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If you're a fan of oranges and lemons you're going to love this light and fluffy vegan St Clements curd cake with its sunshine flavours! A moist vegan sponge rippled with homemade curd, perfect with an afternoon cuppa or add a dollop of whipped cream for delicious dessert #vegancakerecipes #veganrecipes #vegandessert #orangecake #lemoncake

St Clements Curd Cake

Prep: 20 mins | Cook: 35 mins | Total: 55 mins | Quantity: 10-12 portions

Ingredients

Curd Ingredients:
  • Juice of 1 large orange
  • Juice of 2 lemons
  • 3/4 cup (140g) caster sugar
  • 3 tablespoons cornflour
  • 2 tablespoons (30g) vegan butter
Cake Ingredients:
  • grated zest of 1 orange and 2 lemons
  • 1/2 cup (110g) vegan yoghurt
  • 1 cup (230ml) plant milk
  • 1/4 cup (50ml) light vegetable oil
  • 1/2 tablespoon apple cider vinegar
  • 2 cups (350g) self raising flour
  • 1/2 teaspoon baking soda
  • 1 cup (190g) caster sugar

Instructions

  1. Before you make the curd, zest the 1 orange and 2 lemons and set aside (it's easier to zest a whole fruit than one that's been juiced!)
  2. To make the curd put the juice from the orange and lemons into a saucepan with the sugar and cornflour. Whisk over a gentle heat until it starts to thicken then turn off the heat and whisk in the butter.
  3. Transfer to a bowl to cool while you make the cake
  4. Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6. Line a 10 inch (25cm) square baking tin or dish with parchment
  5. Whisk together the yoghurt, milk, oil and vinegar
  6. In a large bowl put the flour, baking soda, zest and sugar and mix together
  7. Add the milk mixture and still together until well incorporated then pour into the prepared tin
  8. Drop spoonfuls of roughly half the curd all over the top of the cake then use something pointed to ripple the curd through the batter
  9. Bake for 30-35 minutes until the cake is cooked in the centre. To test if the cake is cooked, insert a cocktail stick in the middle of the cake - if it comes out clean with no raw batter clinging to it the cake is cooked. If not, return the cake to the oven to cook for a few more minutes and repeat the process
  10. Allow the cake to cool for 10-15 minutes in the dish before turning out onto a wire rack to cool completely
  11. Serve with a spoonful of the extra curd on top

Notes

  • Store any cooled leftovers in an airtight container at room temperature
  • You can also freeze this cake - portion and wrap in foil or put into freezer container

Recipe by The Cook & Him at https://thecookandhim.com/recipes/st-clements-curd-cake/