These mini Earl Grey Honey Cake with Passion Fruit Curd and Toasted Italian Meringue are perfect for an afternoon party to feed your guests! They are bursting with fruity freshness with a subtle citrus tone, not to mention the cake’s melt-in-your-mouth soft texture.
The background story of this creation can be traced to the madeira cake I made at school at the beginning of this term. Medeira cake is a simple citrus cake served with tea or sweet wine; it has a golden brown surface and light yellow interior, and is characterised by its close crumb structure because of its specific making method. I loved this cake when I first tried it because it got the texture that I liked and it’s so simple yet delicious. Yet, this time for my own creation, I, of course, changed things up a bit with some additional elements to make the cake interesting.
To pair with the sweet, citrus taste from the earl grey honey cake, I decided to use passion fruit curd and some toasted meringue. I have eaten passion fruit desserts before outside but It’s actually my first time to buy passion fruit in my life (I know right..). And I realised I’d been missing out such a great fruit! The moment I cut it open, the fragrance coming out from it was just heavenly and I could instantly well imagine how good it would taste with some greek yogurt and honey for breakfast.
Also, I also grasped today’s free time to practise tempering chocolate. I don’t know what’s wrong with me, but tempering chocolate gives me a headache most of the time and sometimes it gets really frustrating. Luckily, today I did manage to temper chocolate and make some simple decoration successfully. I will need to temper chocolate again the coming week and I hope today’s experience is gonna give me more confidence. Anyway, I hope that you all like this recipe and have a fruitful week ahead of you! (pun intended)
Ingredients (makes around 15 mini cakes) :
Earl Grey Honey Cake
- 180g cake flour
- 100g corn flour
- 80g almond meal
- 4 earl grey tea bags, loose leaves of
- 5g baking powder
- Salt, pinch of
- 200g unsalted butter, softened
- 150g caster sugar
- 50g honey
- 1 lemon, zest and juice of
- 3 whole eggs, room temperature
- 50g sour cream
- 100ml milk
- 1 vanilla pod
Passion fruit curd
- 1 1/2 cup of Passion Fruit Curd (from Donna Hay’s Passion Fruit Curd Recipe)
- 3g gelatin
- 30ml water
- 100g caster sugar
- 60ml water
- 2 egg whites
- 1/2 tsp vanilla
Earl Grey Honey Cake
- Boil milk, 2 bags of earl grey loose leaves, and vanilla beans in a pot. Let it infused until ready to use.
- Using an electric mixer, cream butter, sugar and honey until light and fluffy. Add lemon zest in the last minute of mixing.
- Add eggs SLOWLY until all incorporated (only add more eggs until they are fully incorporated or you’d risk curdling the mixture; also, mind that the eggs should be at room temperature/slightly warm to achieve the best result)
- While the eggs are mixing, prepare and sift your dry ingredients (i.e. cake flour, almond meal, 2 bags of earl grey loose leaves, baking powder, and salt). Gently fold in dry ingredients into the butter mix until just incorporated (don’t over mix)
- Slowly add earl grey-infused milk, lemon juice and sour cream. Mix until just incorporated.
- Put the batter into a piping bag and pipe evenly into silicon mould. Tap the mould to release air bubbles. Bake at 180C for 25-30 mins until golden brown. Let cool.
Passion fruit curd
- Dissolve gelatin in hot water and add to the passion fruit curd while it’s still warm.
- Mix thoroughly. Refrigerate until they start to set*
*They set pretty fast so please be ready to pipe when they reach the ideal consistency.
- Put sugar and water in a small saucepan and do NOT stir. Bring the water and sugar to boil at 118C. When the syrup reaches 115C, simultaneously start whisking the egg whites to soft peaks on a medium speed.
- When the sugar reaches 118C, pour it over the egg whites (pour the hot syrup on the side of the mixing bowl to avoid cooking the egg whites). Turn the mixer to high speed and continue beating for about 5-7 mins, until the meringue is cooled down to 50C and glossy stiff peaks have formed.
P.S When you assemble the cakes, you should first pipe the meringue AND toast them, before you pipe the passion fruit curd to avoid melting the curd.