Oops. How did THAT happen. I look up and a month has passed. I am sorry about that. I did promise blogging. Lots of blogging. I know I did. Hopefully this heady cake with passionfruit yoghurt cream will take the edge off. Its original intention was for Mothers Day and, quite obviously, that ship has sailed. But the cake, well the cake is god damn delicious. Its like eating hugs, good books and unicorns - all the amazing things in life - in cake form.
Make it. You won't regret it.
INGREDIENTS
220g butter
1 ½ cup caster sugar
3 eggs
¼ cup passionfruit juice, no seeds
3 cups cake flour, sieved
1 ½ tsp baking powder
¾ tsp baking soda
¾ tsp salt
1 ½ cup sour cream
¼ cup milk
Vanilla
buttercream
100g butter, softened
300g icing sugar, sifted
1 tsp vanilla extract
75ml double cream
3 tsp passionfruit juice
2 passionfruit, scooped.
METHOD
Preheat the oven to 175C. Grease and line a deep-sided 25cm wide
cake tin and set aside.
Beat the butter and sugar in a bowl until pale and creamy. Add the
eggs, one by one until incorporated. Slowly add in the passionfruit juice. Add
the dry and wet ingredients alternately.
Finish with the dry ingredients.
You
want the mixture to just combine, be careful not to over mix it. Pour the mix
into the prepared tin and bake in the oven for 40 – 50 minutes or until a
skewer inserted in the middle comes out clean. If your cake is getting too much
colour, cover with foil and continue to bake until done. Allow to cool before
icing.
To make the butter cream, beat the butter for 4-5 minutes on high
spead. Ad the sugar, vanilla and cream and beat on a low speed to bring it
together, then turn up and beat on high for another 2-3 minutes. Add the
passionfruit juice and beat again briefly to combine.
Ice the cake liberally. Top with the hulled passionfruits and serve.
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