Passionfruit curd teacake

Pick your favourite curd for a delightful morning tea.

  • 2 hrs cooking
  • Serves 8
  • 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.


  • 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
  • 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


  • 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.


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

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