Name: Mini passionfruit cakes
Cook time: 20 min
Total time: 20 min
Ingredients: 2 tablespoon passionfruit pulp; 60 gram butter, chopped; 1 teaspoon finely grated lemon rind; 1/4 cup (55g) caster sugar; 1 egg; 1/2 cup (75g) self-raising flour; 1/4 cup (60ml) buttermilk; 1/2 cup (80g) icing sugar; 1 teaspoon milk

Ingredients

2 tablespoon passionfruit pulp

60 gram butter, chopped

1 teaspoon finely grated lemon rind

1/4 cup (55g) caster sugar

1 egg

1/2 cup (75g) self-raising flour

1/4 cup (60ml) buttermilk

1/2 cup (80g) icing sugar

1 teaspoon milk

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease two x 12-hole mini muffin pans thoroughly.

2.Strain passionfruit pulp over a small bowl. Reserve seeds and juice separately.

3.Beat butter, rind and sugar in a small bowl with electric mixer until light and fluffy. Add egg, beating until just combined (mixture may curdle at this stage but will come together later).

4.Fold in flour, passionfruit juice and buttermilk. Spoon mixture into prepared holes; bake, uncovered, about 20 minutes. Stand cakes 5 minutes, then turn top-side up onto wire rack to cool.

5.Meanwhile, place icing sugar in small bowl. Add milk and passionfruit seeds; stir until combined.

6.Top each cake with 1 teaspoon of the icing.

You need two passionfruit for this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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