1 x 370 gram jar passionfruit curd, such as Barkers
¾ cup thick plain yoghurt
¾ cup sour cream
icing sugar for dusting
mint leaves to garnish
½ cup caster sugar
¾ cup vegetable oil
½ cup Riesling or other sweet wine
1/3 cup plain yoghurt
finely grated zest of 2 limes
1½ cups plain flour
2 teaspoons baking powder
Preheat the oven to 180˚C. Grease and line the bases of 12 x 100 ml capacity cake tins with baking paper and place on a baking tray. I used a canola oil spray for this.
Cakes: Beat the sugar and eggs until pale and creamy. Add the oil, wine, yoghurt and lime zest and beat to just combine. Sift over the flour and baking powder and gently mix through until the mixture is smooth. Divide between the tins and put a teaspoon of passionfruit curd on the top of each cake. Don’t press it into the batter as it will sink into the centre while baking.
Bake for 15 minutes until lightly golden and just starting to pull away from the sides of the tins. Don’t overcook or the cakes will be dry. Cool for 15 minutes then remove from the tins and place on a wire rack to cool completely.
To serve: Arrange the cakes on a tray and dust with icing sugar. Mix the yoghurt and sour cream in a bowl and place a spoonful on top of each cake. Top with a spoonful of the remaining passionfruit curd and garnish with a tiny mint leaf if desired. Makes 12 cakes
These cakes were baked in oval friand tins but you can use any shape tin of 100ml capacity.
Due to the oil used in the batter these cakes will keep moist for 3-4 days in an airtight container.
If you need to transport the cakes, pack the yoghurt/sour cream mixture and the passionfruit curd separately and garnish the cakes when required. Keep the yoghurt chilled.