Save to your scrapbook
Passion Fruit Custard Cake
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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.
- Preparation time: 20 minutes
- Cooking time: 1 hour plus overnight chilling time
-
Total time:
1 hour 20 minutes plus overnight chilling
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
- 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.
- 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.
- 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.
- 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.
- 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
This recipe was first published in Mon Sep 01 01:00:00 BST 2003.
Average user rating