This is my latest tweaking on the passionfruit cake theme. I used the vanilla butter cake recipe from the post: https://thequirkandthecool.com/2013/06/21/vanilla-butter-cake-with-white-chocolate-and-hundreds-and-thousands/. On this occasion I omitted the hundreds and thousand of course!
I halved the white chocolate, adding 50 gms only, and added a generous tablespoon of sour cream.
Because of the high butter content, the butter/sugar mixture needs lots of creaming. The resulting cake texture, with so much butter and the white chocolate and sour cream, is incredibly moist!
I served the cake with a passionfruit icing, pasionfruit butter and cream. Very moorish!
250 gms butter softened
1 tsp vanilla extract
1 1/4 cups caster sugar
2 1/4 cups self-raising flour
3/4 cup milk
50 gms white chocolate, melted
1 tbl sour cream
Preheat oven to 180 degrees C or 160 degrees C fan-forced. Grease and line a 22 cm round cake tin.
Beat butter, extract and sugar in a food processor until light and fluffy. Beat in eggs one at a time. Stir in flour and milk in 2 batches. Stir in melted white chocolate and sour cream.
Spread mixture into the tin. Bake about 45-60 minutes, or until a skewer inserted into the centre of cake comes out clean. Stand in cake tin until cake is cool. Turn out onto wire rack.
2-3 passionfruit, depending on the size and juiciness of the fruit
Enough icing sugar to make a stiff but spreadable icing
Mix the passionfruit pulp with the icing sugar, adding more icing sugar as necessary to make a smooth paste.
Ice the top of the cake, letting a little of the icing drip down the sides of the cake.
4 tbls sugar
2 tbls butter
Pulp from 3-4 passionfruit, depending on size and juiciness
2 egg yolks
Place a heatproof bowl over a saucepan of water. Make sure the bottom of the bowl isn’t touching the water. Bring water to the boil over a medium heat.
Turn heat down to medium-low. Add butter and sugar to bowl and stir with a wooden spoon to melt and combine.
Mix together passionfruit pulp and eggs in a small mixing bowl. Add to butter/sugar mixture and stir continuously with a wooden spoon until mixture thickens and coats the back of the spoon. This should take about 10-12 minutes over a medium-low heat.
Once thickened, remove bowl from heat and allow butter to cool completely before storing in a sterilized airtight jar.
Refrigerate to store.