Orange curd crepe cake with rhubarb compote

1.To make orange curd, heat orange juice in a saucepan on medium, until boiling. Reduce heat to low and simmer, uncovered, for 3-4 mins, until reduced by -Add orange zest and lemon juice.

2.Whisk together egg yolks, eggs and sugar in a bowl. Gradually add cooled juice in a thin, steady stream, whisking constantly, until combined. Transfer mixture to a clean saucepan and heat on medium, stirring constantly, for 8-10 mins, until mixture thickens and coats back of a spoon. Remove from heat. Add butter and salt and stir until smooth and combined. Strain into a bowl. Cover surface directly with plastic wrap. Refrigerate for 1 hr, until cold and thick.

3.Place flour, milk, eggs and sugar in a food processor. Process until combined. Transfer to a bowl, cover with plastic wrap. Rest for 30 mins.

4.Grease a 20cm crepe pan with 1/2 tsp of butter. Pour 1/4 cup of crepe batter into pan, tilting to cover base. Cook for 1 -2 mins each side, until lacy and golden. Transfer to a large plate. Repeat to make 12 crepes, greasing pan with butter between crepes. Cool crepes.

5.Line base and side of a 20cm round springform cake pan with plastic wrap, allowing it to overhang. Place 1 crepe in base of prepared pan. Top with 2 tbsp orange curd, spreading to cover. Repeat layers, finishing with a crepe. Cover with plastic wrap and refrigerate for 4 hrs, until firm.

6.To make rhubarb compote, place rhubarb, sugar, extra orange juice and reserved orange zest in a medium bowl. Stand for 20 mins. Transfer to a medium saucepan and heat on low, stirring occasionally, for 15-20 mins, until rhubarb is tender.

7.Place crepe cake onto a serving plate. Dust with icing sugar, cut into wedges and serve with warm rhubarb is tender.