Cantaloupe Cake with Orange Curd Filling and Coconut Topping Recipe
Course Dessert
Cuisine Ecclectic
Servings 12
Calories
Author Robin Gagnon
Ingredients
Cantaloupe Cake
2c.pureed cantaloupe
¾c.vegetable oil
1c.light brown sugar
¼c.white sugar
3eggs
1tsp.vanilla extract
1tsp.ground cardamom
1tsp.cinnamon
1tsp.Kosher salt
3c.self rising flour
Orange Curd Filling
1c.white sugar
½c.milk
1c.orange juice
1tsp.lemon extract
1large egg plus 2 yolks
3tbs.corn starch
2tbs.all purpose flour
generous pinch of kosher salt
sweetened coconutto top off cake
Instructions
Prepare Cake
Preheat oven to 350°.
Add ingredients to mixer bowl in order shown. Mix well.
Pour batter into pans.
Bake approximately 20 minutes, until toothpick pulls clean from center.
Place on racks to cool.
Make Orange Curd Filling
Place all ingredients in a sauce pan (one that you can whisk in well)
Turn burner to med-high.
Whisk steadily, especially as temperature starts to rise.
Once the curd is thickened, take it off burner. Pour into a non-porous bowl.
Refrigerate until thick and spreadable.
Assembly
Once the cake and curd have both cooled. Top one cake layer with half the orange curd, then place second layer on and top off with the rest of curd. Generously sprinkle sweetened coconut on top of the cake. Serve in small slices, as this is somewhat filling.
Notes
I use fewer egg yolks in this curd by using corn starch and flour to help thicken. I kept some in to still get that silkiness they impart.