Buttermilk Mini Cakes with Passionfruit and Lime Frosting

I’ve finally risen from the dead after three weeks without posting anything on here, but it still feels as though there are cobwebs in the cracks and I cannot wait to get this “thesis”/”dissertation”/ life engulfing piece of shit out of the way so I can return to baking. Even if its just a crappy packet mix I’ll take it ! 

In aid of my non-existence recently, I thought I’d pull out some photographs that were hiding in my computer. In March I doused mini cakes in passionfruit and lime curd, the results basically confirmed why the mini cake trend has basically gone Pinterest viral. 

The recipe for the cakes is from my lovely boss at Fair Cake, she wrote a whole post about it here, it’s worth having a look at because a) her cake decorating skills are mental and b) the mini cakes sponges are laden with buttermilk. 

I used a simple crusting buttercream to sandwich the cakes together as well, this sorta frosting kinda gets more gross as I get older, which is a shame really, because sometimes it can create the perfect finish. 

I promise to come out of my cocoon soon! 

Love Em xx

Recipes

Buttermilk Cake Recipe 

Passionfruit and Lime Curd Recipe

Frosting

Mix 500 grams icing sugar with 250 grams softened unsalted butter, plus five tablespoons of curd. 

Methods

Bake the cakes in a rectangular baking sheet, cool and chill in the fridge overnight and then use your largest cookie cutter to cut the rounds. Layer with dollops of frosting, followed by more curd. 

Passionfruit and Lime Curd

Life is a bit hectic at the moment, which might explain the silence around here this week. We’re in the middle of moving to a new flat. I think you might agree that this is can be the most stressful few weeks in life. Moving an oven, beds, sofas, boxes upon boxes of kitchen utensils (I’m that kitchen equipment hoarder person) and other unbearably heavy objects through the most unrealistic spaces is on the horizon and it’s going to hurt.

I hope you’ll be patient and the next time I post I promise it won’t be a condiment. Saying that, this stuff disintegrates on the tongue and has the silkiest feel, shortly followed by the strongest kick of citrus I’ve ever experienced. It thickens up pretty quick, and you wont want to browse through your phone whilst you whisk away because you might just be mesmerised by the most beautiful shades of yellow melding together in the pan.

Passionfruit and Lime Curd

Ingredients

• 3 passionfruits
• 3 large eggs
• 75g caster sugar
• Juice of 4 limes, zest of 1
• 75g unsalted butter

Method

1. Place the seeded pulp of the passionfruits into a food processor. Pulse 3 times to loosen the seeds from the pulp and then pass through a sieve into a small bowl, set the seeds aside for later. 
2. Add the eggs, sugar and juice of 4 limes to a small bowl and mix to combine. Melt the butter in a saucepan over low heat. Add the passionfruit pulp and egg mixture to the saucepan, then whisk continuously until thickened - around 2 minutes. As soon as the mixture thickens, continue whisking whilst it bubbles away for 1 minute. Take the curd off the heat and stir through the lime zest. 
3. Let cool for 5 minutes and then add the passionfruit seeds, you can leave this step out if you don't like the seeds. If the mixture is lumpy pass it through a sieve. Pour into a sterilised jar, let cool and refrigerate until set. Lasts for 5 days.

Love Em xx