Watermelon Curd

Creamy curd, flavoured with sweet watermelon and tangy lime.

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I love watermelon, and I have been meaning to try out making some watermelon preserves for a while, so when I found some watermelon on offer in the supermarket, I thought I’d buy a few and do some cooking!

I really like the way this curd has turned out. It has a lovely unusual flavour, and I think it will go perfectly as the filling for a cake!

Ingredients: Makes Three 220g Jars

  • 300g watermelon, pureed
  • juice of two limes
  • 6 egg yolks
  • 150g caster sugar
  • 2 tbsp cornflour
  • 120g butter

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To Make:

Combine the watermelon puree, egg yolks, sugar and lime juice  in a heatproof bowl, set over a pan of boiling water. Mix the cornflour with a few tbsp of water, then pour into the curd mixture.

Whisk to combine, and heat for 20-30 minutes, or until the mixture thickens slightly.  You can test to see if the curd is set, by spooning a small amount onto a cold plate, it should set.

Once set, pour the curd into sterilised jars and seal. leave to set, then store in the fridge. Use within a month.

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Orange, Olive Oil and Ground Almond Cake

Moist light sponge flavoured with orange, olive oil and ground almonds, layered with sweet mascarpone and tangy orange curd.

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This is yet another recipe to use up my orange curd! I made this whilst as home for the weekend to use the jar of curd I gave to my family. I wanted to make a traditional looking sandwich cake, but I was feeling a bit adventurous, so decided to use olive oil and ground almonds to flavour the sponge.

The olive oil and ground almonds make a very moist but light sponge, and the flavours give a really summery, Mediterranean feel. It makes a lovely after dinner treat!

Variations: This cake could be made with any other citrus fruit such as Lemon

Ingredients:

The Cake

  • 4 Eggs
  • 220g Caster Sugar
  • Zest and Juice of two Large Oranges
  • 100g Olive Oil
  • 150g Ground Almonds
  • 100g Self Raising Flour
  • 1 tsp Baking Powder
  • 100g Melted Butter

The Filing:

  • 250g Mascarpone Cheese
  • 50g Icing Sugar
  • 220g Orange Curd

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To Make:

Preheat the oven to 180 °C and prepare two 20cm cake tins.

Whisk together the eggs and sugar in a large mixing bowl for about 5 minutes, or until light and fluffy.

Stir the orange juice and zest.

Fold in the olive oil, and then the ground almonds, 75g at a time.

Fold in the flour and baking powder, and then the melted butter.

Divide equally between the two cake tins and bake in the pre-heated oven for 20-25 minutes.

Cool completely on a wire rack before assembling.

Once the cake is cool, mix the icing sugar into the mascarpone cheese.

Cut either one or both sponges into two, to make either a three or four layered cake.

Take one cake layer and put on the cake stand to act as the base, spoon over ½ the mascarpone mixture, and then ½ the orange curd (or 1/3 if you are doing 4 layers). Add the next sponge and then the other half of the mascarpone and orange curd.

Add the final sponge to the top of the cake and dust with icing sugar. The cake is ready to serve!

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Recipes you may also like:

Double Chocolate Orange Curd Layer Cake

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Spiced Orange and Earl Grey Tea Loaf

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Seville Orange Curd

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When I came across an abundance of reduced Seville oranges at the supermarket last week, I couldn’t resist buying them with the intention of making a Seville Orange marmalade. However I soon remembered that I don’t actually like marmalade, so after scouring Pinterest for some alternative recipes I settled on the idea of making an orange curd. I couldn’t find a particular recipe that worked with the type of oranges I had, so I amalgamated a few recipes together and the curd turned out beautifully.

The Seville oranges give it a very citrusy and slightly bitter taste, so if you prefer things a bit sweeter, you can taste the curd whilst it is cooking and add more sugar if you think it needs it!

Variations:

Add some thyme leaves at the end of cooking to make an orange and thyme curd, or 1tsp of ground cardamom for a more aromatic finish.

Ingredients: Makes Three 220g Jars

  • 6 Egg Yolks
  • 300ml Freshly Squeezed Orange Juice
  • Zest from 3 Oranges
  • 250g Caster Sugar
  • 2tsp Corn flour
  • 120g Butter

Combine the egg yolks, orange juice, zest and sugar in a large heatproof bowl, over a pan of simmering water.

Continue heating the mixture, stirring constantly for around 20 minutes.

Mix the cornflower with 1tsp of water and add to the curd mixture

Cook for a further 5 minutes

Check that the curd is ready by spooning a small amount on a cold plate, if the mixture doesn’t drip when the plate is tipped up the curd is ready, if not, then continue heating and stirring for a little longer. You can also tell that it is ready when it starts setting at the edges of the bowl.

Stir in the butter until it has completely melted and combined with the curd

Pour the curd into sterilised jars, seal and leave to cool. Don’t worry if the curd is has not set at this point, it will still be quite runny! Store the curd in the fridge, where it will solidify into a more recognisable curd-like consistency.

The curd will keep in the fridge for around 2 weeks.