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Tag Archives: sour cream

Passionfruit Cake with Passionfruit Butter

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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!

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Butter Cake

Ingredients

250 gms butter softened

1 tsp vanilla extract

1 1/4 cups caster sugar

3 eggs

2 1/4 cups self-raising flour

3/4 cup milk

50 gms white chocolate, melted

1 tbl sour cream

Method

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.

Icing

2-3 passionfruit, depending on the size and juiciness of the fruit

Enough icing sugar to make a stiff but spreadable icing

Method

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.

Passionfruit Butter

Ingredients

4 tbls sugar

2 tbls butter

Pulp from 3-4 passionfruit, depending on size and juiciness

2 egg yolks

Method

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.

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Baked Cheesecake with a Sour Cream Topping

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This is a baked cheese cake and was first made by one of Quirky’s siblings, a very good if somewhat infrequent cook. The recipe hails from the Sydney County Council in the 1960s.

This version comes from a handwritten recipe from a family cookbook. I have left the measurements in Imperial, as this rather adds to the charm of the recipe. They can be easily converted.

I would suggest using vanilla extract or vanilla paste, and would also recommend the use of a food processor.

Ingredients

Crumb Crust
I/2 lb plain sweet biscuits
1/2 level teaspoon nutmeg
1/2 level teaspoon cinnamon
3 oz butter

Cream Cheese Filling
1 lb cream cheese
2/3 cup sugar
1 teaspoon vanilla
1 tablespoon lemon juice
4 eggs

Topping
1 carton (1/2 pint) sour cream
1/2 teaspoon vanilla
1 dessertspoon lemon juice
1 level tablespoon sugar

Method

Crush biscuits very finely and add nutmeg and cinnamon. Melt butter in a saucepan, remove from heat and quickly stir in biscuit crumbs.

Press firmly into greased 8″ springform tin bringing mixture within 1/2 ‘ from the top of the tin.

Put cream cheese, sugar, vanilla and lemon juice in a bowl and beat well. Add eggs one at a time, beating after each addition.

Pour mixture into uncooked crumb crust and bake in a moderate oven at 180 degrees for 30 minutes. Remove from oven.

Beat together the topping ingredients and pour over hot cheesecake. Return to oven and bake for a further 10 minutes.

Cool, then store in refrigerator for at least 6 hours or overnight.

Decoration

Decorate with sugar frosted fresh fruit and chocolate leaves. I used cherries, strawberries and black grapes for this particular birthday cheesecake. To make the sugar frosted fruit, coat fruit in lightly beaten egg white then dip in caster sugar.

To make the chocolate leaves, dip camellia leaves in melted dark chocolate, leave to set in the fridge, then gently peel away the leaves leaving the chocolate imprint intact.

Serves 10 -12.

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