Passion Fruit Cake
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5.0
3 reviews
Excellent
Passion Fruit Cake
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Super moist and easy Passion Fruit Cake (known in Brazil as Bolo de Maracujá) topped with vanilla glaze and passion fruit sauce. One of the best desserts ever!
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Ingredients
For the Batter:
- 1 cup unsalted butter softened
- 2 cups sugar
- 4 large eggs at room temperature
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup concentrated passion fruit juice**
For the Icing:
- 1 cup powdered sugar
- 4 tablespoons heavy whipping cream
- 1-½ teaspoon pure vanilla extract
For the Passion Fruit Sauce:
- 2 passion fruit pulps
- ½ cup sugar
- 1 cup water
- 2 tablespoons cachaça or white rum
Instructions
- Preheat the oven to 350º F (180ºC). Grease and flour a 10- in (25.4 cm) fluted tub pan. Reserve.
- In a mixing bowl, cream butter and sugar. Then, add the eggs, one at a time, beating well after each addition.
- Sift and combine flour, baking powder and salt; add to creamed mixture alternately with the passion fruit juice.
- Pour into the prepared pan and bake for about 60-70 minutes or until a toothpick inserted near the center comes out clean.
- Let cool down over a wire rack for about 20 minutes. Run a knife around the edges carefully. Then, invert the cake onto a plate and let cool down 10 minutes longer. Pour icing over, and let cool down. When is completely cool, drizzle the cool or chilled passion fruit sauce on top. Serve.
- To prepare the icing: In a bowl, mix all the ingredients well. Unmold the passion fruit cake when still slightly warm and pour the icing on top of the cake. Let cool down.
- To make the passion fruit sauce: Cut the passion fruit in half and scoop out center (including the seeds) into a small saucepan. Add the sugar, the water, and cachaça or rum. Let cook over high heat until sugar has dissolved and sauce has thickened, about 7 - 9 minutes. Transfer to a small bowl and let cool down (or chill). Drizzle the top of the iced passion fruit cake with the passion fruit sauce.
Notes
- STORAGE
- Keep this passion fruit cake covered at room temp for up to 3 days or chill in the fridge for up to 5 days. You can freeze the cake, well wrapped in parchment paper and the plastic wrap, for up to 2 months (but without the cake and sauce).
- Thaw in the fridge and then top with the glaze and sauce. It is one of those easy freezer recipes!
Nutrition Information
Show Details
Calories
519kcal
(26%)
Carbohydrates
82g
(27%)
Protein
6g
(12%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Trans Fat
1g
Cholesterol
102mg
(34%)
Sodium
130mg
(5%)
Potassium
237mg
(7%)
Fiber
2g
(8%)
Sugar
56g
(112%)
Vitamin A
953IU
(19%)
Vitamin C
10mg
(11%)
Calcium
53mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 519 kcal
% Daily Value*
| Calories | 519kcal | 26% |
| Carbohydrates | 82g | 27% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 102mg | 34% |
| Sodium | 130mg | 5% |
| Potassium | 237mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 56g | 112% |
| Vitamin A | 953IU | 19% |
| Vitamin C | 10mg | 11% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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