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Yuzu Orange Olive Oil Cake with Yuzu Curd

This is a festive dessert that any citrus lover will devour in a heartbeat!



Yuzu Curd

  • 1/2 a cup yuzu juice
  • 1/3 cup monk fruit sweetener
  • 4 egg yolks
  • 3 tablespoons grass fed unsalted butter
  • A sprinkle of sea salt

Olive Oil Cake

  • 4 eggs
  • 1/3 cup pure maple syrup
  • 1/4 cup extra virgin olive oil
  • 2 teaspoons pure vanilla extract
  • Zest and juice from 1 small orange
  • 2 tablespoons yuzu juice
  • 1/3 cup coconut flour
  • 1/3 cup + 3 tablespoons almond flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt


Yuzu Curd

  1. Prepare yuzu curd overnight. Combine all yuzu curd ingredients in a double boiler or glass bowl over a pot of simmering water. Whisk constantly until the mixture thickens and coats the whisk. Pour the yuzu curd into a heat-proof storage bowl and cover with plastic wrap, pressing down against the edges. Refrigerate overnight.

Olive Oil Cake 

  1. Preheat your oven to 350°F and line a 9x5 loaf pan with parchment paper, or grease/spray the pan with oil.
  2. In a large bowl, combine eggs, maple syrup, olive oil, vanilla, blood orange, zest and yuzu juice and whisk until smooth. Sift coconut flour, almond flour, baking soda and sea salt and fold into the wet ingredients. Batter will be quite thin.

Cook, Assemble and Serve 

  1. Pour batter into the prepared loaf pan. Bake for 35 to 40 minutes, testing the batter with a toothpick. Cool for 10 minutes in the loaf pan, then gently turn out onto a wire rack until completely cooled. Top with yuzu curd and enjoy! 

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