Citrus Curd Cakes

A delightful treat for morning tea, afternoon tea, dessert or special occasions, it's time to get to know my Citrus Curd Cakes! They're tangy, soft and super easy to make, and also freeze well. 

I've included a recipe for my vegan citrus curd, and you'll have plenty leftover to use for your own creations, like lemon meringue pie or as a spread for your favourite scones. Start baking! 

Ingredients for the curd

  • 60ml fresh lime juice
  • 140ml fresh lemon juice
  • 1 tsp lime rind
  • 1 tsp lemon rind
  • 130g caster sugar
  • 2 tsp vegan gin or vodka (more if you're brave!)
  • 30g cornflour
  • 2 tbs warm water

Ingredients for the cake

  • 230g self raising flour, sifted
  • 150g plain flour, sifted
  • 150g brown sugar
  • 1 tsp baking powder
  • 225g vegan milk, like soy, oat or coconut
  • 1 tsp apple cider vinegar
  • 100ml warm water
  • 75ml vegetable or canola oil
  • 2 tsp lemon or lime rind, optional

Ingredients for the assembly

  • 220g curd
  • 200g icing sugar
  • 100g desiccated, flaked or shredded coconut, or to taste

Citrus curd cakes

Vegan curd

Lemon cakes

Vegan curd cake

Citrus cakes

Coconut cake

Citrus cakes




Instructions for the curd

  • Combine lime juice, lemon juice, rinds, caster sugar and gin or vodka in a saucepan and warm over a medium heat until the mixture starts to bubble.
  • Meanwhile, combine cornflour with water and mix to form a paste.
  • Pour cornflour mixture into the saucepan and whisk quickly and continuously until well combined.
  • Don't worry if you see a few lumps, just make sure the mixture has thickened. If you do have lumps, use a stick blender to blend until smooth.
  • Place curd in the fridge to set for at least 2 hours, though preferably overnight. 

Instructions for the cake

  • Preheat oven to approximately 190 degrees Celsius and grease and line a square cake tin.
  • In a large bowl, combine flours, sugar and baking powder.
  • In a large jug, combine remaining ingredients aside from the coconut.
  • Slowly pour wet ingredients onto dry ingredients, and mix until just combined.
  • Pour batter into prepared tin and tap lightly against the kitchen bench to remove any air bubbles.
  • Bake for approximately 35 minutes, or until browned and an inserted skewer comes out clean.
  • Set aside to cool completely, the remove from the tin and cut 16 triangles (through the middle, then into 4 squares and 8 triangles).

Instructions for the assembly

  • Combine icing sugar and curd, and set aside remaining curd for another creation (lemon meringue pies, perhaps?).
  • Dip each triangle into icing, then into coconut, then place on a piece of baking paper.
  • Store in the fridge or freezer until ready to eat!

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