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
- Grease and flour the sides of a loaf pan or 8″ ring tin, or a 6″ round tin. Line the bottom.
- Preheat the oven to 170C.
- Sift the flour with the baking powder, baking soda and salt. Reserve.
- Cream the butter and sugar. Beat in eggs one at a time, followed by the vanilla extract, passion fruit pulp and orange zest.
- With beater on low add the flour and buttermilk alternately in three lots.
- Bake for 50-60 minutes till golden brown on top, and the tester comes out clean.
- Meanwhile, make the glaze…
Passion Fruit Glaze
- 5 – 6 tbsp passion fruit pulp without seeds or as required
- 1/2 cup powdered sugar
Instructions
- 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.
- Pour the glaze evenly over the cooled cake, letting some drip over the sides. Wait for some time till it sets.
