adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Passionfruit, lemon and poppy seed cake
0 Likes
Prep Time:
80 minutes
Cook Time:
30 minutes
Total Time:
110 minutes
Lemon skyscraper dessert - impress your guests with a burst of flavor.
Ingredients:
  • 165g butter
  • 140g (2/3 cup) caster sugar
  • 4.40 gm vanilla extract
  • 4 eggs
  • 200g (1 1/3 cups) self-raising flour, sifted
  • 70g (1/2 cup) cornflour, sifted
  • 125ml (1/2 cup) milk
  • 40.00 ml poppy seeds
  • 20.00 ml lemon curd
  • Pulp from 2 passionfruit, sieved, seeds discarded
  • Pulp from 1 passionfruit, extra, to drizzle
  • 2 egg whites
  • 70g (1/3 cup) caster sugar
  • 250g butter, at room temperature, cut into 12 pieces
  • 165g (1/2 cup) lemon curd
Instructions:
  • Preheat the oven to 180C/160C fan forced. Grease and line two 17.5cm round cake pans.
  • Beat together the butter, sugar, and vanilla using electric beaters until pale and creamy. Then, add the eggs one at a time, beating well after each addition.
  • Alternate adding the flours and milk with a large metal spoon until just combined. Gently fold in the poppy seeds. Divide the batter between the pans, smooth the tops, and bake for 25-30 minutes until a skewer comes out clean. Cool the cakes on a wire rack.
  • To make the filling, whisk together egg whites and sugar in a heatproof bowl set over a saucepan of simmering water. Stir occasionally until the sugar dissolves completely. Once done, remove from heat and let it cool. Use electric beaters to whip the mixture for 2-3 minutes until soft peaks form. Gradually add butter, beating well after each addition until smooth. Then, mix in lemon curd and passionfruit pulp until the filling is smooth.
  • Using a serrated knife, trim the cake tops and cut each one in half horizontally. Place one cake base on a plate, spread with 1/3-1/2 cup of the filling. Repeat layering the cakes and filling, ending with a cake layer. Finally, spread the remaining filling over the top and sides of the cake.
  • In a heatproof bowl, mix together the lemon curd and pulp. Microwave on High for 1 minute or until bubbly. Stir until smooth. Let it cool. Drizzle over the cake and spoon extra pulp on top.

Similar Recipes