My blogging schedule has been a bit off since my laptop screen went kaput a few weeks ago, but it was sent off to the manufacturer and fixed within a week, and now I’m back on track again hopefully. I can’t believe how quick it was fixed. I knew it was just a wire that needed to be replaced, but I thought they’d be backed up with other jobs and they wouldn’t get to mine straight away, but it was collected by courier on Monday and returned to me on Thursday, so I’m very impressed.
I love that the cake looks like Pacman in this photo!
We held International Food Day #3 at work this week. I made Mars Bar Slice as my contribution. Once again the whole she-bang was a huge success. Do you remember at school when there was always one kid that sat out of activities or forgot about a special day and couldn’t participate? Our office is so lucky to have no-one like that. Maybe that’s just because we’re all adults, but I like to think we’ve got a pretty great environment at work and everyone wants to get involved in things like this. We aren’t a big, corporate company full of power-hungry ladder climbers, so everyone gets on really well and is so passionate about travel and our product. It’s such a great place to work, and I’m so lucky to be a part of it. I know a lot of people who hate their jobs, so I try my hardest not to take mine for granted.
As promised, today I’m bringing you a recipe that makes use of the delicious Passionfruit Curd I brought you last week – Passionfruit Curd Cake. This is the last recipe I bring you that was made while I was still in Australia. It also means that this is probably the last time I’ll have such great natural light in my photos. My sister’s place in Sydney had this perfect windowsill for photographing food, the light was amazing. Even in summer, when the days are longer and the sun is out, my flat here in London just never seems to get decent light, so I apologise for any future regress in my photos. It just goes to show how important natural light is for great photos. I’m seriously considering buying the light mentioned in this post on Pinch of Yum. Maybe one day.
This passionfruit curd cake is essentially a butter cake with passionfruit curd swirled in before it’s baked. It’s moist and super easy to whip up and the passionfruit curd gives it an added zing. I’m sure it would work great with lemon curd as well.
Passionfruit Curd Cake
Prep Time: 15 minutes
Cooking Time: 50 minutes
1½ cups plain flour
1½ tsp baking powder
¼ tsp salt
1 cup caster sugar
125g butter, melted
2 tbsp milk
1 tbsp lemon juice
1 cup passionfruit curd
- Preheat oven to 180ºC/350ºF/Gas Mark 4. Grease and line a deep (spring-form) 20-22cm round cake pan with baking paper.
- In a large bowl combine flour, baking powder, salt and caster sugar. In a separate medium bowl, combine butter, eggs, milk and lemon juice. Mix with a wooden spoon or an electric mixer until mixture is thick and fully combined.
- Pour into prepared pan, then dollop with passionfruit curd. Use a knife to gently swirl curd into cake batter until well mixed. Bake for approx. 50 minutes, until golden and a skewer inserted into the centre of the pan comes out clean of cake batter. There may be passionfruit curd that sticks to the skewer, but there shouldn’t be any cake batter. Serve topped with extra passionfruit curd.
Recipe from Cook Republic, rewritten.