Terisa’s citrus and the consequential cake and curd

Lemon curd

1 cup (250 ml) lemon juice
2 eggs
2 yolks
1/3 cup (70 g) natural cane sugar (you can use up to 1/2 cup or 100 g if you prefer it less tart)
Zest of 2 lemons (you can peel the zest instead of grating as we will strain the curd after)
Pinch of sea salt
4 tablespoons (55 g) unsalted butter, cut into pieces and left at room temperature

Cook the lemon juice in a small saucepan over medium heat until it has reduced in half. This will concentrate the flavor and make the curd much more intense. Let cool.

Fill a medium saucepan with about 3 inches of water and bring it to a simer. In a heatproof bowl, whisk together the eggs, yolks, sugar, zest, salt and reduced lemon juice. Place the bowl over the pot with simmering water and whisk the mixture until it thickens. Immediately strain the curd through a fine sieve into a clean bowl. Keep whisking the curd until it cools down a bit. You want it to feel about body temperature.

Whisk in the pieces of butter so they melt into the curd and create an emulsion. Keep whisking. The curd will be shiny and smooth.

Pour in a glass jar and refrigerate. Store in the refrigerator for up to a couple of weeks.

Lemon and olive oil cake

1 cup (140 g) superfine brown rice flour
1/2 cup (50 g) almond flour
1/4 cup (30 g) cornstarch
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 cup (200 g) natural cane sugar
Zest of 2 lemons, finely grated
3 eggs
3/4 cup unsweetened applesauce
1/4 cup (60 ml) freshly squeezed lemon juice
1/2 cup olive oil, plus more for mold (I use arbequina which is very fruity but any olive oil you like. You could also use coconut oil)

Preheat oven to 350F (180C). Prepare a loaf pan by rubbing a little bit of oli on the bottoms and sides.

In a large bowl, whisk together the first five ingredients.

In a medium bowl, combine the sugar and zest together. Rub the two between your fingers to release the natural oils in the zest. Add the eggs and whisk together until incorporated. Add the applesauce, lemon juice and olive oil and whisk to combine. Pour this mixture over the dry ingredients and whisk to combine. Pour batter in the prepared mold and bake for approximately 50 minutes or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 15 minutes or so before trying to flip it over. Keep wrapped in plastic wrap in the refrigerator for up to 5 days.

To plate, I simple cut a slice of cake in half, top with lemon curd, a little bit of whipped cream, vanila sea salt and fresh mint.