Citrus Cake, Curd, and Strawberry Confit

Place all dry ingredients in a mixing bowl. Mix with a whisk to combine.

In a separate bowl, lightly whip eggs to form a light froth.

Combine the eggs and dry ingredients and whisk in the oil.

Pour into lightly greased molds and bake in the oven at 300°F/149°C oven until light and spongy, about 7-8 minutes. Allow to cool and then unmold.

Portion with the ring cutter into the desired size and reserve until needed.

Combine all ingredients in a saucepan and whisk over medium heat, stirring constantly. Once the mixture begins to thicken, remove it from the heat and whisk in the butter. Spread out on a sheet tray and cool in the refrigerator.

Once cool, split the recipe in half and reserve half of the curd for plating. Whip the heavy cream to stiff peaks and fold in the remaining curd for citrus cream for the plate.

Place the diced skins of the orange in cold water on the stove and bring up to a boil. Remove from the pot and rinse with cold water. Repeat this process a total of three times.

After the third time, place the diced orange skins, orange juice, vanilla bean, and sugar in the pan. Top with 1 cup of sparkling water and begin to cook down to turn into a jam.

Once it starts to become sticky, add the diced strawberries and allow them to cook for two more minutes.
Remove from heat and reserve for plating.

To plate, spread curd on the base of the plate with a cake comb.

Top with one cake circle laying flat and the other on its side. Place a quenelle of citrus cream on top of the flat cake.

Mix oranges, micro-greens, strawberry slices, and citrus oil in a bowl and garnish in two spots on the plate.

Place two small dollops of confit on the plate, and dust with almond crumbs.

To finish the plating, drizzle the plate with basil oil.