This recipe for Passionfruit Butter comes from The Australian Blue Ribbon Cookbook which contains the prize-winning recipes and very interesting stories of women and men who enter their cooking into agricultural shows. I’ll write about my enthusiasm (some might say obsession) for show cooking another time! I eliminated the egg whites from this recipe because I found that they don’t integrate well, resulting in white flecks throughout the passionfruit butter.
60g unsalted butter
165 g (1 cup) white sugar
125 g (1/2 cup) passiofruit pulp
2 egg yolks, beaten
Place the butter and sugar in the top of a double boiler and heat slowly over simmering water, stirring continuously until the butter melts. Combine Continue reading
Passionfruit tea cakes are easily made by adding some passionfruit butter to a basic cup cake mixture. You can also try lemon butter if you have it. These are delicious, and earned 1st place in the Mudgeeraba Show!
65 g butter
2 ts vanilla
1 cup self-raising flour
1/3 cup milk
4 T passionfruit butter
Method: Cream butter and sugar, add egg and vanilla. Stir in half the flour, then half the milk, and repeat until all flour and milk has been added. Stir in passionfruit butter until even distributed. Spoon into patty pans and bake at 165 C until brown. (Adjust temperature to suit your own oven – mine runs very hot.)