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Passion Fruit Buttermilk Pound Cake

When I was a kid I first tasted it simply mixed with sugar and loved it J … that childhood love affair continued years later and I tried it in different forms like; juice, squash, wine, truffles, puddings and finally in baking, tried it in brownies, bars and now in cakes! Loved Passion Fruit in all it’s avatars!

Ingredients

  • 1 1/2 cups plain flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, room temperature
  • 1 cup vanilla or plain sugar
  • 2 eggs
  • 100ml buttermilk {or substitute recipe below}
  • 1 tsp pure vanilla extract
  • 4 tbsp passion fruit pulp without seeds
  • Zest of 1 orange
  • To make buttermilk substitute at home:
  • Take 100ml milk at room temp; add 1 tsp white vinegar. Let it stand 5-10 minutes. When it curdles, it’s ready.

Instructions

  1. Grease and flour the sides of a loaf pan or 8″ ring tin, or a 6″ round tin. Line the bottom.
  2. Preheat the oven to 170C.
  3. Sift the flour with the baking powder, baking soda and salt. Reserve.
  4. Cream the butter and sugar. Beat in eggs one at a time, followed by the vanilla extract, passion fruit pulp and orange zest.
  5. With beater on low add the flour and buttermilk alternately in three lots.
  6. Bake for 50-60 minutes till golden brown on top, and the tester comes out clean.
  7. Meanwhile, make the glaze…

Passion Fruit Glaze

  • 5 – 6 tbsp passion fruit pulp without seeds or as required
  • 1/2 cup powdered sugar

Instructions

  1. Make the glazing by mixing together passion fruit pulp into the powdered sugar, stir till all lumps have dissolved. Add some more powdered sugar / pulp, until you get the required consistency.
  2. Pour the glaze evenly over the cooled cake, letting some drip over the sides. Wait for some time till it sets.