I love to make my cakes and desserts in advance when I have company coming. Takes away some of the stress from me and makes the night alot more relaxed….. something my partner is always thankful for. These are delightful and they always make the most of the limes and passionfruit from my summer garden. I love growing my own ingredients !!
1/3 cup ground almonds
2 tablespoons plain flour
100gm icing sugar (powdered sugar)
1 t-spoon Lime zest (finely grated)
1 passionfruit (pulp only)
120gm butter melted
2 tablespoons lime juice
Pre-heat the oven to 170C. Into a bowl add the ground almonds, flour, half the icing sugar, lime rind, passionfruit pulp and half the butter. Gently combine.
Separate the egg whites and discard one egg yolk and place the other to one side. Whisk the white in a dry clean bowl.
Whisk until soft peaks form and place to one side.
Gently fold in the egg whites in 3 lots, allowing the mixture to combine.
Do not over mix the batter, stop when the egg whites are incorporated.
Lightly spray the small bite sized cake pans and divide the mixture between them.
Place them into the oven and bake for 10-15 minutes
While the cakes are baking, place the lime juice, remaining butter and icing sugar into a small pan over a low heat.
Bring to a gentle simmer. Stir and allow all the sugar to dissolve.
Remove from the heat and allow to cool slightly before whisking in the remaining egg yolk we put aside earlier. Return to the stove top on a very low heat for 5 minutes stirring constantly until thickened. DO NOT BOIL !! (You’ll scramble the egg)
Remove the cakes from the oven when golden and cooked through.
Stand for 5 minutes before turning the cakes out onto a wire rack to cool. Be gentle trying to remove them as they are delicate.
Serve as many cakes per person as your require, generously doused in the syrup. AMAZING !!!