Tangerine Curd Cake

Curds can be used for so many things cakes, tarts, pies, steamed puddings, muffins, pancake topping, or on hot toast.

You can make curd from any fruit that the juice can be squeezed from orange, grapefruit, passion fruit and pineapple are just some of the variations. I happened to have some tangerines and thought they would be great in a cake. 

Here is the recipe for the cake.

For the filling:

2/3 cup sugar
3 Tbs. flour
1 cup fresh tangerine juice
2 large egg yolks
2 Tbs. butter

For the cake:
2-1/4 cups cake flour
2-1/2 tsp. baking powder
1 tsp. salt
1/3 cup butter
1/3 cup vegetable shortening
2 tsp. grated tangerine zest
1-1/2 cups sugar
3 large eggs
1 cup fresh tangerine juice
For the frosting:
12 Tbs. salted butter, at room temperature
4-1/2 cups confectioners sugar
Dash salt
1 tsp. grated tangerine zest
5 Tbs. fresh tangerine juice
1 tablespoon lemon juice
1 tablespoon of orange brandy




Make the filling: Combine the sugar and the flour in a heavy-based saucepan. Whisk just to mix. Add the juice and egg yolks and whisk vigorously again to combine. Put the saucepan over medium-high heat and cook, whisking constantly, until the mixture boils (3 to 4 min.). Cook another 1 min., stirring constantly (the mixture will thicken noticeably and become less cloudy). Be sure it boils for 1 min. so that the filling will thicken enough to support the cake. Remove from the heat and stir in the butter. Transfer to a bowl, cover with plastic wrap (lay the wrap directly on the filling’s surface), and refrigerate. Chill thoroughly before using.

Make the cake: Heat the oven to 350°F. Sift together the flour, baking powder, and salt. Grease two 9x1-1/2-inch cake pans and line the bottom of each with a round of kitchen parchment. Lightly flour the sides and bottom of each pan.

In a mixer, cream together the butter, shortening, and zest. Gradually add the sugar, creaming until the mixture is light and fluffy. Scrape down the sides of the bowl. Add the eggs, one at a time, mixing well between additions and scraping down the sides.

Add the sifted dry ingredients alternately with the juice to the creamed mixture, beating well on low speed after each addition. Pour equal amounts of the batter into the two prepared cake pans. Tap the pans on the counter before putting them in the oven to remove any air bubbles and to even the batter. Bake until a toothpick inserted in the middle comes out clean, about 28 min. Cool the cake layers in the pans for 10 min. and then loosen the layers by running a knife between the cake and the edge of the pan. Remove the layers from the pans and put them on a rack to continue cooling.



Make the frosting: Cream the butter in the mixer. Add the confectioners’ sugar and salt and combine thoroughly. Add the zest, brandy, lemon juice and mix to combine. Add the tangerine juice and mix on high speed until well blended, scraping down the sides. It will be light and creamy. Refrigerate if not using right away.