Ingredients
• 120g softened butter
• 1/2 cup white sugar
• 1/4 cup brown sugar
• 1 tsp vanilla paste (or essences)
• 2 eggs
• 4 orchard gold passionfruit cubes
• 1/4 cup milk
• 1/4 cup plain yogurt
• 1/4 orchard gold passionfruit and lemon curd - see recipe below
• 2 cups gluten free self raising flour
• 1 cup almond flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 2 Tsp poppy seeds
Preheat the oven to 180 degrees and grease 6 large muffin tins. In a large bowl beat the butter, the sugars and the vanilla paste until fluffy. Add the eggs and beat well. In a separate bowl combined the passionfruit cubes, milk, yogurt and curd, mixing well, then add to the butter mixture. In another bowl sift in the flours, baking powder, baking soda, cinnamon and salt. Gently fold in the dry ingredients to the wet in two to three sections. Separate the mixture into 6 large muffins or into 12 for smaller cakes. Cook for 18-20 minutes (15 minutes for smaller muffins) or until golden brown.
Allow to cool before dusting with icing sugar and a dollop of orchard gold passionfruit curd.
Passionfruit and Lemon Curd
100g butter
3x lemon and zest
6x Orchard Gold Passionfruit cubes
3x whole eggs
2x egg yolks
1/2 cup sugar
Melt butter in a pot on low heat. In a seperate bowel whisk
together the eggs and put through a sieve to avoid stringy
bits. Add the rest of the ingredients to the eggs and whisk
well. Once butter is melted add the egg mixture and continue
to stir on a low heat until desired thickness.