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Passion Fruit Custard Cake

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Passion Fruit Custard Cake

Everyone will fall in love with this cake. It is light and moist, a perfect finale, and is best made the night before to allow the custard to set. This cake does sink slightly when it cools, so don't be alarmed! Dust with icing sugar just before serving.

  • Vegetarian
Preparation time:
20 minutes
Cooking time:
1 hour plus overnight chilling time
Total time:
1 hour 20 minutes plus overnight chilling 25 minutes
Serves:
 10

Ingredients

  • 4 x 4 packs or 12 large passion fruit
  • 500g tub Waitrose Fresh Custard
  • 250g unsalted butter, diced and softened
  • 250g caster sugar
  • 4 medium eggs
  • 250g plain flour
  • 2 tsp baking powder
  • 125ml milk
  • 4 tbsp demerara sugar
  • Icing sugar, to dust

Method

  1. Preheat the oven to 170°C, gas mark 3 and place a shelf in the middle of the oven. Butter a 20cm square cake tin and line the base with a square of baking parchment.
  2. Cut the passion fruits in half and scoop all the seeds and juice into a bowl. Discard the skins. Stir half the passion fruit into the custard and set aside. In a large bowl and using an electric handwhisk, cream the butter and sugar until smooth.
  3. Add the eggs, one at a time, along with 1 tablespoon of flour, beating for 3-4 minutes after each addition to aerate. Then sift in the remaining flour and baking powder. Pour in the milk and gently fold the mixture together, adding the remaining passion fruit until just combined. It will look slightly curdled at this stage.
  4. Pour half the mixture into the tin and make a shallow well in the centre with the back of a spoon. Pour the passion fruit custard into the centre and spread the remaining cake mixture over to cover. Sprinkle with demerara sugar and bake for 1 hour until golden - it will not be entirely set.
  5. Allow the cake to cool in the tin, then chill overnight or for at least 4-5 hours. Remove from the tin when completely cold and dust with icing sugar. Cut into squares and serve.

Cook's tips

If you don't have a square tin, use a 30cm round cake tin instead.

Comments and images

Average user rating 4 stars out of 5

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jillywilly26

jillywilly26 21 September 2010 22:53

The recipe sounded amazing and I was so excited to make it but unfortunately it didn't live upto my expectations. The cake was too wet to actually cook so unfortunately the top was not far from burning while the inside was still raw and wet. I followed the instructions on chilling overnight but it just didn't work. Unfortunately I spent a long time making and waiting for this cake and was so disappointed.

cooknotchef

cooknotchef 03 August 2009 14:14

This is a lovely cake, wonderfully moist and not too sweet. I forgot to put a baking sheet in so it didn't rise quite as much as it could have but it was still lovely and light, just a bit more squidgy at the bottom. I didn't use as many passionfruit as it calls for and next time I think I will make sure I use the full amount, plus I might do a lime and passionfruit syrup to drizzle on top for a bit of zing. Very yummy tho!.

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4 stars out of 5

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This recipe was first published on Waitrose.com in September 2003