Recipe

Passionfruit butter cakes

These delicate passionfruit butter cakes are deliciously sweet and tangy.

Mar 31, 2011 1:00pm
  • 1 hr 15 mins cooking
  • Makes 12 Item
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Ingredients

Passionfruit butter cakes
  • 90 gram (3 ounces) butter, softened
  • 1/2 cup (110g) caster (superfine) sugar
  • 2 eggs
  • 1 cup (150g) self-raising flour
  • 1/4 cup (60ml) passionfruit pulp
  • 90 gram (3 ounce) packet passionfruit jelly
  • 1 cup (250ml) boiling water
  • 1 cup (80g) desiccated coconut
  • 1/2 cup (125ml) thickened (heavy) cream, whipped
Passionfruit curd
  • 2 eggs, beaten lightly
  • 1/3 cup caster (superfine) sugar
  • 1 tablespoon lemon juice
  • 1/4 cup passionfruit pulp
  • 60 gram (2 ounces) butter, chopped coarsely

Method

Passionfruit butter cakes
  • 1
    For passionfruit curd, combine ingredients in small heatproof bowl, place bowl over 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.
  • 2
    Preheat oven to 180°C/350°F. Line 12-hole (⅓-cup/80ml) muffin pan with paper cases.
  • 3
    Beat butter, sugar, eggs and sifted flour in small bowl with electric mixer on low speed until ingredients are combined. Increase speed to medium; beat until mixture has changed to a paler colour. Stir in pulp. Divide mixture into paper cases.
  • 4
    Bake about 20 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool.
  • 5
    Dissolve jelly in the water. Refrigerate about 30 minutes or until jelly is set to the consistency of unbeaten egg white.
  • 6
    Remove paper cases from cold cakes. Roll cakes in jelly; leave cakes to stand in jelly for 15 minutes turning occasionally.
  • 7
    Roll cakes in coconut; place on wire rack over tray. Refrigerate 30 minutes.
  • 8
    8 Cut cakes in half; fill with curd and cream.

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