I had two birthday cakes to make for two lovely ladies and wanted to make sure they tasted delicious so decided to try something a bit different. I made vanilla sponges and layered this with a Peach and Vanilla Conserve and Passion Fruit Curd. I also used the Passion Fruit Curd to make buttercream to cover the cakes before covering with sugar-paste and decorating. These flavours worked really well together, giving a delicate, sweet taste.
Peach and Vanilla Conserve
340g Peaches, peeled and chopped (about 4)
300g Granulated Sugar
1 Teaspoon Vanilla Extract
Put everything into a large pan and heat gently, stirring to dissolve the sugar and cook the fruit. When the fruit is cooked and soft, bring to the boil. Boil rapidly until the mixture starts to thicken. You can test a little on a cold saucer to see if it is thick enough, mine was not really thick but was a lovely soft consistency and perfect for spreading. Leave to cool fully before using.
Passion Fruit Curd
200g Caster Sugar
3 small Passion Fruit
2 Medium Eggs, well beaten
Cut the Passion Fruits in half and scoop out all the flesh and juice into a small pan. Heat for a few minutes and then sieve so that you are left with just the juice. To this add the butter and sugar and heat in a bowl over a pan of boiling water, stirring until melted and the sugar completely dissolved. Then add the eggs slowly, stirring well until the mixture thickens. Cool completely before using and store in the fridge.
I also made myself a Gluten-Free vanilla sponge and simply layered this with the Peach and Vanilla Conserve and Passion Fruit Curd but no icing. This made a deliciously light everyday cake, just right for afternoon tea:)