1 hr 20 mins
This is a recipe that I found on the 101 Cookbooks site. It uses Lilikoi Li Hing Mui curd by a company named Planted By the River. Check out their website for awesome (and affordable) exotic fruit curds from Hawai'i!
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Units: US | Metric
- 1 cup whole wheat pastry flour
- 1/2 cup unbleached all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon fine-grain sea salt
- 3/4 cup organic unsalted butter
- 1 1/2 cups granulated sugar
- 3 large organic eggs
- 1 teaspoon vanilla extract
- 3/4 cup lilikoi curds (or curd flavor of your preference, lemon, raspberry, etc)
- 1Preheat your oven to 350 degrees, and make sure one of your racks is on the middle level.
- 2Choose your cake pan(s) and butter (and flour) generously.
- 3Combine your dry ingredients: Sift the flour, baking powder, and salt into a small/medium-sized bowl and set aside.
- 4Combine 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.
- 5You want the butter to be smooth and creamy before you add any of the rest of the ingredients.
- 6Now add the sugar(s) and beat some more - another three minutes minimum.
- 7Scrape 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.
- 8Add 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).
- 9After the eggs are well incorporated stir in the vanilla extract.
- 10Combine wet and dry ingredients: Dump the dry ingredients into the mixing bowl and gently fold in the flour.
- 11You 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.
- 12Get ready to bake: Scoop half of the cake batter into the prepared cake pan.
- 13It is pretty thick, so you may need to spread it around a bit with the back of a spoon.
- 14Now take about 1/2 of your curd and cover the batter, staying clear of the sides of the pan if possible.
- 15Add 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.
- 16Plop 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).
- 17Drag 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.
- 18Bake for 50-60 minutes (depending on pan
- 19shape/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.
- 20Let 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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Nutritional Facts for Lilikoi Passionfruit Curd Cake
Serving Size: 1 (892 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 277.4
- Calories from Fat 119
- Total Fat 13.2 g
- Saturated Fat 7.8 g
- Cholesterol 84.3 mg
- Sodium 235.7 mg
- Total Carbohydrate 36.6 g
- Dietary Fiber 1.3 g
- Sugars 25.2 g
- Protein 4.3 g