A Sweet New Year

Lets hope that 2018 is an improvement over 2017.  Not really sure it could get any worse. In spite of world events I hope all of you had a happy healthy holiday!

After a bit of a break my New Years resolution is to get back to blogging in a more consistent fashion, fingers crossed!

This Coconut Passionfruit Curd Cake is sure to put a smile on your face, the recipe is straightforward, easy to make and a great way to start a new year.  

Coconut Passionfruit Curd Cake

The curd needs a few hours to cool so I try to make it the night before. If not a few hours before you bake the cake will do the trick.

Making the curd:

Set a small pot of water to simmer on medium heat.

In a heat proof bowl whisk together: 4 large eggs, 1/2 Cup of sugar, 1/2 Cup of passionfruit pulp*, 6 Tablespoons of unsalted butter and a pinch of salt.  

(*Passionfruit pulp is found frozen in most latin grocery stores (I use Goya brand).

Place the bowl of ingredients over the simmering water and whisk constantly until the curd has thickened (8-10 minutes) it should look like this:Cool to room temperature then cover with plastic wrap (or in a contained with a lid) into the refrigerator for 2 hours – it should be completely chilled.

When the curd has chilled and you are ready to make the bake  preheat the oven to 350 F.

Butter and flour a 9″ spring-form pan.

Making the Cake batter:

In the bowl of a standing mixer add: 1 cup of sugar and 8 tablespoons of room temperature unsalted butter mix on medium for several minutes until the mixture is light and fluffy.

In a separate bowl sit together: 1 cup all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of kosher salt.

On low-speed stir the dry ingredients into the sugar/butter mixture.

One at a time add 3 large eggs.  Don’t over mix.

Gently stir in: 1/2 cup of finely ground lightly toasted unsweetened coconut and 1 teaspoon of vanilla.

Scoop the batter into the prepared pan.Spoon in the curd leaving a 1/2″ rim of batter curd-free around the edge. Sprinkle the top of the cake with a greener 2 tablespoons of lightly toasted coconut flakes  and 2 tablespoons of sugar.Place in the center of the pre-heated oven and back for 40 minutes.  A toothpick will come out clean with the test the edge of the cake (the clean none curd part). The center of the cake may be ever so slightly wobbly, not to worry it will set when it cools.

Serve with a dollop of whip cream (maybe with a little rum and crème fraïche)

About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note: urbanfoodguy@gmail.com
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3 Responses to A Sweet New Year

  1. All the Best to you! Welcome back- you were missed.

  2. pamela j. glaser says:

    I had the privilege of getting a slice. It tastes as good as it looks. So delicious.

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