When I bought myself a copy of the new Clandestine Cake Club book a couple of weeks ago I immediately knew I had to make this cake. Not only does it involve my new found love for passionfruit but also my long term love for white chocolate. And I got to make curd!
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The cake did not disappoint; it tasted absolutely gorgeous. The sponge was light and juicy, and white chocolate butter icing with passionfruit curd whipped through it might just be my favourite new icing. The zingy-ness of the passionfruit with the sweetness of the chocolate is such a great pairing.
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I used duck eggs in my cake and curd and I'm sure it made them extra sunshiney and yellow, although perhaps not as radioactive as my photographs may suggest (damn night time light!) My friend and I baked in the evening and decided to enjoy the cake as late night elevenses, the best kind of elevenses if you ask me!
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The original recipe comes from the creative chocolate fiend Choclette from Chocolate Log Blog which she baked for her first CCC event. If you haven't visited Choclette before then I highly recommend you do. The recipe is more or less a victoria sponge with the addition of two tablespoons of passionfruit curd and a tablespoon of lemon juice so I won't type it out. However I will direct you over to the Chocolate Log Blog for the passionfruit curd recipe. It is the brightest, happiest curd you'll ever set eyes on. I may have made a little extra just to eat from the jar...