Citrus Cake Recipe

Prepare cure

In a shallow baking dish combine 1/2 cup kosher salt and 1/2 cup granulated sugar and mix evenly to create the curing bed.

Nest yolks

Create four small indentations in the cure mixture. Carefully separate yolks from whites and place each yolk into its own indentation so it sits partially buried but not flattened.

Cure and dry

Cover loosely with plastic wrap and refrigerate 48–72 hours. The yolks will firm and darken. After curing, gently brush off excess cure and rinse briefly under cold water, then pat dry. Optionally, dry on a rack in the refrigerator uncovered for 6–12 hours to concentrate flavor. Reserve cured yolks. Two yolks will be folded into the batter as listed; remaining yolks can be thinly shaved or crumbled as garnish (see Garnish).

Preheat and prepare pan

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan or line the bottom with parchment and grease sides.

Combine dry ingredients

In a medium bowl whisk together 2.25 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp fine sea salt until evenly distributed.

Mix wet ingredients

In a large bowl whisk the 1 cup granulated sugar and the slightly cooled 3/4 cup melted butter until combined. Add 2 cured egg yolks (from the Cured Egg Yolks section) and whisk until smooth. Whisk in 1/2 cup whole milk, 1/2 cup sour cream, 1 tsp vanilla extract, 2 tbs finely grated Cara Cara orange zest, 1 tbs fresh Cara Cara orange juice, and 1 tsp makrut lime zest. Mix until homogeneous but do not over-beat.

Combine batter

Add the dry ingredients to the wet mixture in two additions, folding gently with a spatula after each addition until just combined. If batter is very thick, add the remaining 1/4 cup fresh Cara Cara orange juice a tablespoon at a time to reach pourable but still thick consistency.

Bake

Pour batter into prepared pan, smooth the top, and bake in the preheated oven for 30–38 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Rotate the pan halfway through baking for even color.

Cool

Allow cake to cool in the pan for 10–15 minutes, then invert onto a wire rack and cool completely before glazing (about 1–1.5 hours).

Prepare glaze

When the cake is cool, whisk together 3/4 cup full-fat coconut cream and 1 cup powdered sugar until smooth and slightly runny. Add 1.5 tbs fresh Cara Cara orange juice and 2 finely minced makrut lime leaves. Add 1/8 tsp fine sea salt and whisk again. Adjust consistency with small additional spoons of coconut cream or powdered sugar if needed — glaze should be pourable but not overly thin.

Glaze cake

Place cooled cake on a wire rack set over a sheet pan to catch drips. Pour the glaze over the center and gently nudge it with an offset spatula to encourage even coverage and drips down the sides. Let glaze set at room temperature for 30–45 minutes or refrigerate briefly (10–15 minutes) to speed setting.

Prepare garnishes

While glaze sets, prepare garnishes: toast 1/4 cup shredded coconut in a dry skillet over medium heat until golden and fragrant, stirring often (2–4 minutes). Thinly slice one Cara Cara orange for rounds. If using candied makrut zest, prepare or measure 1 tbs. Crumble or shave remaining cured egg yolks thinly to use as an intense, salty-sweet finishing accent.

Decorate

Once glaze is tacky but not wet, arrange a couple of thin Cara Cara rounds on top, sprinkle toasted coconut around the top edge, scatter small pieces or shavings of the cured egg yolk sparingly (use sparingly — it is intense), and add candied makrut lime zest and microgreens if using. Finish with a very light dusting (about 1/4 tsp) of finishing sea salt over the yolk shavings and orange to balance sweetness.

Serve

Let the cake sit 10–15 minutes after garnishing to allow flavors to settle. Slice with a sharp knife wiped between cuts. Store loosely covered in the refrigerator for up to 3 days; bring to room temperature before serving.