamier and less sharp so will hopefully make a good stand alone filling for a cake.
Susan, whose blog title splendidly encapsulates the essence of her blog, A little bit of heaven on a plate, is running a home made and well preserved challenge. This is my entry.
Another post which isn’t a chocolate one – yet! It will be used for a future chocolate recipe though. Apricots are the ingredient chosen by Chele for this month’s We Should Cocoa. Don’t you just love the colour of apricots? I certainly do. When I saw a recipe for Apricot Curd over at Home Baked, it seemed like a useful thing to have to hand. Not that I have yet decided what I’m going to make – several ideas are still circulating in my mind. I used a slightly different method to Hannah as I’d heard whisking the lemon juice into the eggs helped to “cook” the eggs, so wanted to do that bit first. I also used a little less sugar as I don’t like things too sweet and the sugar I used was cardamom sugar – an idea I got from hearing about Vanessa Kimbell’s book Prepped.
This is what I did:
- Simmered 4 large stoned and chopped apricots (225g) in a splash of water for about 10 minutes until soft.
- Grated the zest from an organic lemon and squeezed out the juice.
- Whisked this together with 2 duck eggs in a bowl large enough to sit on a pan of simmering water.
- Placed the bowl on the pan and whisked in 200g cardamom sugar.
- Added the apricots and continued to whisk.
- Whisked occasionally until the mixture was thick enough to coat the back of a spoon.
- Strained through a sieve (there were a few hard threads in the apricots which would have given an unpleasant texture).
- Poured into 3 small sterilised jars.
Smooth and rich with plenty of zing and zest and just a hint of ginger. Once you’ve made it, this ginger and lime curd may just become your go to fruit curd. Spread it on bread, pile it onto scones or fill your cakes with it.