Here’s a yummy sweet and tart Passionfruit curd recipe to get those taste buds tingling!
Why not try the curd with this super Easy Meringue?
Or how about this yummy Orange Poppy Seed Cake with Passionfruit Curd & Glaze?
1 cup castor sugar
½ cup passionfruit pulp
5 large eggs yolks
4 tbs unsalted butter, cut into cubes.
- Combine sugar, passionfruit pulp, and egg yolks in a medium saucepan. Place saucepan over a medium head and whisk constantly until the curd has thickened and will coat the back of a spoon, usually about 8-10mins.
- Remove saucepan from the heat and stir in the butter, piece by piece, until melted. Cool completely and store in the fridge for up to 4 days.
- Serve with your favourite dessert!
- Enjoy 🙂
Who doesn’t like chocolate? If you find someone that doesn’t, well then there is something seriously wrong with them! These chocolate muffins are a serious indulgence. Chocolate base with two types of chocolate chips (thee if you don’t have a fussy husband who won’t let you use milk chocolate) brings all the yummy to these muffins.
Prep time – 10 mins, Cooking time – 20 mins, Makes 15
I remember a recipe similar to this that my mum used to make all the time when I was a kid. They were the best muffins ever, alas that recipe has been lost but I’d say this one comes in at a very close second. Rich but not too rich, good in the centre and crunchy on top, you definitely won’t be disappointed with these guys.
Triple Chocolate Chip Muffins
2 ½ cups self-raising flour
1/2 cup cocoa powder, sifted
3/4 cup dark chocolate bits
3/4 cup milk choc bits
3/4 cup firmly packed brown sugar
1 cup milk
1/2 cup vegetable oil
1 egg – lightly beaten
1 tsp vanilla essence
1/3 cup dark chocolate bits
1/3 cup milk chocolate bits
1/3 cup icing sugar
1/4 cup milk
1 tbs butter
- Preheat oven to 180 degrees C. In a large bowl sift the flour and cocoa powder. Mix in the chocolate bits and sugar and create a well in the centre of the bowl.
- In a small bowl mix the egg, milk, oil and vanilla and whisk lightly with a fork.
- Pour milk mix into flour mix and stir together with a wooden spoon until combined. If the mix is a little dry add a dash more milk.
- Spoon mixture into prepared muffin tins and bake for 20 mins.
- When cooked remove from muffin tins and allow to cool to room temperature.
- To create the icing, place chocolate, butter and milk in a microwave safe bowl and heat on high in the microwave for 20 seconds. Stir well until all the ingredients have melted and make a smooth mixture. Add the icing sugar and using a whisk, stir the mixture until smooth.
- Let mixture chill in the fridge to thicken for about 10 mins. When muffins have reached room temperature they can be iced.
My favourite type of cake is a baked cheesecake. I can remember when I was little whenever I was taking into town we would always stop off at our favourite German coffee shop and without fail I would get one of two things. A jam Berliner or a slice of baked cheesecake.
Each bite of this cheesecake took me right back to those cherished childhood memories.
New York Baked Cheesecake
250g plain sweet biscuits (Scotch fingers or arrowroot’s both work fine)
125g butter – melted
750g cream cheese – soft and at room temperature
2 tsp finely grated orange zest
1 tsp finely grated lemon zest
1 cup castor sugar
¾ cup sour cream
¼ cup lemon juice
- In a food processor pulse the biscuits until they are a fine crumble and add the butter pulsing again until combined.
- In a prepared 24cm spring form cake tin, press the biscuit mixture over the base and sides ensuring an even base well compressed base. When pressed in, refrigerate for 30mins.
- Preheat oven to 180 degrees C. In a large bowl beat the cream cheese, citrus rinds and sugar with electric beaters until smooth. Add in one egg at a time beating in between then add the sour cream and lemon juice beating again until smooth.
- Remove the biscuit base from the refrigerator and pour cheese mixture into the tin.
- Place in the oven and bake for about 1hr and 15mins or until the top is just golden.
- Remove from the oven and allow to cool completely. Enjoy!
I recently spent the Easter weekend with my Mum in Cairns. I don’t get to see her as often as I would like, so this year I promised myself and her that I would make an effort to spend more time with her despite the 400 km distance between us.
So like the old days when I still lived at home, when we come together there is usually a lot of food related activities to be had! When I was little we would always be making something in the kitchen, usually baking on the weekends when we had time away from school and work.
Almost like making up for lost time, this weekend we baked up a storm, making two of these delicious chocolate tarts (one for Mum’s great neighbours and one for us) and one very yummy New York Baked Cheesecake, soon to be shared on The Strange Couple.
This tart is super easy and anyone should be able to make it. We did use a food processor but if you’re feeling strong enough you could mix the pastry dough by hand too. The chocolate filling is divine and ridiculously simple to make. You might consider this as the perfect dessert next time you’re entertaining guests (or just want something chocolaty for yourself!).
Prep time – 30 mins, Cooking time – 30 mins + 30 mins setting time, Serves 8-10
1 ½ cups plain flour
¼ cup cocoa powder
¼ cup icing mixture
180g cold butter – chopped
½ cup cream
30g butter – chopped
200g dark cooking chocolate – chopped
- Preheat oven to 180 degrees C, and prepare a tart tin about 34 x 11.5cm with a little butter and flour.
- Sift flour, cocoa powder and icing mixture, place into a food processor with the cold chopped butter. Use the pulse setting to process the mixture until it resembles crumbs. Add about 3 table spoons of iced water and process again in pulses until the mixture comes together to form clumps. Ensure mixture is moist by pinching a bit of the mixture, if it looks too dry add a touch more iced water.
- When clumping, remove the dough from the processor onto a flat surface and roll out with a rolling pin to about 5mm thickness and make sure it will be long and wide enough to fit your tin. This recipe should yield more than enough dough to cover the dimensions of the tin.
- Lay the pastry into the prepared tin and lay some baking paper on top of the pastry and fill with dried rice or beans and bake for 15 mins, remove the rice or beans from the pastry and bake for a further 15 mins or until the pastry is dry and cooked through. Allow to cool.
- For the filling heat the cream, butter and chocolate in a small saucepan over a low heat until the chocolate begins to meld. Remove from the heat and stand, stirring often until melted and smooth.
- When pastry base is cool, pour in the chocolate mixture and smooth out.
- Place tart in the fridge until the chocolate has set.
- Serve with fresh cream and berries and enjoy!
This is the easiest Meringue recipe you will ever find. I decided to make a meringue after my last post Orange Poppy Seed Cake with Passionfruit Curd and Glaze. The curd required 5 egg yolks and I was left with all the egg whites. I don’t like waste, and I rather like meringue so it only made sense!
This meringue can me made into small rounds, or as large bases for toppings of cream and fruit.
With only two ingredients, why not give it a go 🙂
Prep time 5 mins, Cooking time 3 hours, Serves 8
4 egg whites
220g caster sugar
- Preheat oven to 150 degrees C. In a bowl beat egg whites on low with an electric beater until the whites start to go foamy and bubble, turn beater to high and continue until eggs form soft peaks.
- Begin to add the sugar, about 1 tbs at a time, over the course of 2-3 minutes the eggs should turn stiff and glossy.
- Line a baking try with grease proof paper and begin to spoon out your meringue mixture. It’s at this point that you can get creative, forming your meringue into shapes, or just a slab.
- Reduce the oven to 140 degrees C and place tray into oven. Leave to bake for 35-40 minutes, then turn off the oven and leave in place for a further 2-3 hours to dry out.
- When cool, top with your favourite fruits and cream and enjoy!
This weekend I went to visit my friend today who until recently has been in hospital recovering from quite a large surgery. I didn’t want to go empty handed so I decided to make cake! Because well, you know, these situations need cake…
So to the internet I went, searching for something to make out of the ingredients I already had in the pantry. The star of the show had to be the passionfruit as I had a big tin just sitting there waiting to be eaten. I found a few recipes that I thought looked easy enough and would combine well to make something pretty special, so here it is, my Orange Poppy Seed Cake with Passionfruit Curd and Glaze.
Prep time – 20 mins, Cooking time – 30 mins, Cooling time – 2 hrs, Serves 12
Poppy Seed Cake with Passionfruit Curd & Glaze
2 ½ cups plain flour plus more for dusting tins
2tsp baking powder
½ teaspoon salt
1 ½ cup caster sugar
Zest of 1 orange
225g unsalted butter room temperature, plus more greasing tins
2 large eggs lightly beaten, room temperature
1tsp vanilla extract
1 cup milk, room temperature
2 tbs poppy seeds
Check out this link for our yummy Passionfruit curd!
Note: This recipe will make much more curd than needed for the cake so make sure to store and use for other goodies coming up on the blog 🙂
1 cup icing sugar
3 tablespoons passionfruit pulp
1 tablespoon orange juice, freshly squeezed
- Preheat oven to 180 degrees C; place oven rack in middle position. Prepare two 20cm round cake tins; grease and line with baking paper then grease and flour baking paper and set aside.
- In a large bowl sift together flour, baking powder, and salt. Set aside. In a medium bowl combine orange zest with the sugar and mix through, it should resemble semi-wet sand when completely mixed.
- Add soft butter to sugar mixture and using an electric beater mix until smooth, drizzle in eggs slowly, all the while beating the mixture through. Add vanilla last and combine.
- Into your flour pour your sugar mixture and stir with a wooden spoon to combine slightly, then return the electric beater and mix thoroughly.
- Fold poppy seeds into cake batter until evenly distributed.
- Divide batter between the cake tins and bake for 20mins, then check and rotate pans from front to back, then cook for a further 10mins or until a skewer comes cleanly out of the centre of the cake.
- When baked transfer cakes to a wire rack to cool. When cool to touch turn out cakes, and set on racks top-side up. Cool completely.
- In a medium bowl sift the sugar, add the passionfruit pulp and orange juice and whisk well to combine. The mixture should be just thick.
Assembling your cake
- Remove any remaining baking paper from the cakes. If your cakes are slightly rounded at the tops you will need to slice the rounded top off the bottom layer so your cakes stack well.
- Place bottom layer of the cake on your chosen serving platter and spread about ¼ cup of curd over the top. Carefully place the top cake over the curd layer and press lightly down to make some of the curd just start to ooze out the sides. If you wish to have multiple layers feel free to repeat this process until your cake is the desired height.
- Once layering is complete chill your cake in the fridge for 1 hour. This will help later when you add the glaze.
- When cool, pour the glaze over the top of the cake and allow it to run down the sides. Allow glaze to set before serving – about ½ an hour.
- Find some friends to share with and enjoy!
Growing up blueberries were a constant staple in our household. I swear my mum had a slight obsession with them! Sundays nearly always consisted of super thin pancakes rolled with blue berries in the middle and dusted with icing sugar, so yummy!
I love these muffins because the flavours remind me so much of those Sunday treats but they are so much more user friendly! Perfect for morning tea snacks, or a quick breakfast option you wont regret making these muffins.
Prep time 15 mins, Cooking time 20 mins, Makes 12
Easy Blueberry Muffins
1 cup canned blueberries – drained (can also use fresh or frozen, or any other berry of your choosing!)
1 cup self-raising flour
1 cup plain flour
1 tsp baking powder
¾ cup milk
¼ cup vegetable oil
½ cup caster sugar
½ tsp salt
1 large egg
- Preheat oven to 200 degrees C. Prepare your muffin tray by either placing muffin cups into the tray or by greasing the tray.
- In a mixing bowl beat together the egg, milk and oil until well combined.
- Once combined place a sieve on top of the mixing bowl and place in gently the flours, baking powder, sugar and salt. Once all in sift into the wet ingredients mixture. Using a wooden spoon mix flour and egg mixture together until smooth.
- Gently fold in the blueberries (or your choice of fruit).
- Scoop about 2 tbs worth of muffin batter into your prepared muffin tray cups. Top with a sprinkle of cinnamon sugar.
- Bake for about 20-25mins or until a skewer comes out clean.