Butter Cake with Passionfruit Butter

Prep: 30 minutes, plus chilling time

Cook: 1 hour 15 minutes

Serves: 6-8

Difficulty:

Cuisine:

Saved:

Traditional moist butter cake topped with tangy passionfruit butter! This Australian classic makes a fantastic dessert for birthdays and occasions.

Credit: Whisk Media Group

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Butter Cake with Passionfruit Butter

Method:

Passionfruit Butter

Combine eggs, sugar, passionfruit and lemon juice in a heatproof bowl over a saucepan of gently simmering water. Cook, stirring, for 3 minutes or until sugar has dissolved
Gradually add the butter, one or two cubes at a time, whisking continuously
Cook, whisking, for a further 5 minutes or until mixture has thickened and coats the back of a spoon. Remove from heat. Cover the curd surface with plastic wrap to prevent it from forming a skin. Bring to room temperature, then refrigerate until cold

Butter Cake

Preheat oven to 180°C/160°C (fan-forced) and grease a 24cm x 13cm x 6.5cm (base measurements) loaf pan. Line base and sides with baking paper, extending paper 2cm above pan edges
Beat butter, sugar and vanilla in a large bowl with an electric mixer on medium speed until pale and creamy
Add eggs, one at a time, beating well after each addition. Mixture may look curdled at this stage
Add sifted flour and milk in two batches, folding until combined. Spoon into the prepared pan and smooth top
Cook 50-60 minutes or until lightly golden and a skewer inserted into the centre comes out clean. Remove from oven and stand in pan for 10 minutes. Transfer to a wire rack to cool completely
To serve, spread dollops of passionfruit curd over the top of butter cake. Slice and serve

Tips & Hints:

All ingredients for butter cake (including milk and eggs) must be at room temperature when making this cake
Butter cake will keep well wrapped in a sealed container for 3 days. Microwave slices for 10 seconds or until warm before serving
Passionfruit butter can be refrigerated in a sterilised jar or container for up to 2 weeks
Freeze passionfruit butter in an airtight container for up to 3 months. Defrost in the refrigerator overnight. Whisk until smooth