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Reuben Riffel’s Mini Lime-Frangipane Cakes

  • 40 min
  • 30 min
  • 20
  • Hard
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Recipe Ingredients

  • 95g butter, softened, plus extra for greasing
  • 160g caster sugar
  • 2 eggs, beaten
  • zest of 2 limes
  • 140g cake flour
  • 50g ground almonds
  • ½ tsp baking powder
  • 95ml milk
  • 1 tsp lime juice

FOR THE GRANADILLA CURD

  • 2 egg yolks
  • 80g caster sugar
  • 50ml fresh granadilla pulp
  • 40g butter

FOR THE ITALIAN MERINGUE

  • 180g sugar
  • 90ml water
  • 90g egg whites

Recipe Directions

1. Preheat oven to 170°C.

2. Grease 20 small muffin tins with butter.

3. Whisk the butter and caster sugar together in an electric mixer. Beat until the mixture reaches

ribbon stage (when the sugar is dissolved and the mixture is white and airy). Whisk in the eggs, adding only a little at a time and mixing them in thoroughly before adding more. Mix in the zest.

4. Fold in the flour, ground almonds and baking powder. Stir in the milk and lime juice.

5. Spoon the mixture into the muffin tins and bake for 12 to 15 minutes. Allow to cool slightly before removing from the tins.

6. For the granadilla curd, whisk the egg yolks and caster sugar together in a pot. Mix in the granadilla pulp.

7. Add the butter and whisk over a medium-low heat. Keep on whisking until the egg is cooked and the mixture has thickened.

8. For the Italian meringue, place the sugar and water in a pot and bring to the boil. Place a sugar thermometer in the pot and keep heating until the mixture reaches 127°C.

9. Meanwhile, beat the egg whites until they reach the soft-peak stage. Whisk continuously while slowly adding the sugar syrup.

10. Continue to beat for 5 to 8 minutes or until the mixture is very glossy. Place in a piping bag.

11. To assemble the mini cakes, spoon a teaspoon of granadilla curd on top of each one. Pipe the meringue on top of the curd. Toast the top of the meringue with a kitchen blowtorch.


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