Recipe by Honey, You Baked!
Summer is all about sunshine, entertaining and fruit! This sweet take on a blini is simple to make using pancake batter and a mini muffin tin. With its golden colour and a tangy sweet hit, it is sure to impress and is perfect for a new take on finger food.
Makes 36 blini cakes
125g chilled unsalted/salt reduced butter, cubed
2/3 cup raw caster sugar
170 gram tin of passionfruit or fresh if in season
4 egg yolks
The How To:
Add all ingredients to a medium sized saucepan and cook over a low heat. You’ll need to stir constantly for around 10-15 minutes or until the sauce thickens up (when you feel the mix start the coat the bottom of the pan it is pretty close).
It will thicken even more whilst cooling down so don’t worry if it is still slightly runny.
Push the curd through a sieve to remove the passionfruit seeds and allow to cool.
Top Tip: The curd keeps well in the fridge, so can be made ahead of time.
1 cup plain flour
1 egg, lightly beaten
1 1/4 cups milk
The How To:
Preheat oven to 200°C. Prepare mini muffin tins by brushing or spraying with cooking oil.
Mix together flour and salt, make a well in the middle and add the milk and egg. Whisk until the mix is smooth.
Fill each section 1/3 full and bake for 10 minutes or until firm.
Remove from tin while still warm, you should be able to slightly slide a knife around them and tip them out.
Flip each mini cake upside down, they will have a slightly sunken appearance, this is fine, more room for topping!
Once cooled top with a small teaspoon of passionfruit curd and garnish with a baby mint leaf.