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PREP20 min
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Cooking1 h
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Ready in1 h 20 min

Ingredients

Cake Ingredients

Citrus Curd Ingredients

Instructions

Cake Instructions

  1. Step
    Preheat the oven to 325°F (165°C). Lightly grease and line 2 x 9” cake pans with parchment.
  2. Step
    Beat the eggs and sugar together until they're light and fluffy, about 2 minutes at medium-high speed, using an electric or stand mixer.
  3. Step
    Slowly beat in the canola oil.
  4. Step
    Measure flour, salt and baking powder into a separate small bowl. Add the flour, salt and baking powder to the egg mixture in the bowl, beating just enough to combine.
  5. Step
    Scrape the bottom and sides of the bowl, then beat again, to fully incorporate any sticky bits.
  6. Step
    In a saucepan set over medium heat, bring the butter and milk just to a boil. Add the vanilla. Remove the pan from the heat and stir the mixture until the butter is completely melted.
  7. Step
    Slowly add the hot milk mixture to the cake batter, mixing until everything is well combined. Scrape the bowl, and mix briefly, just until smooth.
  8. Step
    Pour the batter into the prepared pans.
  9. Step
    Bake the cake for 40 to 45 minutes, rotating once, until a toothpick inserted into the centre comes out clean and the top feels set. Remove the cake from the oven and place it on a rack to cool.

Citrus Curd Instructions

  1. Step
    In a stainless steel saucepan, measure in the sugar and cornstarch, then whisk together to incorporate the cornstarch into the sugar.
  2. Step
    Zest and juice all citrus fruit, set aside.
  3. Step
    Cube cold butter and place back in the fridge to keep cold.
  4. Step
    Separate egg yolks into a small bowl. Add the whole egg to bowl and whisk together.
  5. Step
    Set burner to medium heat and add eggs to the saucepan with the sugar and cornstarch, then whisk until light and fluffy in texture.
  6. Step
    Add juice and zest to pot and continue whisking to incorporate. Switch to a wooden spoon and stir constantly.
  7. Step
    Turn burner on to medium-low heat, stirring constantly. Have a heat-proof spatula close by to scrape the sides of the pot. The mixture should start to thicken in around 8-10 minutes. The curd should coat the back of the wooden spoon.
  8. Step
    Once thick, remove from heat and start to drop in the cold butter a few pieces at a time, whisking continually. If you have an immersion blender, you can use it to incorporate the butter and ensure that the curd is silky smooth. If not, continue on with the whisk and add butter, a few pieces at a time, until all butter is added and curd is smooth.
  9. Step
    Once thickened and the butter is fully blended in, pour directly into a 500 ml glass mason jar or plastic container, cover and place directly into the fridge to cool.

Serving Instructions

  1. Step
    Toast 2 tbsp each dried, sweetened coconut and sliced almonds.
  2. Step
    Place one layer of cake on a cake plate, sprinkle with half of the almonds and coconut.
  3. Step
    Set second layer on top.
  4. Step
    Slice into 10.
  5. Step
    Serve with a spoonful of curd on the side. If serving the entire cake at once, feel free to put a thin layer of curd in the middle of the cake as well.

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