Category Archives: Small Cakes

Passionfruit Cake

Passionfruit Cake

I have been up to my ears making cake, so much so that I have neglected my blog and have lots of reading to catch on from my favourite bloggers. So what do I do when I finally get a break and come up for breath? Yes you guessed it, make more cake!

I was seduced by this cake, there was something about it that just appealed to me, maybe it was it’s eye catching colours or the flavour of passionfruit, whatever it was I simply had to make this cake.

I first saw it, in Feast magazine, it was bright, pretty and cheerful looking – what was not to love? The outside was covered with a cream cheese frosting in an eye catching yellow ombre effect and the inside was all passionfruity goodness. I book marked the page and put it on my list of cakes to make.

So what’s to love about this cake?  Well the cake itself has a great texture and good flavour.

What’s not to love? For me I am not a huge fan of seeds in cakes and the passionfruit seeds had a potential trip to the dentist to fix a broken tooth all over them. The other thing I didn’t enjoy was the cream cheese frosting, there was just too much of it and even the sharpness of the extra passionfruit on top or the lemon juice I added to the frosting wasn’t enough to cut through.

If I was making this cake again I would change the frosting to either a lemon curd Italian buttercream or if you really want a passionfruit hit change the lemon curd to passionfruit curd.

On another subject, for anyone that is following the adventures of Hamish you will be pleased to know that he is doing well and due to make his first loaf of sour dough shortly…

Passionfruit Cake


Passionfruit Cake

Featured in October 2013 issue of Feast Magazine

  • 200gm unsalted butter, softened
  • 295gm caster sugar
  • 4 eggs
  • 240gm sour cream
  • pulp from 6 passionfruit
  • 350gm self raising flour.

Cream cheese frosting

  • 100gm unsalted butter
  • 320gm pure icing sugar, sifted
  • 3 x 250gm packets cream cheese, softened
  • Yellow food colouring (I use gel rather than liquid colour).


Preheat oven to 160°C. Spray 2 x 8″ cake pans with oil and line the base and sides with baking paper.

In the bowl of a stand mixer beat butter and sugar until pale and creamy.

Add eggs one at a time and beat well between additions.

Add sour cream and passionfruit pulp and mix until combined.

Remove bowl from mixer and fold through the flour with a spatula.

Divide mixture evenly between the two cake tins. Bake at 160°C for approx. 45minutes or until a skewer inserted in the centre of the cake comes out clean.

Remove from oven and allow to cool for 10 minutes. Remove from cake tins and allow to cool completely.

To make the frosting, beat the butter and icing sugar together until pale and creamy. Add cream cheese and beat until smooth and creamy.

To make the ombre effect on the icing take 1 third of the frosting and split it into two bowls. Colour one half a dark yellow colour and the second half a lighter shade of yellow. Set the remaining frosting aside for later use.

Spread the darkest shade in a line around the bottom side of the cake. Don’t worry about being neat or smooth.

Then spread the lighter shade in a line right above the first dark yellow line of frosting.

Spread the remaining frosting up the sides and on the top of the cake.

Take a straight edged metal scraper and line it up on the side of cake, pull the scraper around the cake smoothing the frosting as you work your way around the cake.

I wanted the cake to be a little rustic looking so I didn’t smooth the top of the cake. Spread passionfruit pulp over the top of cake.

Passionfruit Cake

White Chocolate and Lemon Curd Cupcakes

White Chocolate and Lemon Curd Cupcakes

Cupcakes are one of my “go to” recipes when I need to come up with a bit of baking in a hurry. Which is exactly the position I was in on Saturday. I was short on time with friends arriving for lunch imminently and here I was still painting trim and assembling furniture (oh how I love the Norse God of flat pack furniture “Ikea”).

The great thing about cupcakes is that they are quick and easy to make and, even better, they don’t take long to bake. For this recipe, I have used a standard vanilla cupcake and jazzed it up a bit with lemon curd and white chocolate.

My taste testers were mixed on their reactions to the amount of lemon curd used. Some loved it just as it was, while others wanted more lemon curd. I do have to say this is a personal preference, so it is up to you how big a hole you make in each cupcake to fill with lemon curd. I only made my holes about 2cm wide so it took two bites of cupcake to reach the curd.

I decorated my cup cakes with some very cute whimsical fairies that I found in my local “Spotlight” store. They were just too cute to pass up and, of course, the up side was that they very quickly added a bit of pizazz without too much time and effort.

White Chocolate & Lemon Curd Cupcakes


White Chocolate and Lemon Curd Cupcakes

Vanilla Cupcakes

Recipe for vanilla cupcake adapted from Planet Cake.

Makes 12 cupcakes (I find I actually get 14 out of this quantity).

  • 175gm unsalted butter
  • 160gm caster sugar
  • 1 teaspoon vanilla extract
  • zest from one lemon
  • 2 eggs
  • 160gm self raising flour
  • 100gm plain flour
  • 200ml milk
  • lemon curd (you can make your own, but I purchased a bottle for this recipe).

White Chocolate Icing

  • 240gm icing sugar, sifted
  • 1 teaspoon butter
  • 100gm white chocolate, melted
  • milk.


Preheat oven to 180°C. Line cupcake tins with paper cases.

In the bowl of a stand mixer, beat together butter, sugar, vanilla extract and lemon zest until light and creamy.

Add eggs one at a time beating well between additions.

In a separate bowl, sift together self raising and plain flour.

Fold a third of the flour into the butter mix and mix until just combined. Add a third of the milk and mix until just combined. Repeat twice.

Tip: I find the easiest way to fill cupcake cases quickly and cleanly is to put the mixture in a disposable piping bag, snip off the end and pipe mixture into cases.

Bake @ 180°C for 20-25 minutes or until a skewer comes out clean when testing the cupcake.

Cool for 5-10 minutes then place on a wire rack to cool completely.

Make the icing by placing the sifted icing sugar, butter and melted white chocolate in a bowl of a stand mixer and mix on a low speed. As mixture comes together into breadcrumb like consistency increase speed. Add milk, as required, to bring icing to a thick glossy consistency – the icing needs to be thick, but spreadable and not runny.


Once cupcakes are cold, use a sharp knife to hollow out a core in the middle of cupcake, but don’t cut right to the bottom (I cut out approx. a 2cm hole). Cut off the top of the core to use as a plug. Put some lemon curd in a small disposable piping bag and pipe into the whole leaving enough room to place the plug on top.

Spread icing on top of cupcake with a knife.

White Chocolate & Lemon Curd Cupcakes