Our Petite Passionfruit Cakes go down a treat at afternoon tea time. They’re best eaten the day they’re made and we wish you luck making them last any longer!
Time: 30 minutes
- 90g butter
- 1/2 cup castor sugar
- 1 egg, plus 1 egg yolk
- pulp of 3 passionfruit
- 140g self-raising flour, sifted
- icing sugar
Preheat over to 180°C. In a bowl, cream butter and sugar until pale and smooth. Beat in the egg and extra yolk until fluffy, then stir in passionfruit pulp. Gradually add flour, then spoon mixture into miniature patty pans (available at specialty cookware shops) until about two-thirds full. Bake for 15 minutes or until golden at the edges. Sprinkle with icing sugar and serve.