Back when I was training at Leiths, we made a recipe which needed lemon curd.
For the past 5 years, I’ve been growing fresh yuzu’s however and thought I’d try my hand at yuzu curd instead!
It was a huge success and something my teachers said they’d never tried before. This for me was incredible because not only did they love it and suggest no alterations, but I’d given them something new.
Yuzu is rarely eaten in the UK but is extremely popular in Japan. It’s a mix of orange, lime and lemon in one fruit and the yuzu has an amazing aroma which wafts up as you cut through it.
You can however recreate the flavour quite easily using those exact fruits and while it’ll never be exactly the same, I’ve worked on making it pretty darn close! 😀
This cake combines a traditional Victoria Sponge Cake with the Yuzu Curd. You end up with a rich but delicate treat that I’m sure you’ll have multiple slices of haha!
Make The Curd First
In this recipe, I don’t sieve out the zest of the fruits because I prefer the flavour of leaving them in. However, if you prefer a smoother finish, simply sieve before putting in to your sterilised jar.
Note: You can buy yuzu juice from some supermarkets but it’s awful and nothing like the real thing. That’s all I have to say on that.
- 1 orange juiced and zested
- 1/2 lime juiced and zested
- 1 lemon juiced and zested
- 2 eggs
- 95g caster sugar
- 50g unsalted butter
- 500ml sterilised mason jar with lid
- Optional: sieve
- Put your orange, lime and lemon juice and zest in the bowl along with your sugar and butter.
- Place your bowl over a pan of simmering water.
- Once everything everything has melted, whisk in your eggs and keep stirring until the mixture has thickened. You want it to coat the back of a spoon and have the consistency of custard.
- Pour the mixture in to your jar and leave to cool.
Making Your Cake
Again, don’t forget this secret!
- 225g unsalted butter
- 225g caster sugar
- 225g self raising flour
- 1 tsp vanilla bean paste
- 4 eggs
- 1 tsp baking powder
- x2 20cm non-stick cake tins (even better, loose bottomed tins) greased and lined with greaseproof paper
- Large metal bowl
- Electric hand whisk
- Large metal spoon
- Wire rack
Let’s Get Baking!
- Cream together your butter and sugar until light and fluffy. When you think you’re done, keep whisking for a bit longer.
- Add your eggs, vanilla and a tablespoon of flour. Whisk in keeping the mixture aerated.
- Sieve in your flour and baking powder. Grab your metal spoon and gently fold everything together ensuring to keep your mix fluffy.
- Pour in to your cakes tins and bake until golden and if you place a knife in the middle of the cake it comes out clean (for around 25 to 30mins).
Put It All Together
When your cakes have cooked, flip them out on to a wire rack and leave to cool. Once cool, fill with your curd and sandwich together. Dust with icing sugar and serve! If you want a little extra, add in freshly whipped cream with a hint of vanilla as well 😉
Along with the daily journal posts here, each Wednesday at 12pm BST I’ll be going live on my instagram @therebalancechef to recap on the week’s progress and show you around my kitchen. Depending on the weather you might even meet my rescue hens!
The main point of this challenge is to have fun with it, learn new skills and refresh old ones.
I want to see your creations so don’t forget to tag me and show off what you’ve been doing!
I’m taking part in the Rebalance May Cookery Challenge! Check it out here http://www.therebalancechef.co.ukTweet