Recipe

Passionfruit curd teacake

Pick your favourite curd for a delightful morning tea.

  • 2 hrs cooking
  • Serves 8
  • Print
    Print
This fluffy teacake is beautifully moist from the homemade curd swirled through. Enjoy a big slice with a cuppa for morning or afternoon tea.

Ingredients

  • 125 grams butter, softened
  • 1 cup (220g) caster sugar
  • ½ teaspoon vanilla extract
  • 2 eggs
  • 2 cups self-raising flour
  • ½ cup (125ml) buttermilk
  • icing sugar, to serve
Curd
  • ½ cup (125ml) passionfruit pulp (see tip) OR lemon OR mandarin juice
  • 100 grams butter
  • ⅓ cup (75g) caster sugar
  • 2 eggs, beaten lightly
  • 2 egg yolks

Method

  • 1
    Preheat oven to 160°C/325°F. Grease and line a 20cm (8in) round cake pan.
  • 2
    2 To make curd, combine your choice of fruit pulp/juice, butter and sugar in a medium heatproof bowl over a saucepan of simmering water over low heat, taking care that the bowl does not touch water. Stir until butter and sugar are melted. Gradually whisk in combined eggs and yolks; continue whisking over medium heat for 10 minutes or until mixture thickens. Remove curd from heat and pour into a clean small glass bowl. Refrigerate until chilled completely.
  • 3
    Beat butter, sugar and vanilla with an electric mixer until
    pale and fluffy. Add 1 egg at a time, beating well after each addition. Fold in sifted flour and buttermilk, alternating between them, until just combined.
  • 4
    Spoon two-thirds of the batter into pan; spread to smooth top. Spoon over the curd, leaving a 1cm (½in) border around edge of cake batter. Carefully spoon over remaining batter and spread to cover curd completely; smooth top.
  • 5
    Bake for 1 hour 20 minutes or until a skewer inserted into
    the centre comes out clean (some curd may come out on skewer when testing). Serve warm cake dusted with icing sugar.

Notes

If using passionfruit, you will need 6 for this recipe.

More From Women's Weekly Food