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 🙂
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!
I love this pesto on hot toast with sliced tomato and loads of freshly cracked pepper, and I plan on using it with some freshly made pasta in the near future too. Its a wonderful addition to a cheese, crackers and wine evening and it is such a good way to use your basil if it suddenly grows like crazy!
We had a single lemon basil plant that I picked up at the local markets quite some time ago. It just plodded along, not growing overly well, but not dying either so we let it stay. Then when it go so hot over summer the poor thing just gave up, went to seed and died. 6 weeks later and with the help of a heap of rain we suddenly have a garden bed full of young basil plants. When you have about a square meter of basil to work with pesto seems like the logical choice. Having said that we still have about 1/2 a square meter left after today’s cull! I will have to think about what to make next 🙂
Prep time – 15 mins, Cooking time – 5 mins, Makes about 500ml
Saki modelling for scale, the basil can be seen behind her!
Lemon Basil Pesto
4 packed cups lemon basil (regular basil is fine too!)
1 ½ cups grated parmesan
1 ¾ cups extra virgin olive oil
1 cup pine nuts, roasted
6 cloves garlic
Salt and Pepper to taste
- Preheat oven to 180 degrees C, line a baking tray with foil or baking paper.
- Place pine nuts evenly over the tray and roast for 3-5 mins or until golden brown.
- Once pine nuts have been roasted, place all ingredients into a food processor and blend for around a minute.
- Remove pesto from processor and place in your favourite jar, and enjoy!
P.S. Props to Sweet Phi Blog for the inspiration behind this recipe, I altered her ratios just a wee bit to make the pesto more to my tastes – that’s the great thing about cooking, you do you!
An oldie but a goodie these jam drops will leave you wanting more! Very quick and easy to make, these biccies come out light and fluffy and are a total crowd pleaser.
Prep time 10 mins, Cooking time 20 mins, Makes 24
Jam Drop Biscuits
125g butter – softened
2 large eggs
2 cups self raising flour
3/4 cup caster sugar
1tbs lemon juice
1tsp vanilla essence
1/4 cup jam – choose your favourite flavour
- Preheat oven to 180 degrees C.
- Line two trays with baking paper and lightly grease.
- Combine the butter and sugar using an electric beater until smooth and creamy.
- Add eggs, lemon juice and vanilla essence and continue to beat until smooth.
- When fully mixed add flour and stir in to form a dough. If the mix is too damp add a little more flour.
- Form small balls out of the dough and place on baking trays. With a spoon or your finger make small but deep holes in the center of your dough balls. Fill with your favourite jam and place in the oven for 20 mins or until golden.
- Remove from oven and let sit for a few minutes before transferring to a cooling rack.