I like fruit, but I have to admit – fruit and cake are not always my favourite. Banana loaf is kind of a no from me and a victoria sponge with strawberry jam is just kind of boring. Please, no judgement! So when I include fruit in a cake, it needs to be done in a big way and be some bold, fruity flavours. And these guys are no exception and a perfect example of what I love.
Passion fruit, I would say, is my favourite fruit. Sure, lemon and lime are the ultimate, but you can’t quite eat them in the same way. I was thinking of how to introduce passion fruit into a cake and the most obvious was through curd. But then I saw a passionfruit jelly recipe and the idea for this cake kind of snowballed.
There’s several elements, but all quite simple and the finished look and taste is so very worth it, I promise.
Yields: 12 cupcakes.
280g plain flour
300g golden caster sugar
170g butter, softened and unsalted
3 tsp baking powder
2 tbsp cocoa powder
1 tsp salt
CHOCOLATE AND LIME BUTTERCREAM
250g butter, softened and unsalted
500g icing sugar
2 tbsp cocoa powder
Juice from 1 lime
9 passion fruit
2 egg yolks
WHITE CHOCOLATE SAUCE
100g white chocolate
25g brown sugar
2 tbsp butter
350ml tropical fruit juice
150ml coconut water
4 gelatine sheets
Preheat the oven to 170 degrees and line a cupcake tin with 12 cupcake cases.
First things first, let’s get the stuff that needs to set or cool out of the way. The Jelly. Cut the 6 passion fruit in half as evenly as possible – these will be the shells the jellies will set in, so try and be neat about it. Through a sieve, push the pulp into a measuring jug. Keep half the seeds that are left behind set aside. Top the passionfruit juice up with tropical juice, so you end up with approximately 400ml of juice in the jug.
Cover the gelatine sheets with cold water and leave for 5 minutes. Meanwhile, heat up the coconut water in a pan until it just begins to simmer. Remove from the heat, squeeze the water from the gelatine leaves and place in the coconut water. Stir until they melt and leave to cool for 5 minutes. Once cooled, pour the gelatine mixture into the fruit juice mixture and stir to incorporate fully. Pour the mixture evenly into the passion fruit halves and set in the fridge.
Now, the passionfruit curd. Beat together the eggs, egg yolks and sugar. Melt the butter in a pan on a medium heat. Push the passion fruit pulp through a sieve so you’re left with just the juice. Once the butter is melted, pour in the passion fruit juice and the egg/sugar mixture and beat together over the heat until it thickens – about 5 minutes.
For the most simple white chocolate sauce ion the world, break the chocolate into pieces and place in a microwave safe bowl along with the cream, butter and sugar. Microwave for 30 seconds and then stir. Microwave for a further 30 seconds and stir again until all the chocolate has melted. Add some egg yolk coloured gel colouring and stir to combine and leave to cool.
Now: the cakes. Beat the butter and sugar together in your stand mixer until fluffy and pale. Sieve the flour, baking powder, cocoa powder and salt into a bowl. Add the eggs into the stand mixer, one by one, beating in-between each addition. Next, add a third of the flour mixture, followed by half the buttermilk. Repeat the process, ending with the flour.
Using an ice cream scoop, spoon the mixture into the cupcake cases, approx 3/4 full. Bake for 23 minutes.
For the buttercream, beat the butter for 5 minutes until pale and fluffy. Add half the icing sugar and beat for a further 2 minutes. Add the second half, and beat again. Add the cocoa powder and lime juice and beat for 30 seconds to combine everything together. Decant into a piping bag fit with a 1M Star nozzle.
Now it’s the assembly. Core the baked and cooled cupcakes. Fill with the passion fruit curd. Pipe a low swirl of the buttercream on top. Drizzle on some of the chocolate sauce and place the passion fruit jelly atop. Done!