I’ve made quite a few curds in my time and I love each one. This one is a bit different because I’ve added some nuts to the mix. Mixed into this beautiful blueberry curd are little bits of walnuts and a hint of orange blossom. It’s an amazing combination of flavors!
I used most of this in the lane cake, but I had some leftover that I used on my toast. It made my ho-hum breakfast divine! I must say this would be great folded into a muffin or scone mix. Enjoy it with a mid-day cup of tea and a crumpet. Lol…
The recipe for the cake is in the next post, however, I decided to show you how to fill a cake with a fruit filling. You don’t want the filling to come out the edges of the cake and blemish the pretty frosting on the outside. To solve that problem, you need to create a dam around the perimeter of the cake with some frosting, then fill it it. This dam will keep all that beautiful blueberry curd inside.
Pretty cool trick, eh?
Once the cake is stacked and ready to go, give it a light crumb coat of frosting and refrigerate it until it’s firm – maybe and hour or two.
You can also see that the cake edges are cut. The reason for that is because I have two bake even strips and needed to bake three cakes. The two white ones had the bake even strips and therefore the edges didn’t brown and the cake didn’t shrink in the pan. The top layer browned more and contracted in the pan as it cooked. I can’t have mismatched layers, so I had to trim off the excess on the slightly larger cakes. No biggie, but I need to get more bake strips. They really do make a big difference.
I’ve added some orange extract and orange zest to the curd. You can take it or leave it – that’s up you and your taste buds. The added orange compliments the orange in the cake mix and the orange in the frosting mix for the final cake recipe. You can substitute a tablespoon of orange juice for the extract. Add the zest for a bolder orange flavor.
- 4 egg yolks
- ⅓ C sugar
- ¼ C butter, melted
- 13 oz blueberry jam
- ⅓ - ⅔ C walnuts, finely chopped
- ½ tsp orange extract
- ½ tsp orange zest, optional
- Whisk the egg yolks, sugar, and melted butter in a small pot. Heat to 160 while whisking constantly. Do not let the eggs cook. Remove from the heat and stir in the blueberry jam, nuts, extract and zest if using.
- Let cool completely before serving.
- Store in an airtight container in the fridge.