One of our favourite things about autumn is the retreat to the home. We’ve spent summer outdoors, on day trips and abroad, but autumn is all about getting into hibernation mode. We dress our interiors with extra woollen throws and cushions, and add atmospheric candles and lamps to create a sense of warmth and cosiness as we curl up on the sofa when the temperatures drop. The final piece of the puzzle is creating the perfect menu for a weekend at home. So far we’ve covered off breakfast, thanks to Avoca’s recipe for Fernhouse Pancakes, and dinner courtesy of this warming Risotto with Squash and Sage. All that’s left is dessert, and what could be more perfect for the season than a clementine cake. This Clementine Curd Naked Cake from Avoca’s new cookbook, Avoca at Home, makes for a showstopping dessert that the whole family will love. Watch the video below for a recipe guide …

Clementine Curd Naked Cake

Serves 10

For the cakes:
9 eggs
450g caster sugar
Zest of 3 clementines
350ml olive oil
360ml natural yogurt
2½ tsp vanilla extract
2 tsp orange oil
565g plain flour
4 tsp baking powder
A pinch of fine sea salt

For the clementine curd:
4 eggs
6 egg yolks
160g unsalted butter, diced
160g caster sugar
5 clementines (zest of 2 and 300ml juice)

For the filling:
500ml cream

METHOD

Preheat the oven to 170°C. Grease and line 3 x 23cm springform cake tins (or use just one tin, divide the batter into thirds and bake each layer one at a time).

Beat the eggs, sugar and zest with an electric hand mixer or in the bowl of a stand mixer fitted with the paddle attachment on a high speed for 1 or 2 minutes, until pale and thick. Add the olive oil in a slow, steady stream while still beating on a high speed. This should take 3 to 4 minutes. Add the yogurt and continue to beat for 3 minutes, until fully incorporated, then beat in the vanilla extract and orange oil.

In a separate bowl, mix together the flour, baking powder and salt. Add the flour mixture to the sugar and egg mixture in three increments, beating each time until combined.

Divide the batter evenly between the three greased and lined tins. Bake in the preheated oven for 22 to 24 minutes, until a skewer inserted into the centre comes out clean. Allow to cool in the tins for 5 minutes, then remove from the tins and allow to cool completely on a wire rack.

To make the curd, put the eggs, yolks, butter, sugar, zest and juice in a heatproof bowl set over a pan of simmering water, making sure the water doesn’t touch the bottom of the bowl. Whisk continuously over the heat for about 10 minutes, until the curd thickens. When it hits 70°C to 75°C on a candy thermometer, scrape the curd into a clean bowl. Press a sheet of cling film directly on top of the curd so that a skin doesn’t form and place in the fridge to cool down.

Whip the cream just slightly beyond soft peaks and set aside in the fridge too.

To assemble, you want the cake layers to be nice and flat, so using a sharp carving knife, cut the tops from the three cakes to make them more even, but they don’t have to be perfect, as they will be covered up with the whipped cream and curd.

Place the first cake on a cake stand or serving plate with the freshly cut side facing upwards. Add one-quarter of the cream and spread it out to the edges with a palette knife. Drizzle one-quarter of the curd over the whipped cream.

Place the next cake on top of the first layer with the freshly cut side facing down and repeat the layers of whipped cream and curd. The final cake layer is also placed with the freshly cut side facing down. Add the rest of the whipped cream to the top so that it completely covers it, then add the rest of the curd to the top of the cream. Use a clean palette knife to carefully smooth the curd on top.

Using the same palette knife, smooth the outer edges of the cake. A little of the cream should cover the edges, but it should remain mostly exposed.

Chill in the fridge for 30 minutes before cutting into slices to serve.