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Make Passionfruit curd
Combine ingredients in a small heaproof bowl, place over a small saucepan of simmering water, stir constantly until mixture thickens slightly and coats the back of a spoon. Remove from heat.
Cover tightly, refrigerate curd until cold.
Preheat oven to 180c/160c fan-forced. Line 6 hole texas or 12 hole standard muffin pan with paper cases.
Beat butter, sugar, eggs and flour in a small bowl with electric mixer on low speed until ingredients are just combined. Increase speed to medium, beat until mixture is changed to a paler colour. Stir in passionfruit pulp.
Divide mixture among cases, smooth surface.
Bake large cakes about 25 mins, small cakes about 20 mins. Turn cakes onto wire rack to cool. Dissolve jelly in the water. Refrigerate about 30 mins or until set to the consistency of unbeaten egg white. Remove cases from cakes. Roll cakes in jelly, coating all over. Roll in coconut, place on a wire rack over tray. Refrigerate for 30 mins.
Cut cakes in half, fill with curd and cream.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (188g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 319 | ||
Calories from Fat: 184 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.4g | 27 % | |
Saturated Fat 12g | 60 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 216.7mg | 67 % | |
Sodium 377.4mg | 13 % | |
Potassium 148.3mg | 4 % | |
Total Carbohydrate 27.1g | 8 % | |
Dietary Fiber 2.1g | 9 % | |
Sugars, other 25g | ||
Protein 7.8g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 319
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