Creamy Passion Fruit Cakes

Preparation

Step 1: Prepare the passion fruit purée

Cut the passion fruits in half and scoop out the pulp and seeds using a small spoon. Pour into a fine-mesh sieve set over a bowl and press with the back of a spoon to extract the juice. You should get about 10 cl of concentrated juice. Reserve a few fresh seeds for decoration.

This fragrant pulp is the heart of the recipe: it brings both the tangy acidity and the floral aromas typical of passion fruit. Keep the seeds for crunch.

Step 2: Make the batter

Preheat the oven to 180°C. Melt the unsalted butter in a saucepan over very low heat, then let it cool slightly. In a large bowl, whisk the eggs with the caster sugar until pale and frothy.

Add the melted butter, passion fruit juice and lime juice. Mix gently. Fold in the sifted flour and baking powder, stirring just enough to obtain a smooth and homogeneous batter — do not overwork the batter to keep the cakes airy.

Step 3: Fill the moulds

Place paper liners in the muffin tin. Pour the batter using a spoon or a piping bag, filling each cup only three-quarters full — the batter will rise during baking. This margin is essential for nicely domed cakes without overflowing.

Lightly tap the tin on the work surface to release air bubbles and distribute the batter evenly.

Step 4: Bake the cakes

Bake the small cakes for 16 to 18 minutes at 180°C. They should be golden on top and slightly springy to the touch. To check doneness, insert a knife blade into the center — it should come out clean or with a few moist crumbs, sign of a melting center.

If you overbake them, the creamy center will disappear. Better to take them out when still slightly soft in the center.

Step 5: Make the passion fruit glaze

While the cakes cool, prepare the glaze. In a small bowl, mix the icing sugar with 2 to 3 teaspoons of reserved passion fruit juice. Whisk until thick and shiny. The glaze should coat the back of a spoon without running too quickly.

Drizzle each still-warm cake with a spoonful of glaze, then let it set at room temperature.

Step 6: Serve

Arrange the small cakes on a serving platter and top each cake with a few fresh passion fruit seeds for a pop of color and crunch. Serve at room temperature with an exotic tea or a light coffee.

These cakes keep for 2 to 3 days in an airtight container away from heat. The glaze forms a thin crust that protects the cake’s tenderness.