Passionfruit Mochi Butter Cake
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 1 hour
- 2 cups caster or superfine sugar
- 4 eggs, at room temperature
- 1 teaspoon vanilla
- 450g/1lb glutinous rice flour
- 2 teaspoons baking powder
- 500ml/17.6flozs. coconut cream
- 350ml/12.3ozs. milk
- 115g/1 stick butter, melted
Passionfruit icing
- 3 tablespoons passionfruit pulp
- 1 cup icing or powdered sugar, sifted
- 30g/1oz. butter
Note: the icing is best when the cake is served fresh rather than the next day. The cake does have to be heated up briefly the next day so the icing does melt. Store the cake in the fridge.
Step 1 - Line the base and sides of a 20x20 (8inch) pan and preheat oven to 180C/350F. Whisk the rice flour and baking powder together in a small bowl. Then in a large bowl whisk the sugar and eggs together for 1 minute. Add the vanilla and flour mixture then add the coconut milk and milk in 2-3 lots. Add melted butter and mix until smooth. Pour into the prepared tin and bake for 55-65 minutes or until set in the centre. Cool in the tin.
Step 2 - Make the icing. Place the passionfruit, icing sugar and butter in a microwave proof bowl and microwave on 50% power for 30 seconds. Whisk the icing together until smooth and then spread over the cake. Allow to set. Cut into squares. The cake should be kept in the fridge and then the cake warmed up (20 seconds in microwave will do).