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Citrus Cake, Curd, and Strawberry Confit

We wanted to highlight Andrea Griffith, our Executive Chef at the Residence Club Restaurant located in Key Largo, Florida, who created this delectable recipe for this special occasion.

This cake starts with lemon and orange juice in the batter with tons of zest to get citrus flavors in every bite. The combination between the citrus of these fruits and the strawberry adds another level of taste. Top with your favorite candied fruit for a delightful dessert, great for any occasion.

  • Servings 8
  • Dish Dessert
  • Time 5 HOURS
  • Skill Advanced


Citrus Olive Oil Cake ingredients

1.5 cup citrus oil
1.5 cup olive oil/blend
4 cup sugar
4 tablespoon sugar
1 teaspoon salt
6 each egg
4 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon citrus zest

Citrus Curd/Citrus Cream ingredients

3 each orange zest
3 each juice of oranges
3 each lemon zest
3 each lemon juice
3 cups sugar
12 each egg yolks
1 gram salt
2 tablespoon butter
2 cups heavy cream

Strawberry Citrus Confit ingredients

1 cup strawberries, diced
3 each orange, skin removed and diced
3 each juice of the above oranges
0.25 each vanilla bean, scraped
1 cup sugar
1 cup of sparking water

Plating ingredients

2 each strawberry, sliced in rounds
0.5 orange, cut in segments
5 grams micro basil
5 grams micro mint
5 grams basil oil
1 each almond crushed
1 ounce citrus cream
1 ounce citrus curd
2 each round of cake
1 ounce citrus confit


medium whisk
sheet tray
pastry comb
ring cutter
squeeze bottle
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Citrus Olive Oil Cake


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.

Citrus Curd/Citrus Cream


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.

Strawberry Citrus Confit


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.