PASSIONFRUIT CURD CAKES
Passionfruit buttercake
- 90g butter, softened
- ½ cup (110g) caster sugar
- 2 eggs
- 1 cup (150g) self-raising flour
- ¼ cup (60ml) passionfruit pulp
Passionfruit curd
- 2 eggs, beaten lightly
- 1/3 cup caster sugar
- 1 tablespoon lemon juice
- ¼ cup passionfruit pulp
- 60g butter, chopped coarsely
Decorations
- 85g packet passionfruit jelly
- 1 cup (250ml) boiling water
- 1 cup (80g) desiccated coconut
- ½ cup (125ml) whipping cream, whipped
Passionfruit curd: Combine ingredients in a small heatproof bowl. Place over a small saucepan of simmering water; stir constantly until mixture thickens slightly and coats the back of a spoon. Remove from heat. Cover tightly; refrigerate curd until cold.
How to make:
1 – Make passionfruit curd
2 - Preheat oven to moderate (180C/160C fan-assisted). Line 6-hole large or 12-hole standard muffin tray with paper cases.
3 – Beat butter, sugar, eggs and flour in small bowl with electric mixer on low speed until ingredients are just combined. Increase speed to medium, beat until mixture is changed to a paler colour. Stir in passionfruit pulp.
4 – Divide mixture among cases; smooth surface.
5 – Bake large cakes about 25 minutes, small cakes about 20 minutes. Turn cakes onto wire rack to cool.
6 – Dissolve jelly in the water. Refrigerate about 30 minutes or until set to the consistency of unbeaten egg white.
7 – Remove cases from cakes. Roll cakes in jelly, leave cakes to stand n jelly for 15 minutes turning occasionally. Roll cakes in coconut; place in wire rack over tray. Refrigerate 30 minutes.
8 – Cut cakes in half; fill with curd and cream.
1 – Make passionfruit curd
2 - Preheat oven to moderate (180C/160C fan-assisted). Line 6-hole large or 12-hole standard muffin tray with paper cases.
3 – Beat butter, sugar, eggs and flour in small bowl with electric mixer on low speed until ingredients are just combined. Increase speed to medium, beat until mixture is changed to a paler colour. Stir in passionfruit pulp.
4 – Divide mixture among cases; smooth surface.
5 – Bake large cakes about 25 minutes, small cakes about 20 minutes. Turn cakes onto wire rack to cool.
6 – Dissolve jelly in the water. Refrigerate about 30 minutes or until set to the consistency of unbeaten egg white.
7 – Remove cases from cakes. Roll cakes in jelly, leave cakes to stand n jelly for 15 minutes turning occasionally. Roll cakes in coconut; place in wire rack over tray. Refrigerate 30 minutes.
8 – Cut cakes in half; fill with curd and cream.
