Passionfruit Curd Cakes

My husband picked this recipe from The Australian Women’s Weekly Cupcakes & Cookies book. I made them for him since August 31 is 5 months since we were married. It was a change for me because it had no chocolate in the recipe!
The recipe was a little more involved than I bargained for, but not too tricky overall. Set aside some time to make these ones though. The cupcakes themselves were quite moist, with a real passionfruit flavour. I found 2 and a half passionfuits made 1/4 cup of pulp.

Passionfruit Curd Cakes
From: The Australian Women’s Weekly Cupcakes & Cookies

90g butter, softened
1/2 cup/110g caster sugar
2 eggs
1 cup/150g self-raising flour
1/4 cup/60ml passionfruit pulp
85g packet passionfruit jelly
1 cup/250ml boiling water
1 cup/80g desiccated coconut
1/2 cup/125 ml thickened cream, whipped

Passionfruit curd:
2 eggs, lightly beaten
1/3 cup/75g caster sugar
1 tablespoon lemon juice
1/4 cup/60ml passionfruit pulp
60g butter, chopped coarsely

Preheat oven to 180c/160c fan forced. Line 6-hole large cupcake tray with paper cases.

Make passionfruit curd:
Combine ingredients in a heatproof bowl. (I use a metal bowl). Place over a saucepan of simmering water, stir constantly until mixture thickens slightly and coats the back of a spoon. Remove from heat. Cover tightly; refrigerate until cold.


Combine butter, sugar, eggs and flour in  small bowl of electric mixer; beat on low speed until ingredients are just combined. Increase speed to medium; beat until mixture is changed to a paler colour. Stir in passionfruit pulp.


Divide mixture among cases; smooth surface. Bake cakes for 20 minutes. Turn cakes, top-side up, onto a wire rack to cool.

passion_uncooked.jpg  passion_cooked.jpg

Dissolve the jelly in the boiling water. Refrigerate about 30 minutes or until set to the consistancy of unbeaten egg white.

Remove cases from cakes. Roll cakes in jelly; leave cakes to stand in jelly for 15 minutes turning occasionally. Roll cakes in coconut; place on a wire rack over tray. Refrigerate 30 minutes.


Cut cakes in half; fill with curd and cream.


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