Blackberry Passionfruit Butter Cake with Vanilla Cream

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Butter Cake:

4 cups cake flour

2 1/2 teaspoons baking powder

250g unsalted butter, room temperature

4 eggs, room temperature

1 1/2 cups powdered/icing sugar

1/2 cup water

1/2 cup passionfruit pulp

2 cups fresh blackberries

Preheat oven to 350 F.

Grease a round 9 inch springform cake pan with melted butter. Sift flour and baking powder into a large bowl. Beat butter and powdered sugar until light and creamy. Add eggs one at a time, beating well after each addition. Fold in the flour and add water. Gently fold to combine. Spoon batter into prepared cake tin. Push berries into the cake batter.

Bake for 1 - 1 1/4 hours or until a skewer comes out clean when inserted into center. Remove from the oven. Leave cake in the pan for about 10 minutes before turning out. Leave to cool completely in a wire rack. Dust with powdered sugar.

Serve with warm vanilla custard.

Vanilla Custard:

2 cups full cream milk

1/2 cup full cream

4 egg yolks, room temperature

1 tablespoon flour

2 teaspoon good quality vanilla

1 tablespoon powdered/icing sugar

Whisk flour, cream, egg yolks, powdered/icing sugar and vanilla to fully combine. Heat milk on medium heat until just warmed through and whisk in the cream mixture. Continue whisking until custard is thick and shiny.

If you prefer a runny consistency add more milk and continue to whisk.

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