Last Tuesday it was my friend East’s birthday. So Patrick decided to invite him over to our place for dinner. Which, obviously, I had to cook. But that’s OK, Patrick was in charge of wine and there was going to be plenty of it. Also, cheeese. With four Es. Courtesy of April.
Starting with this recipe here I baked the actual cake part, substituting coconut cream for the buttermilk and adding the rind of some limes. When it was cooled I cut the cake in half horizontally and spread a layer of curd in there.
Then I iced the bastard. I even did a crumb layer, which is explained in the directions below if you don’t know what it is.
When dinner had been demolished, we turned down the lights, turned off the music and lit the candles. We sang a somewhat feeble three-voiced happy birthday and East blew out the candles.
Then he cut the cake into enormous slices that no-one could finish.
And, inevitably, there was this:
And then this:
Perhaps soon I will share the recipe for the dinner I made. For now, start thinking of a reason to make this cake!
250g butter, softened
2 cups caster sugar
4 large (or in my case 5 small) eggs
1 1/2 cups self rising flour
1 1/4 cups plain flour
1 cup coconut cream
rind of two limes
About 1/2 cup passionfruit curd (recipe here will make about twice as much as you need)
250g spreadable cream cheese, left at room temperature for at least an hour
3tbsp lime juice
1 1/4 cups icing sugar
Preheat oven to 160 degrees Celsius. Cream butter and sugar together. Add eggs. Next, gradually stir in flours. Add coconut cream and lime rind. Bake for 1 1/2-2 hours or until firm when jiggled. Take cake out of oven to cool. When cake is cool, take a knife and mark a ring around the cake horizontally. Slice gradually through cake, turning as you cut, so that you have two layers of cake. Spread cool passionfruit curd between layers. To make icing simply combine lime juice and icing sugar. Then stir in softened cream cheese. Ice cake with a thin layer of frosting and put whole cake in fridge for half an hour or in freezer for ten minutes. Then ice with a more generous coat. Decorate as desired.