Passionfruit Curd Cake

This is my take on the Pink Grapefruit Cake with Curd and Candied Grapefruit from recipe book Eivissa - inspired by a jar of locally made Passionfruit Martini Curd that I had in my kitchen from The Yorkshire Preserves Co. (based in my hometown of Sheffield). The original recipe using pink grapefruits is a lovely, unusual cake, but it is more involved - making candied pink grapefruit slices and the curd itself is satisfying but time-consuming. I ordered a set of three preserves called “The Cocktail Collection” which are designed to do what it says on the tin - but you can also use them as a preserve - genius! I also added more passionfruit pulp from 6 fruits for a double whammy of this tropical fruit.

Ingredients

You will need a 23cm (9in) round springform cake tin.

6 x whole passionfruits - cut in half and pulp removed and saved

200g (7oz) unslated butter, softened, plus extra for greasing

225g (8oz) self-raising flour. sifted, plus extra for dusting

225g (8oz) caster sugar

4 eggs at room temperature

50g (2oz) plain Greek yohhurt

1 x jar of Passionfruit Martini Curd (or make your own!)

For the frosting:

1 cup Icing sugar

Some of the passionfruit

milk if needed

Method:

Preheat the oven to 180 C (350 F) gas mark 4.

Grease base and sides of cake tin - then line with parchment.

Cream together the butter and sugar in a bowl using a standing mixer or by hand until light in colour, fluffy and a slightly grainy texture.

Add the eggs, one at a time, beating well after every addition.

Fold in the flour and yoghurt in three stages - take care not to knock out too much air.

The batter should slide easily off the spoon - if it doesn’t add a bit more yoghurt.

Pour into the prepared tin and smooth over the top with a spatular.

Bake for 4-50 minutes until golden brown and springy to the touch.

Once cooked, allow to cool for 15 mins in the tin and then transfer to a wire rack to cool completely.

When cool, cut in two equal slices.

For the filling and frosting:

Take one jar of Passionfruit Martini Curd or 220 grams of homemade curd and mix with half the pulp from the passion fruits - spread evenly on the inside of one of the halves of the cake and place the second half on top.

For the frosting, mix one cup of icing sugar with half the passionfruit pulp. This should be nice and thick - if it is runny add more icing sugar, if it is too thick, add a drop of milk until you can spoon it on the top of the cake and it doesn’t run off too fast (there should be a few drips down the side but it shouldn’t all run off).