Passion fruit and orange is a sublime mixture which makes these light and moist little almond cakes quite delectable. Ripe passion fruit are those with very wrinkled skins.
Butter 6 deep patty tins or individual dariole moulds and put a disc of baking parchment cut to fit in the bottom of each.
In a mixing bowl, beat the butter and sugar together until soft and fluffy, then beat in the grated orange rind. Cut the passion fruit in half and spoon the insides of 4 of the halves into the bowl with the butter and sugar. Strain the juice from the remaining passion fruit halves and add to the bowl, discarding the seeds. Whisk the mixture to break the flesh up and disperse the seeds, then whisk in the ground almonds and the eggs alternately,
To make the sauce, cut the passion fruit in half and spoon the insides into a nylon sieve set over a bowl. Rub with a wooden spoon until as much juice as possible has gone through the sieve. Discard the mass of seeds. Strain the orange juice through a fine sieve into the bowl and add the caster sugar, stirring thoroughly so that it dissolves. Finally, stir in the double cream. Refrigerate the sauce until needed.
To serve, spoon the sauce on to 6 serving plates, place a pudding in the centre of each and generously sprinkle icing sugar over the puddings through a fine sieve.
© 1997 Josceline Dimbleby. All rights reserved.