Grapefruit curd butterfly cakes
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|125 g||Butter, softened|
|1 tsp||Vanilla extract|
|½ cup||Caster sugar|
|¼ cup||Ground almonds|
|¾ cup||Self raising flour|
|1 to dust||Icing sugar|
|⅔ cup||Caster sugar|
|50 g||Butter, cubed|
|3 tsp||Grapefruit, finely grated zest|
|100 ml||Grapefruit juice|
|1 to serve||Whipped cream|
- Preheat oven to 180C. Cream the butter, vanilla and sugar until pale.
- Beat in the eggs one at a time. Fold in the ground almonds and the flour. Gently mix in the milk then spoon into patty cases. Bake for approximately 15 minutes or until the tops spring back when lightly touched.
- Let cool then slice the tops off, cut in half and dust with icing sugar.
- To make the curd; whisk the yolks and sugar until well combined. Place the bowl over a saucepan of simmering water. Add the butter, zest and juice then stir until thickened. Top the cakes with a little cream, a spoonful of curd and then the cake wings.