Passionfruit & Lemon Curd Teacake with Blueberry Topping

I have been thinking what should I post for the 1st post in 2012.  I had this lemon curd cake sitting in my file for a long long time and it supposed to be my 1st post for the blog.  I had been ill when I acquired this recipe from the magazine at the doctor's office.  I never get to make this cake as I don't know what I should write about it and I want to have a blog that only contains happiness. The doctor told me that I needed surgery and another 12 months treatment.  So I went home and started blogging, as I knew cooking would help to turn my life back to normal, to help me find happiness.  "Lemon tree very pretty and the lemon flower is sweet but the fruit of the lemon is impossible to eat."  Somehow I could not forget this verse from the poetry I had learnt from school.  What to do when your life gets the lemon?  Life becomes sour and bitter and the future seems so uncertain.  When you are having such a great life, a terrible disease suddenly comes along and break nearly everything you have got.  In order to make life more enjoyable, I've learned to enjoy what I've got and achieve what I can do to make life worthy to live for.  The doctors save my life and I'm on my feet again. When thing has gone sour, simply think positive and that's like adding sugar and spice to your life.

So after 18 months, I am ready to make this cake, but I have changed the recipe adding in passionfruit to the curd and blueberries for topping as my life is not sour anymore! (or I won't let it be sour)  The taste of the curd is so subtle and the blueberries pop into your mouth, this is also the only cake that I want to add more cream to eat with.

This post is now featured at Sweets For a Saturday at Sweet as Sugar Cookies.




Passionfruit & Lemon Teacake with Blueberry Topping


Ingredients:
1 cup self-raising flour
1/2 castor sugar
60g butter, chopped
1 teaspoon lemon rind
1 egg
3 tablespoon milk

Passionfruit & Lemon Curd for filling:
3 eggs, beaten
75g butter, melted
1/2 cup lemon juice
1/2 cup passionfruit pulp
3/4 cup sugar, or more to taste

(this recipe makes a small bottle of curd, store curd in a sterilized jar)

Topping:
1 punnet blueberries
1 tablespoon maple syrup
icing sugar for dusting

Method:

1. Crumble all the cake ingredients and press 1/2 of the mixture into the base of a 18cm small cake tin.
2. Combine eggs and sugar in a large bowl sitting on a saucepan with boiling water, whisk until well combined, then add the butter.  Cook and stir for 20 minutes or until the mixture thicken and stick to the back of the ladle.  Pour the curd over the base and pour left over mixture into the jar for storage.
3. Put the remaining 1/3 of the cake mix over the filling.  Bake at a preheated oven at 180C for about 20 minutes. 
4. Wash the blueberries and drain.  Place it in a small saucepan and toss with the maple syrup.  Let it simmer for a few minutes before the berries is cooked and turn juicy.
5. When the cake is cooled, topped with berries, dust with icing sugar and served with whipped cream.

Tip: To sterilize the bottle: wash the bottle, tip it upside down and place it in a 100c oven for a few minutes or until the water evaporated from the bottle.