Fluffy, moist and undeniably decadent, this passionfruit curd teacake is entirely worth making from scratch, including its homemade curd from passionfruit pulp and butter. We can’t think of a more picture-perfect treat for the afternoon with a nice and fragrant cup of tea or coffee.
- 125 g butter, softened
- 1 cup (220 g) caster sugar
- ½ tsp vanilla extract
- 2 eggs
- 2 cups self-raising flour
- ½ cup (125 ml) buttermilk
- Icing sugar, to serve
- ½ cup (125 ml) passionfruit pulp (see tip) OR lemon OR mandarin juice
- 100 g butter
- ⅓ cup (75 g) caster sugar
- 2 eggs, beaten lightly
- 2 egg yolks
Preheat oven to 160 C. Grease and line a 20 cm (8 inches) round cake pan.
To make curd, combine your choice of fruit pulp/juice, butter and sugar in a medium heatproof bowl over a saucepan of simmering water over low heat, taking care that the bowl does not touch water. Stir until butter and sugar are melted. Gradually whisk in combined eggs and yolks; continue whisking over medium heat for 10 mins or until mixture thickens. Remove curd from heat and pour into a clean small glass bowl. Refrigerate until chilled completely.
Beat butter, sugar and vanilla with an electric mixer until pale and fluffy. Add 1 egg at a time, beating well after each addition. Fold in sifted flour and buttermilk, alternating between them, until just combined.
Spoon two-thirds of the batter into pan; spread to smooth top. Spoon over the curd, leaving a 1 cm (½ inch) border around edge of cake batter. Carefully spoon over remaining batter and spread to cover curd completely; smooth top.
Bake for 1 hr 20 mins or until a skewer inserted into the centre comes out clean (some curd may come out on skewer when testing). Serve warm cake dusted with icing sugar.
TIP If using passionfruit, you will need 6 for this recipe.