CITRUS CURD
Makes 500g (see pages 134 and 136)
125ml citrus juice
Zest of 2 citrus, finely grated
220g caster sugar
2 eggs and 2 egg yolks
125g unsalted butter, cubed
1. Combine citrus juice, zest, sugar, eggs and egg yolks in a small saucepan and whisk well. Place over medium-low heat and stir constantly until sugar has dissolved.
2. Add butter to the mixture, 1 cube at a time, stirring well between each addition. Once all the butter has been added, continue to cook for a few minutes until curd has thickened. Strain into a heatproof bowl or sterilised jar, cover surface directly with plastic wrap and refrigerate until cold.
TIP: Curd will last up to a week in a sealed container in the fridge.
BLOOD ORANGE, RICOTTA & POLENTA CAKE
Makes one 22cm cake
220g caster sugarJuice and zest of 1 blood orange, finely grated100g unsalted butter, softened1 tsp vanilla bean paste3 large eggs200g fresh ricotta, strained240g almond meal2 tsp gluten-free baking powder80g fine polentaPinch of salt1 blood orange, thinly2 tbsp flaked almonds
