Lilikoi Passionfruit Curd Cake Recipe

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Lilikoi Passionfruit Curd Cake
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Ingredients
9
Count
Nutrition
269
Calories
Total time
80
Minutes
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Ingredients:

Directions:

  1. Preheat your oven to 350 degrees, and make sure one of your racks is on the middle level.
  2. Choose your cake pan(s) and butter (and flour) generously.
  3. Combine your dry ingredients: Sift the flour, baking powder, and salt into a small/medium-sized bowl and set aside.
  4. Combine your wet ingredients: In a separate medium-sized bowl (or mixer) beat the butter with the whisk or paddle attachment for about three solid minutes.
  5. You want the butter to be smooth and creamy before you add any of the rest of the ingredients.
  6. Now add the sugar(s) and beat some more - another three minutes minimum.
  7. Scrape down the sides of the mixing bowl once or twice during the process so you end up with a nice, even, creamy butter/ sugar blend.
  8. Add the eggs one at a time: After you add each egg, mix until the egg is fully incorporated and the batter is smooth and creamy - scrape down the sides of the bowl now and then along the way. (If you don't beat well enough at this stage you'll end up with little butter/sugar flecks throughout your batter in the end).
  9. After the eggs are well incorporated stir in the vanilla extract.
  10. Combine wet and dry ingredients: Dump the dry ingredients into the mixing bowl and gently fold in the flour.
  11. You don't want to over mix the batter at this point, so continue to fold the flour in until the last of the flour just barely disappears.
  12. Get ready to bake: Scoop half of the cake batter into the prepared cake pan.
  13. It is pretty thick, so you may need to spread it around a bit with the back of a spoon.
  14. Now take about 1/2 of your curd and cover the batter, staying clear of the sides of the pan if possible.
  15. Add the rest of the cake batter and smooth out the top until it is level if you need to. Now you are going to finish off the top of the cake with some curd swirls.
  16. Plop big spoonfuls of the remaining lilikoi curd and plop them on top of the cake (again staying clear of the sides of the pan if possible).
  17. Drag a butter knife through the curd in a loop-de-loop motion so the cake batter swirls with the curd and you get a marble effect.
  18. Bake for 50-60 minutes (depending on pan
  19. Shape/size), or until the cake bounces back a bit when you push the top of it with your finger - it will be very moist (see picture), so don't overcook - trust your eyes, nose, and instinct.
  20. Let cool and serve at room temperature dusted with a bit of powdered sugar (I bet ginger-kissed, loosely whipped cream would also go well with this).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 268.87 Kcal (1126 kJ)
Calories from fat 115.15 Kcal
% Daily Value*
Total Fat 12.79g 20%
Cholesterol 77mg 26%
Sodium 22.61mg 1%
Potassium 94.09mg 2%
Total Carbs 36.77g 12%
Sugars 28.59g 114%
Dietary Fiber 0.76g 3%
Protein 2.89g 6%
Vitamin C 6.2mg 10%
Vitamin A 0.1mg 5%
Iron 0.8mg 4%
Calcium 40.1mg 4%
Amount Per 100 g
Calories 290.41 Kcal (1216 kJ)
Calories from fat 124.37 Kcal
% Daily Value*
Total Fat 13.82g 20%
Cholesterol 83.17mg 26%
Sodium 24.42mg 1%
Potassium 101.63mg 2%
Total Carbs 39.71g 12%
Sugars 30.88g 114%
Dietary Fiber 0.82g 3%
Protein 3.12g 6%
Vitamin C 6.7mg 10%
Vitamin A 0.2mg 5%
Iron 0.8mg 4%
Calcium 43.4mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.3
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

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