mini passionfruit cakes
One show that has been on the t.v, is MasterChef All Stars. I've only caught a few episodes but I did manage to see last week's Country Women's Association cake challenge. As I love all things passionfruit I decided to track down the CWA Passionfruit Cake recipe which featured on the show. I'd bought a bag of passionfruit the previous weekend and had been looking for a way to use them.
The gas supply to my building is still being fixed. When I had no gas Saturday morning, I wasn't sure I'd have anything to put up on the blog, especially when the plumber was otherwise engaged for the day. By 4.00 p.m. the gas was back on, so I pre-measured all the cake ingredients Saturday night as I knew I'd have to be up early to get these in the oven and baked before my 9.15 Sunday morning cycle class. Gosh that was a long sentence, wasn't it?
As is my way, I changed the recipe a little. Instead of making a single cake I made 9 mini cakes from the recipe which took about 20 minutes to bake. I also used strained passionfruit juice instead of passionfruit pulp. Sometimes crunching through passionfruit seeds you're not expecting to find, isn't such a pleasant experience.
I iced the cakes once I returned home from the gym. The CWA recipe didn't come with instructions for passionfruit icing so I used this one from the Cook's Companion by Stephanie Alexander.
250g butter, softened
1 cup (220g) caster sugar
3 eggs separated
2 cups (300g) SR Flour
¾ cup (180ml) buttermilk
¼ cup (60ml) passion fruit pulp
Pre-heat oven to 350F/180C. Grease and lightly flour a 20cm/8 in round tin, tap out any excess flour. Beat butter and sugar in a small bowl with electric mixer until light and fluffy, beat in egg yolks, one at a time, beat until well combined.
Transfer mixture to large bowl, stir in half the sifted flour and half the buttermilk, then stir in the remaining flour and buttermilk and passionfruit pulp.
Beat egg whites in clean small bowl with electric mixer until soft peaks form. Fold into cake mixture in two batches. Spread mixture into prepared tin. Bake in moderate oven, for about 50 minutes or until cooked.
Stand for 5 minutes before turning onto covered rack to cool. Ice only on top with passionfruit icing.
1 cup pure icing sugar, sifted
50 grams unsalted butter, melted
the pulp of 2 passionfruit.
In a small bowl combine the icing sugar, the melted butter and the passionfruit pulp. For a runny icing, place the bowl over a pan of simmering water and stir the mixture for 1-2 minutes or until shiny.
As you can see the mini passionfruit cakes are perfect served with a nice cup of tea. I snaffled one for myself and took the rest into work. They were an absolute hit and devoured by every-one, even by my colleague Michael who declared he doesn't like passionfruit.
Just 2 more busy work days to get through before the weekend. Yippee!
I'll see you all again next week,