PASSIONFRUIT CAKE

Long time cafe and cakery, Catroux, in the heart of Westmere, Auckland, have given insight into their delicious Passionfruit Cake just in time for Mother’s Day. Catroux was founded by Adele Jenner in 2011 and has since become a popular name in Auckland Hospitality, offering catering, beautifully crafted cakes and an onsite Cafe.

Cake Ingredients

1c castor sugar
½ c “real” unsweetened passionfruit pulp
2 large eggs
1 c canola oil
½ t salt
220g plain natural yoghurt
¼ c water
¼ c lemon juice
2c self raising flour

Cake Method

1. Preheat oven to 180 degrees Celsius.
2. In a large bowl, gather all ingredients excluding flour, and whisk until fully combined.
3. Sieve the flour and lightly fold in until smooth.
4. Line cake tin and pour mixture into tin and cover the top with foil, bake for 1 hour.
5. Remove tin foil for the last 5 minutes, or until a skewer comes out clean.
6. Remove cake from tin and cool on rack.
7. Refrigerate for 15 minutes prior to icing.

Passionfruit Curd Ingredients

4 yolks
2 whole eggs
¾ c castor sugar
Juice of 1 lemon
½ c “real” unsweetened passionfruit pulp
125g butter unsalted, diced

Passionfruit Curd Method

1. Whisk together all ingredients, excluding the butter – leave this to the side.
2. Place mixture into a saucepan and stir with a wooden spoon over a low heat until the mixture has thickened, this will take around 5 minutes.
3. Once thickened, immediately add your butter, remove from heat and stir until smooth.
4. Strain to remove the passion fruit seeds.
5. Leave to the side to cool.

Buttercream Ingredients

240g icing sugar, sifted
125g butter, room temperature
40g Whittakers caramelised white chocolate
1T milk

Buttercream Method

1. Begin by melting your chocolate – create a bain marie by putting a metal bowl on top of a pot with boiling water on your element. With a spatula stir to loosen until just melted, then put aside.
2. At the same time whisk your butter until light and fluffy with an electric beater.
3. Add your icing sugar and milk, whisk on high until light and fluffy.
4. Add 1 spoonful of buttercream to your white chocolate and mix into loosen the chocolate.
5. Then add the chocolate mix to the buttercream and work quickly to combine.
6. Ice your cake!

Cake Assembly

Optional to use meringues or macaroons
Freeze dried boysenberries
Edible flowers

1. Cut your cake through the middle, evenly.
2. Put your buttercream in a piping bag, cut the end off 1.5cm and pipe around the inside layer, slightly inside the rim of your cake.
3. Fill with your passionfruit curd.
4. Place the top of your cake on, then pipe around the rim of your cake with your buttercream and fill in the centre with the buttercream.
5. Spread nice and evenly.
6. To garnish we use meringues broken up, freeze dried boysenberries and edible flowers.