Cakes:

Preheat oven to 180C and oil 2 round bottomed patty tin.

In a small saucepan heat butter until nut brown and foaming. Remove from heat and allow to cool slightly.

Meanwhile, in a bowl combine Gluten Free flour, sugar and baking powder and whisk to combine thoroughly.

In a separate bowl combine egg, milk, passionfruit and vanilla and whisk to combine.

Add the egg mix to the flour mix and stir to combine.

Then add the burnt butter and fold until incorporated.

Spoon into patty tin, filling no more than 1/2.

Place in the oven, and bake for 14 -18 minutes or until cooked and springy.

Remove from oven and allow to cool.

Curd:

In a sauce pan over medium low heat combine butter, icing sugar and lime juice. Stirring until the sugar is dissolved.

In a bowl lightly whisk the egg yolk. Combine a little of the butter syrup to temper the egg.

Add the tempered egg yolk into the saucepan, stirring constantly until thickened and glossy, 3-5 minutes.

Allow to cool slightly then pour over the little cakes at service.

Will keep for 1 week.