Take a basic vanilla cake recipe, add some passion curd to it and what do you get? A passion cake.
I've been tinkering a lot with curds in the kitchen and my go to way of using them is usually on pancakes, in tarts or vanilla ice cream. My son however, is keen on cake and he's the main reason I started using curds in cakes. I realised a great way to effortlessly add flavour to cakes is by using curds and so now, I'm hooked.
This passion cake is great for teatime and takes little to no effort to bake and frost.
250 grams butter
200 grams castor sugar
250 grams self raising flour
3 large eggs
1 tbs vanilla essence
2 tbs passion curd
For the frosting
250 grams marscapone cheese
1 tbs passion curd
Pre - heat your oven to 180°C (160°C for a fan assisted oven)
For the baking tin, grease it with a thin layer of butter and dust it with a mixture of flour and castor sugar and set aside.
In a bowl, whisk together the butter, castor sugar and vanilla until it forms a smooth pale yellow paste. Next add the eggs and whisk until they are incorporated (don't worry if its a bit lumpy)
Then add in the flour bit by bit until a heavy batter is formed. To this, add the passion curd and mix in well using a spatula. Pour the cake batter into the baking tin and place it into the oven on the middle shelf to bake for 45 minutes or until a toothpick inserted into the cake comes out clean.
As the cake cools, you can make the frosting.
Mix your marscapone cheese with a table spoon of passion curd. Once the cake has completely cooled, spread the marscapone over the cake and garnish with some passion fruit.