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Orange and cardamom curd
A deliciously rich and creamy orange curd with a hint of spice
Equipment
- Bain-marie (bowl over pan of simmering water) or microwave
Ingredients
- 3 oranges juice and zest
- 1 lemon juice only
- 6 cardamom pods, seeds crushed husks discarded
- 200 g caster sugar
- 100 g unsalted butter
- 3 egg yolks
- 1 whole egg
Instructions
- melt the butter in a bain-maroe along with the sugar, orange juice and zest, ground up cardamom seeds and lemon juice
- whisk the egg yolks and whole egg and add this to the bowl and stir constantly
- the curd will come together within about 12-15 minutes, you'll know its ready when it coats the back of your spoon
- press through a sieve if you want a really smooth luxurious curd
- ladle into sterilised jars
Notes
This will keep in the fridge for up to 2 months. Once opened use the curd within 2 weeks.
Serve on toast, as a filling for cakes and tarts, as a dessert topping and more.
Nutrition
Calories: 991kcalCarbohydrates: 133gProtein: 11gFat: 51gSaturated Fat: 29gTrans Fat: 2gCholesterol: 482mgSodium: 53mgPotassium: 571mgFiber: 8gSugar: 120gVitamin A: 2212IUVitamin C: 134mgCalcium: 176mgIron: 3mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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