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Small gluten free passionfruit cakes topped with smooth lime curd icing, showing a light, fluffy crumb and fresh passionfruit seeds; a bright and zesty mini cake dessert.

Passionfruit Cakes with Lime Curd Icing

Small gluten free passionfruit cakes topped with smooth lime curd icing, showing a light, fluffy crumb and fresh passionfruit seeds; a bright and zesty mini cake dessert.
Prep Time 7 minutes
Cook Time 20 minutes

Ingredients

  • 60 g Butter
  • 100 g Gluten Free Plain Flour
  • 100 g Caster sugar
  • 1/2 tsp Baking powder
  • 1 Egg
  • 40 ml Milk
  • 1/2 tsp Vanilla extract
  • 1 Passionfruit pulp

Lime Curd Icing

  • 40 g Icing Sugar
  • 40 g Butter
  • Juice of 1 lime
  • 1 egg yolk

Instructions

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.

Lime Curd Icing

  • 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.

Notes

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