Citrus Cake

Serves 20

INGREDIENTS

• 7 cups all-purpose flour
• 4 cups raw or Demerara sugar
• 4 tsp. baking soda
• 2 tsp. kosher salt
• 4 ½ cups oat milk
• 1 1/3 cup canola or grapeseed oil
• 4 Tbsp. apple cider vinegar
• 8 tsp. vanilla extract

DIRECTIONS

Mix all dry ingredients in a bowl. In a separate bowl, mix all the wet ingredients. Mix wet into dry with a whisk until smooth. Pour into parchment lined full pan. Bake at 350° F for 40 minutes or until a skewer comes out clean.

CITRUS BUTTERCREAM

INGREDIENTS

• 1 lb. vegan butter
• 1.5 kg. icing sugar
• 2 lemons, zested
• 1 grapefruit, zested
• 1 tsp. citric acid
• ½ tsp. vanilla extract
• Pinch of kosher salt
• Oat milk to thin if needed

DIRECTIONS

Mix with stand mixer with the paddle or electric hand blender. Cream the butter until it starts to get pale and add sugar gradually. Add oat milk if needed. Use teardrop piping tip and pipe width wise in lateral wavy motion and the large part of the tip on the bottom.

VEGAN CAKE SOAK

INGREDIENTS

• 4 cups oat milk
• 1 vanilla bean

DIRECTIONS

Scrape the vanilla pod into the milk and whisk well. Once the cake is cold, cut into size and soak briefly (3 seconds) on all sides without submerging the whole piece.

3 CITRUS CURDS

Repeat this recipe 3 times – once with one orange juice-orange food colouring, once with grapefruit juice-red food colouring and once with lemon juice yellow food colouring.

INGREDIENTS

• 2 cups white sugar
• 3/4 cup cornstarch
• 4 cups of juice (orange, grapefruit, lemon)
• 2 drops of food colouring each: orange, red, yellow
• ¼ cup vegan butter
• Pinch of kosher salt
• Pinch of citric acid
• ½ cup oat milk

DIRECTIONS

In a medium sauce pot, mix sugar and corn starch. Add the rest of the ingredients except butter and heat until it just starts to boil and becomes thick. Stir very often to make sure everything gets incorporated and is a smooth consistency. Remove from heat and stir in butter and cool. Once cool, using a high-powered immersion blender puree until smooth and put into piping bags with 3mm tip.

3 FRUITS PEARLS

Repeat this recipe 3 times – once with one orange juice, once with grapefruit juice and once with lemon juice.

INGREDIENTS

• 250 g juice (orange, grapefruit and lemon)
• 50 g simple syrup
• 2 g agar agar

DIRECTIONS

Ahead of time add 1 litre of canola oil in a tall container and place in refrigerator. It should be cold but not solid. Mix and heat the fruit juice mixture to a simmer and let cool slightly. Place in a small tip squeeze bottle and continuously squeeze drops into the oil. Once the pearls are solid, strain and rinse with cold water. Store in the refrigerator.

LEMON CURLS

Repeat this recipe 3 times — once with one orange juice, once with grapefruit juice and once with lemon juice.

INGREDIENTS

• 10 lemons
• 4 cups sugar

DIRECTIONS

Using a string zester, zest the lemons and soak in cold water. Heat the sugar and water to a boil and add zest. Simmer for 10 minutes. They should look like stained glass, slightly opaque.

Nutrition facts per serving

Calories 450; protein 6 g; fat 15 g; carbs 75 g.