If you like passionfruit curd as much as I do you will love this cake. It is just soooo moist and sooo hard to stop at having just one piece! 🙂 This can be made too using my lemon curd! 🙂
ThermoFun – Passionfruit Curd Cake Recipe
Ingredients
- 100g raw sugar
- 230g self raising flour
- pinch salt
- 125g butter, cubed, softened
- 2 eggs
- 125g milk
- 300g ThermoFun Passionfruit Curd
- icing sugar (optional)
Instructions
- Preheat oven to 180°C. Grease a 22cm round cake tin.
- Place sugar into TM bowl and mill 3 sec / speed 9.
- Add flour, salt and butter and mix 20 sec / speed 6. Scrape down.
- Add eggs and milk and mix 10 sec / speed 5.
- Add 300g of passionfruit curd and mix 5 sec / speed 1 / Reverse. Or, gently fold through with spatula so that it is marbled through the batter.
- Spread mixture into tin and bake for 25-30 mins.
- Allow to cool in tin for 10 mins and then turn onto a wire rack.
- Sprinkle cake with icing sugar (optional).
Notes
I suggest that you double the passionfruit curd recipe and then you will have some available to be able to serve a dollop on each piece of cake.
Click Here for more great recipes in a number of e-cookbooks – containing recipes to suit everyone.
If you have enjoyed this recipe then please consider leaving a comment. It’s always refreshing to see comments from people that have tried a recipe and found it a success or tweaked it to suit.
I could swim in this Passionfruit curd, it’s divine! I’m so glad I made the double batch to allow for extra taste testing and also to serve a dollop with each slice of cake as per your recommendation. I can imagine it being lovely served as cupcakes too for a high tea, etc. Very nice indeed!
lol Tania – I just LOVE your term of “I could swim in it” – I couldn’t agree more!!! 🙂
Making the Passionfruit curd now and have doubled the receipe, do you need to extend the cooking time as well?
No Shelley leave the cooking time the same. 🙂
HI as above the passionfruit curd is AMAZING, so glad I took your advice and made a double batch.
Im about to make the cake, what size cake tin do you use?
Hi Karen, so pleased you love the curd! 🙂 My apologies for not including the size of tin on the recipe. I have now added it! (22cm round) Enjoy! 🙂
Since passionfruit aren’t readily available at the moment I am seriously contemplating using mango curd for this cake. Do you think there’d be a good flavour burst in that? And what about lemon curd?
Hi Beth, If my memory serves me right I’m sure I’ve made this with my lemon curd and it was great. I’m sure it would be delicious with mango too! 🙂 Let me know how it goes. 🙂
What a beautiful cake, this was, with many requests to make again. I followed your advice and doubled the curd, so I could serve it on the side with some cream. Decadence for sure.
This sounds so good, any idea how we could make it Diabetic friendly for my dear brother
I’ve made this a few times now, and it always gives me lots of favourable remarks , from people . The passionfruit curd on the side is a great addition.
Has anyone tried this with a gluten free flour (eg ALDI’s)? Did it work out well?
Love this cake. It’s been in the oven for 45 mins and still really moist inside. Is that normal?
Help please
Thanks
Hi Erin, Apologies I have just seen this now. How did your cake go? Unfortunately all ovens vary considerably.
Made this as cupcakes – served them at a morning tea and everyone loved them – thanks for your recipe
Thank you Noreen. Cupcakes are a great idea! Portion control! lol! 🙂