AuthorLe-ThermiqueCategoryCakesDifficultyIntermediate Making the Passionfruit curd:
- Add the passionfruit pulp, butter and sugar in the mixing jar to combine until melted.
Settings: Timer: 5 Minutes / Speed: 2 / Temperature: 80°C
- Attach butterfly whisk
- Add eggs and yolks to whisk until mixture thickens.
Settings: Timer: 10 Minutes / Speed: 3 / Temperature: 80°C
- Remove curd from heat and pour into a clean small glass bowl. Refrigerate until completely chilled.
- Pre-heat oven to 180°C. Line an 8 inch round cake tin with baking paper.
- While waiting, wash the mixing jar and butterfly whisk. Add 1L water and 2 drops of detergents
Auto Setting : Use Tuya Apps - Simple Chef - CLEAN - RUN.
Manual setting : Timer: 5 Minutes / Speed: 4 / Temperature : 70°C
Making the cake :
- Add the butter into mixing jar to melt.
Settings: Timer: 3 Minutes / Speed: 2 / Temperature: 100°C
- Add the milk, lemon zest, salt, sugar and then eggs. Blend.
Settings: Timer: 1 Minutes / Speed: 5
- Add the flour and baking powder to mix.
Settings: Timer: 1 Minutes / Speed: 4
- Pour the cake batter into the prepared cake tin.
- Use a teaspoon to drop passionfruit curd over the top of the cake. Take a skewer and swirl the curd gently through the batter. Do not over combine.
- Bake in the pre-heated oven for approximately 50 minutes until golden and risen.
Settings: Timer: 50 Minutes / Temperature: 180°C
- Allow to cool and serve warm with a dusting of icing sugar and an extra serving of passionfruit curd and chantilly cream.
Notes
The passionfruit curd will stay moist when the cake is cooked so when you test with a skewer ensure you test in an area without curd.
Serving Size people
Servings 12
- Amount Per Serving
- Calories 344
- % Daily Value *
- Total Fat 18.1g28%
- Saturated Fat 10.6g53%
- Cholesterol 144mg48%
- Sodium 197mg9%
- Potassium 166mg5%
- Total Carbohydrate 42.4g15%
- Dietary Fiber 1.6g7%
- Sugars 26.3g
- Protein 5.4g11%
- Calcium 5%
- Iron 8%
- Vitamin D 100%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Making the Passionfruit curd:
- Add the passionfruit pulp, butter and sugar in the mixing jar to combine until melted.
Settings: Timer: 5 Minutes / Speed: 2 / Temperature: 80°C
- Attach butterfly whisk
- Add eggs and yolks to whisk until mixture thickens.
Settings: Timer: 10 Minutes / Speed: 3 / Temperature: 80°C
- Remove curd from heat and pour into a clean small glass bowl. Refrigerate until completely chilled.
- Pre-heat oven to 180°C. Line an 8 inch round cake tin with baking paper.
- While waiting, wash the mixing jar and butterfly whisk. Add 1L water and 2 drops of detergents
Auto Setting : Use Tuya Apps - Simple Chef - CLEAN - RUN.
Manual setting : Timer: 5 Minutes / Speed: 4 / Temperature : 70°C
Making the cake :
- Add the butter into mixing jar to melt.
Settings: Timer: 3 Minutes / Speed: 2 / Temperature: 100°C
- Add the milk, lemon zest, salt, sugar and then eggs. Blend.
Settings: Timer: 1 Minutes / Speed: 5
- Add the flour and baking powder to mix.
Settings: Timer: 1 Minutes / Speed: 4
- Pour the cake batter into the prepared cake tin.
- Use a teaspoon to drop passionfruit curd over the top of the cake. Take a skewer and swirl the curd gently through the batter. Do not over combine.
- Bake in the pre-heated oven for approximately 50 minutes until golden and risen.
Settings: Timer: 50 Minutes / Temperature: 180°C
- Allow to cool and serve warm with a dusting of icing sugar and an extra serving of passionfruit curd and chantilly cream.
Notes
The passionfruit curd will stay moist when the cake is cooked so when you test with a skewer ensure you test in an area without curd.