Smooth and soft caramel with the flavours of sweet tart passionfruit and a hint of rosemary enrobed in a rich crisp chocolate casing. The flavours and textures meld perfectly in these passionfruit caramel chocolates. There’s even a video from a master chocolatier to show you exactly how to make them.
If you like the heady taste of passionfruit, you’ll love this passionfruit curd sponge cake. It’s not the simplest of cakes to make, especially if you make your own curd, but it’s worth the effort. Two passionfruit sponges are sandwiched together with a white chocolate passionfruit buttercream and topped with a little orange icing.
Passionfruit curd is something that has been niggling away at the back of my mind since I saw the post about it on Chocolate Teapot nearly three years ago. This reminded me of the recipe in Nigella’s How to be a Domestic Goddess, which I’d been meaning to make since I bought the book over a decade ago ago. You can perhaps see a pattern emerging here – fast is not my middle name! Although both of these recipes sounded good, I preferred a version without seeds as I wanted to use the curd in a cake. So, back in March, I finally got around to making what promised to be the best fruit curd ever. I based my version on a recipe I saw over at thepassionatecook.
This is how I did it:
- Cut 3 passionfruit in half and scooped out the flesh.
- Rubbed through a sieve to remove seeds trying to extract as much juice as possible.
- Placed juice in a bowl with 40g cardamom (caster) sugar and 1 duck egg.
- Whisked thoroughly.
- Placed bowl over a pan of simmering water and carried on whisking,
- Added 25g unsalted butter & continued to whisk for about twenty minutes until thick enough to coat the back of a wooden spoon.
- Poured into a jar.
This was indeed the best fruit curd ever, I loved the colour and I loved the taste. It was so delicious and there was so little of it, I thought it would be rather a waste to use it in a cake, so instead we had it on scones one day and on toast the next. However, when I found out that my first Clandestine Cake Club meeting had a fruit theme, my idea for a passionfruit curd cake began to re-form. So, it wasn’t long after making my first batch of passionfruit curd, that I then made my second.
Having finally located some passionfruit, I went a little overboard and bought quite a few. Then they all needed using up! So I was looking to bake something else after my success with the white chocolate and passionfruit cupcakes. I had brownies on the brain at the time, so brownies it had to be. After hunting around the net, I found this recipe at Scandilicious.
Having made these some time before Easter and having stupidly lost my notes, I can’t quite remember how I made them. I know I didn’t use the extra egg yolk as I can never bear to have just a single egg white hanging around – what do you do with only 1 egg white? I think I might also have used 3 passionfruit!!!
A light and delicious sponge flavoured with passionfruit. Forget the topping shown in the photos, the one in the recipe works beautifully. So next time you have a party, why not try these white chocolate and passionfruit cupcakes?