Orange Lemon Curd Cake
Ingredients
- 20 g almonds flaked
- ½ cup almonds ground
- 2 eggs
- 3 tablespoons lemon curd
- Lemon zest to decorate
- 2 –3 tablespoons milk
- 70 g natural yoghurt
- 1 large orange zest only
- 2 teaspoons baking powder
- 1 cup self-raising flour
- ¾ cup caster sugar
- 170 g unsalted butter softened
Instructions
- Lightly grease a 1 litre loaf pan and line it with baking paper.
- Preheat the air fryer to 160°C.
- Place the butter, caster sugar, eggs, natural yoghurt, self-raising flour, baking powder, ground almonds, orange zest, milk and 1 tablespoon lemon curd in a large bowl.
- Whisk until smooth.
- Spoon the batter into the prepared pan.
- Dollop the remaining lemon curd over the top and swirl it gently through the batter.
- Scatter over the flaked almonds.
- Air fry for 55 minutes to 1 hour, until the cake is risen, golden and a skewer inserted into the centre comes out clean.
- Leave to cool on a wire rack.
- Scatter with fresh lemon zest before slicing.
Notes & Wine Advice
Serving Suggestions
Serve the cake at room temperature with tea or coffee. The combination of orange, lemon curd and almonds also makes it particularly suitable for High Tea or as a simple dessert.Recipe Notes
Use a good-quality lemon curd for the strongest citrus flavour. Swirl the final spoonfuls gently through the surface rather than mixing them completely into the batter.Cooking Advice
Check the cake towards the end of cooking because air fryers can vary in intensity. Insert a skewer into the centre; it should come out clean or with only a few moist crumbs attached.Storage Advice
Allow the cake to cool completely before storing it in an airtight container. It will keep for up to 3 days. The cake can also be sliced before freezing so individual portions are easy to defrost.Wine Advice
The sweet citrus flavours and almonds pair well with a fresh, aromatic dessert wine. Choose a suitable bottle from René’s Wijnbeleving.Nutrition values
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About Orange Lemon Curd Cake
Orange Lemon Curd Cake is a moist citrus cake combining fresh orange zest with tangy lemon curd and ground almonds. The batter is enriched with natural yoghurt and butter, while flaked almonds provide a lightly crisp finish. Cooking the cake in the Airfryer gives it a beautifully golden exterior while keeping the centre soft.
Orange and Lemon Together
Orange and lemon provide two different citrus characters in this cake. Orange zest contributes a fragrant sweetness, while lemon curd brings a sharper flavour and creamy texture.
Using zest rather than orange juice gives plenty of orange aroma without adding unnecessary liquid to the cake batter.
Using Lemon Curd
Part of the lemon curd is mixed directly into the batter, distributing its flavour throughout the cake. The remaining lemon curd is added to the surface and gently swirled through before cooking.
This creates small pockets of stronger lemon flavour rather than making the entire cake uniformly citrusy.
Ground Almonds
Ground almonds add richness and help create a moist crumb. Their mild nutty flavour works particularly well with both orange and lemon.
Flaked almonds are scattered over the surface before cooking, providing additional almond flavour and a contrasting texture.
Natural Yoghurt
Natural yoghurt adds moisture without making the batter excessively heavy. Its gentle acidity also complements the citrus flavours and helps balance the sweetness of the caster sugar and lemon curd.
Preparing the Batter
This is a straightforward cake because most of the ingredients can be combined in one bowl. Whisk the butter, sugar, eggs, yoghurt, flour, baking powder, ground almonds, orange zest, milk and part of the lemon curd until the mixture is smooth.
Avoid continuing to beat the mixture unnecessarily once everything is thoroughly combined.
Preparing the Loaf Pan
Grease the loaf pan lightly and line it with baking paper. The paper makes the finished cake easier to remove and protects the sides during the relatively long air frying time.
A loaf pan, 1 litre, is suitable for the quantity of batter used in this recipe.
Cooking in the Air Fryer
Air fry the cake at 160°C for approximately 55 minutes to 1 hour. The moderate temperature gives the centre enough time to cook without allowing the outside to become too dark too quickly.
Air fryer models differ, so checking the cake near the end of cooking is more reliable than relying solely on the stated time.
Checking the Centre
The cake should be well risen and golden when ready. Insert a skewer into the thickest part of the centre. If wet batter remains attached, continue cooking for a little longer.
Remember that a skewer passing directly through a pocket of lemon curd may remain slightly moist even when the surrounding cake is properly cooked.
Cooling and Decorating
Allow the cake to cool before removing it from the pan. Once cooled, scatter fresh lemon zest over the surface for extra citrus aroma and a simple natural decoration.
The cake does not require icing because the lemon curd, orange zest and almonds already provide plenty of flavour.
Serving Ideas
Orange Lemon Curd Cake works well as a sweet afternoon treat, for High Tea or as a simple Dessert. Serve it plain or add a small spoonful of natural yoghurt or cream alongside.
The cake is particularly good with tea or coffee, and its loaf shape makes it easy to cut into neat individual slices.
Keeping the Cake Fresh
Once completely cool, store the cake in an airtight container. The yoghurt, ground almonds and lemon curd help the crumb remain moist, so the cake keeps well for several days.
Orange Lemon Curd Cake combines sweet orange, tangy lemon curd and almonds in a moist air fryer loaf. Its straightforward preparation and fresh citrus flavour make it suitable for everything from a relaxed weekend treat to a Birthday or High Tea table.