A few of my favourite flavours
Wow, last week was just one those crazy weeks. I ate so much good food it wasn’t funny, both home cooked and out and about (fyi if anyone’s still wondering if Jamie’s Italian is worth the line up, I say yes! I finally got there and I wasn’t disappointed).
The best bit was definitely my bestie’s birthday dessert party though, so much sugar was consumed I’m surprised we didn’t all end up in a diabetic coma! There was every flavour of macarons under the sun, an enormous carrot cake, red velvet cupcakes, an apple and berry shortcake (one of my creations that needs a wee bit more work before it makes an appearance here), chocolate covered strawberries and these little guys – coconut cakes with passionfruit curd and italian meringue.
I came across this recipe or at least a version of it in Gourmet Traveller’s 2010 Annual Cookbook and fell completely and utterly in love. The original is all about lime and whilst I do love lime, I like my coconut and passionfruit combination better! Given passionfruit vines are about to go nuts all across Australia, it also seems like a really good time to share.
Coconut cakes with passionfruit curd and italian meringue (makes about 18 cupcakes)
- 250 gm caster sugar
- 190 gm softened butter
- 3 eggs
- 220 gm plain flour, sifted
- 60 gm desiccated coconut
- 50 gm almond meal
- 1 tsp baking powder
- 185 ml milk
- 40 gm passionfruit juice
- 2 egg yolks
- 60 gm caster sugar
- 60 ml passionfruit juice
- 40 gm butter
- 165 gm caster sugar
- 60 ml water
- 2 egg whites
- Preheat the oven to 170 degrees celsius and grease two medium sized 12 hole muffin tins.
- To make the curd, whisk the sugar, egg yolks and passionfruit juice together until well combined. Transfer to a small saucepan and add the butter. Heat over medium heat until the butter is melted and the curd has thickened (it should coat the back of a spoon). Strain and store in an air tight container in the fridge until ready to use.
- To make the cakes, cream the butter and sugar together until light and airy. Add the eggs, one at a time and mix well between each addition. Stir in the flour, baking powder, coconut and almond meal. Add the milk and passionfruit juice and mix until smooth. Spoon into the muffin tins (each should be about 2/3 full) and bake for 15-18 minutes until golden. Allow to cool slightly. Using a tea spoon, scoop out the centres of the cake and fill with the cooled passionfruit curd.
- To make the italian meringue, combine the caster sugar and water in a saucepan over medium-high heat until it starts to boil (I recommend watching this step closely!). Set aside. In a clean bowl, whisk the egg whites until soft peaks form. Slowly add the sugar syrup and continue to whisk on high until the eggs whites are thick and glossy. Cool slightly before transferring to a piping bag (or use a zip lock bag and cut off the tip). Pipe the meringue onto each of the cakes. Using a kitchen blow torch, lightly brown the meringue.
- Dust with icing sugar before serving. The cakes will keep for about 3 days in an air tight container.