Inspired by Chele's recipe for passionfruit & white chocolate muffins over at the Chocolate Teapot, I immediately wanted to use this great sounding combination of flavours. I was unable to do so for quite a while as I couldn't find any passionfruit. Chele gave me a good tip and bingo, I found some. Last weekend we went off to visit friends "down west" as we say in my part of Cornwall. Of course, I wanted to take cake and this was an ideal opportunity to make use of the recently acquired passionfruit. This is what I did:
- Melted 125g unsalted butter with 100g white chocolate (I used the very vanillary G&B).
- Mixed in 125g granulated vanilla sugar (I have a vanilla pod permanently sitting in a jar of granulated sugar, but this could be substituted with 1 tsp vanilla extract).
- Beat in 2 large eggs
- Sifted in 150g flour (100g wholemeal and 50g buckwheat), a meagre teaspoon of baking powder and 1/4 tsp bicarb of soda.
- Stirred in 2 large tbsp Greek yogurt (TOTAL 0% fat) and the pulp of 2.5 passionfruits.
- Creamed 60g unsalted butter with 75g sieved icing sugar until well incorporated.
- Stirred in 1 tbsp yogurt (TOTAL 0% fat) and pulp from remaining 1/2 passionfruit. It all came rather unstuck at this point as the mixture curdled and I wasn't able to rescue it.
The passionfruit sponge was a total success - well formed, light and delicious, but I was sadly let down by the curdling of the butter icing. It tasted lovely, but looked more like badly cooked scrambled eggs rather than icing! The flavour of the passionfruit came out in both, however, and these were a real joy to eat. Luckily I have very forgiving friends.