Meet Me Under the Lemon Tree

Orange olive oil cake with lemon curd & lime sorbet

Meet Me Under the Lemon Tree

Orange olive oil cake with lemon curd & lime sorbet
Lime Sorbet

To create the simple syrup, mix

500ml hot water with 500g sugar. Stir until the sugar is dissolved and allow to cool.

Mix all remaining ingredients together and strain through a fine sieve. The mix is now ready to churn in an ice cream maker. It is best to churn the mix then place it in the freezer prior to plating the dessert.

Lemon Curd

Gently mix the sugar, whole eggs and egg yolks together in a bowl then add the lemon juice and zest.

Cut the butter into small pieces and add it to the mix. Place all the ingredients in a double boiler and very gently warm the mix. Once the butter has melted slightly turn the heat up and cook the curd until it reaches 82°C.

If you have a Thermomix, you can also add all the ingredients together then set to 82°C and cook for 10 minutes. When the curd is ready, strain the mix and place on an ice bathAllow the mix to cool.

Strain through a fine sieve.

Orange Cake

Place the 2 whole oranges in a pot and bring them to the boil. Once the water is boiling remove the oranges and repeat the process. This process will reduce the bitterness from the oranges. Take the whole blanched oranges and place them in a blender and puree until smooth.

Whisk the eggs and sugar in a mixer until light and fluffy then fold the pureed oranges into the egg mix. Gently fold in the flour, baking powder and almond meal, do not overwork the mix as you will knock out the air. Slowly add the olive oil and once incorporated the mix is ready.

Preheat the oven to 180°C then line a tray with baking paper. Spread the cake mix in the baking tray then bake in the preheated oven for 30 minutes.

To test if cooked place a skewer in the cake. When it comes out clean this indicates that the cake is ready to remove from the oven. Once the cake is ready place on a rack and allow to cool.

To Serve

Cut the orange cake with a cookie cutter into rounds approximately 10cm in diameter. Crumble the leftover cake into small pieces and place in an oven at 150°C. Allow the cake to dry out as this will be the garnish.

Place the cake round on a plate then cover with the lemon curd and sprinkle the dried crushed cake crumbs over the top, which will add texture to the dessert.

Take a spoonful of the sorbet and place in the middle of the dessert and then garnish with mint.

Chef’s Tip: For the lime sorbet, zest all the limes before juicing them. For best results you will need 300ml of lime juice as this is the perfect amount to balance the flavour of the sorbet.

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