This week sees the return of Summer, its last hoorah perhaps? I’m embracing it anyway with these passionfruit butterfly cakes – a tropical twist on the baking classic. The moist, coconut flecked sponge is drizzled with the passionfruit juice, filled with fruity, sweet cream and topped with more fruit. Deliciously moreish but surprisingly simple. Appropriately, this recipe is via original GBBO winner Edd Kimber, as the show returns to our screens this week. Can’t wait! To make the passionfruit butterfly cakes, you will need:
200g caster sugar
200g self-raising flour
3 large eggs
50g desiccated coconut
Juice from 4 passionfruits
200g Elmlea double cream
25g icing sugar
Juice and seeds from 2 passionfruits.
Preheat the oven to 180C (160C Fan). Measure all the cake ingredients (except the passion fruit) into a large bowl and mix, either by hand or in a stand mixer, gently until smooth and evenly combined.
Divide the batter between 12 bun cases set into a bun tin and bake for about 25 minutes or until golden brown and a skewer inserted into the sponges comes out clean.
Allow the cakes to cool completely.
Use a small, sharp knife to cut out the centre of each cake, then cut these pieces in half to make butterfly wings. Brush the cakes with the juice from the passion fruits, allowing it to soak into the sponge.
Whisk the cream and icing sugar together until soft peaks, then add the passion fruit (reserving a little for decoration) and fold to combine. Spoon into the cakes and decorate with the butterfly wings.
Dust with icing sugar and more passionfruit and serve.
What are you baking this weekend?
Recipe via Edd Kimber.
You can see more of my passionfruit recipes here.