The Nourished Chef's Orange Curd Cake (Perfect for Mother's Day)
Clarissa from The Nourished Chef has created this beautiful orange curd cake, which is perfect for you're next celebration or even to treat your Mum this Mother's Day.
Clarissa has been using her MOD Cold Press to create all sorts of delicious treats in the kitchen and this cake is no exception. Both the orange juice and almond milk featured in this recipe was created using her MOD Cold Press Juicer, making this cake so much more wholesome and good for the soul.
We are so excited to share this incredible creation with you.
Orange Curd Cake (VF | GF | DF) | MOD Appliances
Rated 5.0 stars by 1 users
Author:
The Nourished Chef
"For the past 5 years I have been curating and recipe developing low carb, gluten and dairy free recipes.
I have recently been inspired to embrace plant based (vegan) living and have adapted this philosophy throughout my recipes.
Long term sustainability is something I’m very passionate about. Working with the power of plant based recipes in my home kitchen has been such an eye opening journey. I not only choose plant based cooking for my health but essentially for our planet.
Digital Creation is simply what I love to do. It’s an honour to showcase and share the true ingredients and appliances I use here at The Nourished Chef. Hopefully in turn, educating and inspiring home cooks.
Using the MOD Cold Press Juicer has given me endless vegan recipe ideas. I can’t wait to continue to explore the power and sophistication of this machine."
- Clarissa
Ingredients
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½ cup melted coconut oil
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½ cup fresh orange juice (juiced in the MOD Cold Press Juicer)
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1 ⅓ cup homemade almond milk (made in the MOD Cold Press Juicer - see recipe notes)
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4 TBSP orange zest
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2 tsp pure vanilla extract
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⅔ cup pure maple syrup
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2 ½ cups almond meal (or almond flour)
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2 ½ cups gluten free plain flour (or sub regular plain flour)
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4 tsp baking powder, heaped
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½ tsp baking soda
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½ cup fresh orange juice (juiced in the MOD Cold Press Juicer)
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Juice of ½ lemon
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1 ½ Tbsp Tapioca Flour
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⅓ cup coconut sugar or sweetener of choice
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⅛ cup homemade almond milk (juiced in the MOD Cold Press Juicer)
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25g vegan butter
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1 cup raw cashew (soaked in cold filtered water overnight or in boiling water for 15 minutes)
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2 TBSP pure maple syrup
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4 TBSP fresh orange juice (juiced in the MOD Cold Press Juicer)
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2-3 drops orange extract (optional)
Cake Batter
Orange Curd
Cashew Buttercream
Directions
Orange Curd (start the day before)
The day before prepare the orange curd.
In a stainless steel saucepan gradually whisk the orange and lemon juices. Whisk in the coconut sugar and almond milk.
Place the pan over a medium-low heat and stir until the sugar has dissolved. Continue to cook the curd whilst stirring until it becomes very thick. Do not over cook.
Remove the saucepan from the heat and add the vegan butter, stir until melted and smooth.
Allow the curd to cool a little then pour into a large, clean mason jar. Place the jar in the fridge overnight for the curd to cool and set.
Cake
The following day, preheat oven to 180⁰C.
Using your MOD Cold Press Juicer, juice your orange juice quantities and set aside in your MOD jug.
Place the coconut oil in a large bowl. Add the orange juice to the same bowl along with the almond milk, orange zest, vanilla, maple syrup and almond meal. Combine.
Sift in the flour of choice, baking powder and baking soda. Mix well, adding a tiny splash more milk if it’s looking too dry.
Divide mixture between two 19cm greased springform tins lined with parchment paper. Bake in oven for around 25-30 minutes or until an inserted skewer comes out clean.
Once done, carefully turn the cakes out onto a wire rack and leave to cool completely before frosting.
Cashew Buttercream
Drain the soaked cashews and add all ingredients to a high-speed blender or food processor. Process until completely smooth adding more orange juice if necessary.
When ready to serve, place one half of the cake onto a plate or cake stand, and spread over the orange curd. Place the other half of the cake on top of that and spread the cashew buttercream on the top and around the sides of the cake. Decorate as desired.
Best enjoyed fresh.
Recipe Note
Almond Milk Preparation
Ingredients
1 cup raw almonds, soaked overnight
3 1/2 cups filtered water
Method:
- Place almonds into a bowl and cover with filtered water. Seal. Allow to soak in the fridge overnight.
- Drain the almonds and rinse twice through clear running water.
- Set up your MOD Cold Press Juicer for normal juicing.
- With the juicer motor running, alternate between adding a handful of soaked almonds with roughly ½ cup of water, feeding slowly into juicer. Continue until all nuts and water have been added.
Enjoy!
And make sure you let us know if you try it and tag us @modappliances on Instagram in your MOD Creations!
