Club Sup's Almond Loaf Cake with Citrus Curd
Sophie McIntyre – Ex-fashion buyer who’s love for food and entertaining inspired her to start the supper club called Club Sup.
“I noticed everyone felt so alone and alienated from not seeing their friends so Club Sup was born out of a tough year where we were physically disconnected, aiming to bring a sense of community back. Club Sup brings together 12 strangers each time, inviting them to engage and converse. Allowing guests to dip their toe back into the social scene in a safe and always warm environment.
This loaf recipe never ever lasts long in my house (the one I made yesterday is already gone) I cut up slices and walk them to literally any acquaintance I have with in my 5km because a little slice of cake goes a long way to brighten anyone’s day and make them feel better.
I make it with different things from time to time as friends give me jam etc but this one is a curd made for me by my boyfriend as a birthday present bless.”
150g unsalted butter (chopped and at room temp)
¾ cup self -raising flour
1 cup almond meal
1 cup caster sugar
1 Tbs vanilla
Zest of citrus – same as what your curd is
½ a cup of citrus curd (recipe below)
100g flaked almonds
½ cup fresh blood orange juice
The zest of 2 blood oranges
½ cup sugar
3 egg yolks
80g unsalted butter
Pre-heat the oven to 180 degrees – line a loaf tin with butter and baking paper.
With an electric mixer, cream together butter and sugar for about 3 mins till pale.
Beat in zest and vanilla.
Using a whisk – whisk in eggs until combined.
Whisk in both almond meal and flour until combined.
Pour half of the batter into the loaf tin and drizzle in half of the curd.
Using a knife or skewer, swirl the curd through the mixture, careful not to mix it in too much.
Add the remaining batter and remaining curd (see method below), swirling the curd throughout the mixture again.
Cover with flaked almonds lightly pressing them into the batter.
Bake for about 40mins or insert a knife in the middle to test, if it comes out clean its ready.
Allow to fully cool before cutting and serving.
*slice it up and pack it up in baking paper. Deliver to friends
Using a whisk, whisk together yolks and sugar in a small saucepan until pale.
Place over low heat, add blood orange zest, juice and butter, and whisk until frothy.
Stir continuously with a rubber spatula for 5 – 6 minutes or until curd coats the back of a spatula.
Pour into a bowl or jar, cover with greaseproof paper, and allow to cool.
Move to the fridge where it can be kept for up to 1-2 weeks