Passionfruit Lemon Mini Cakes
An Original Recipe by Lorraine Elliott
Preparation time: 25 minutes
Cooking time: 25 minutes
Makes 10 (depending on the size of your tins)
- 125g/4ozs. butter, softened
- 1/2 cup caster or superfine sugar
- 1 teaspoon vanilla extract
- 2 eggs, at room temperature
- 1 1/4 cup self raising cake flour*
- 1/4 cup passionfruit pulp
- 1/4 cup lemon juice
- 1/3 cup lemon curd
For icing
- 100g/3.5ozs. icing or powdered sugar
- Pulp from 1 passionfruit
To make self raising cake flour, replace 2 tablespoons of self raising flour with cornflour/fine cornstarch
Step 1 - Butter the base and sides of a friand tin and line the base with parchment squares. Preheat oven to 160C/320F. Cream the butter and sugar until pale and fluffy (around 3-4 minutes) then add vanilla and eggs, one at a time beating well between each addition. Fold in the flour, passionfruit pulp and lemon juice. Scoop into the friand tins. Bake for 25 minutes or until done.
Step 2 - Cool for 10 minutes then run a butter knife around the edge to loosen the cakes making sure the sides are loosened. Remove from the tins (I place a cooling rack on them and then flip the tin upside down). Cool completely.
Step 3 - Inject the lemon curd into the centre of the cakes. Then sift the icing sugar and mix with enough passionfruit pulp to form and icing that can drip over the cakes. Decorate with edible violets.