Tuesday, 2 September 2014

Passion fruit curd




My all time favourite cake has to be courgette cake with passion fruit curd and a cream cheese icing, chopped pistachios sprinkled on top.

I think it's a Nigella recipe but I was given it by a friend, who in turn had got it from their friend.

Passion fruit curd is sweet and sharp and goes extremely well with cake.  The only thing is there isn't much of it about.  You're not going to be able to toddle into your local Sainsburys….or even Waitrose….and be able to find it alongside the likes of lemon curd, strawberry conserves or honeys.  I've seen it in a few fancy farm shops and deli's but that's about it.  

So it makes a lot of sense to make it if you need it.

It's not cheap to make….passion fruit isn't exactly most peoples everyday fruit and with that comes a certain price tag….but it's really worth it.



RECIPE
10 passion fruit
2 large eggs + 2 yolks
140g sugar
100g unsalted butter

First you have the fun job of "juicing" the passion fruit.  I do it by sieving the pulp through a sieve into a bowl.  It takes a while to do, but keep going.  It doesn't look like you'll get much out of them but trust me…keep going and you'll be amazed at how much juice comes out.

Melt the butter on a gentle heat in a saucepan. 

In another bowl mix the egg and sugar together.

Add the sugar/egg mixture and the passion fruit juice to the melted butter and STIR as you pour.
The two things that are really important is that you don't get impatient and turn the heat up and that you don't stop stirring.  You need to be in it for the long game.  It'll take a while, and you'll be convinced that nothing is happening, that nothing will ever happen and that you're going to be stuck with a weird passion fruit egg mixture, but persevere.  If you turn the heat up then you'll be stuck with passion fruit flavoured scrambled eggs and if you don't wait long enough then it won't be firm enough and will cause many an argument if you have a baking partner.  It should coat the back of a wooden spoon when it's done.  (It'll still seem quite runny, but it will set as it cools.)

Eat with a spoon, and put whatever's left in the cake.

(If you purely want it for one cake then you can make half the quantity and you'll still have more than enough.)



I made the cake for two very good friends wedding and was horrified (and slightly proud) that it had all gone before I'd managed to get a slice at the afternoon tea.




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