Name: Passion fruit curd cakes
Cook time: 25 min
Total time: 25 min
Ingredients: 6 tablespoon butter, softened; 1/2 cup sugar; 2 eggs; 1 cup self-rising flour; 1/4 cup passion fruit pulp; 2 eggs, beaten lightly; 1/3 cup sugar; 1 1/2 tablespoon lemon juice; 1/4 cup passion fruit pulp; 5 tablespoon butter, chopped coarsely; 3 -(ounce) packet tropical fruit jell-o; 1 cup boiling water; 1 cup unsweetened shredded coconut; 1/2 cup heavy cream, whipped

Ingredients

6 tablespoon butter, softened

1/2 cup sugar

2 eggs

1 cup self-rising flour

1/4 cup passion fruit pulp

2 eggs, beaten lightly

1/3 cup sugar

1 1/2 tablespoon lemon juice

1/4 cup passion fruit pulp

5 tablespoon butter, chopped coarsely

3 -(ounce) packet tropical fruit jell-o

1 cup boiling water

1 cup unsweetened shredded coconut

1/2 cup heavy cream, whipped

Method

1.Make passion fruit curd. Combine ingredients in a small heatproof bowl, place over a small pot of simmering water, stir constantly until mixture thickens slightly and coats the back of a spoon. Remove from heat. Cover tightly, refrigerate curd until cold.

2.Preheat oven to 180°C (160°C fan forced). Line 6-hole oversize (Texas) or 12-hole standard muffin pan with paper baking cups.

3.Beat butter, sugar, eggs and flour in small bowl with electric mixer on low speed until ingredients are just combined. Increase speed to medium, beat until mixture is changed to a paler color. Stir in passion fruit pulp.

4.Divide mixture among baking cups, smooth surface.

5.Bake large cakes about 25 minutes, small cakes about 20 minutes. Turn cakes onto wire rack to cool.

6.Dissolve Jell-O in the water. Refrigerate about 30 minutes or until set to the consistency of unbeaten egg white.

7.Remove baking cups from cakes. Roll cakes in Jell-O, leave cakes to let stand in Jell-O for 15 minutes turning occasionally. Roll cakes in coconut, place on wire rack over tray. Refrigerate 30 minutes.

8.Cut cakes in half, fill with curd and cream.

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Ingredients

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