TIP! Passionfruit curd can be made up to two days ahead. Keep, covered in the fridge. Filled cakes can be made up to 2 hours before serving. Keep, covered, in a cool place. Refrigerate in hot weather.
Ingredients
Method
Line a 12-hole muffin pan (1/3-cup capacity) with paper cases.
Beat butter and sugar in small bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Transfer to a large bowl.
Stir in half the flour until combined. Stir in passionfruit pulp and yoghurt, then stir in remaining flour until combined. Divide evenly among paper cases.
Cook in a moderately slow oven (160C) for about 20 to 25 minutes, or until just firm when lightly touched in the centre. Remove. Stand in pan 10 minutes. Transfer to a wire rack to cool.
Meanwhile, to make passionfruit curd, melt butter in small saucepan. Remove from heat. Stir in sugar, passionfruit and eggs.
Return saucepan to a medium to low heat. Stir constantly for about 5 minutes or until mixture thickens. (Do not boil.) Transfer to a small heatproof bowl. Cover surface with plastic wrap. Cool for 5 minutes. Refrigerate for about 1 hour, or until cold.
Beat cream and essence in small bowl with an electric mixer until firm peaks form.
Using a small sharp knife, cut a circle from the top of each cake, about 1 ½cm deep. Cut circles in half to form wings.
Spoon curd then cream evenly into hollows in cakes. Position wings on top. Dust with sifted icing sugar.
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