Passion Fruit Cake with Passion Fruit Syrup
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
12
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Calories
328 kcal
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Course
Dessert
Passion Fruit Cake with Passion Fruit Syrup
Description
The Passion Fruit Cake dough combines softened butter and caster sugar creamed until fluffy, into which eggs are incorporated one at a time. The batter is flavored with fresh passionfruit juice, lemon juice, and lemon zest, providing a citrusy aroma and flavor. Dry ingredients including plain flour, baking powder, and a pinch of salt are gently folded in to create a smooth batter, which is poured into a buttered and floured bundt pan.
Baked at 350 degrees Fahrenheit for 35-40 minutes until a skewer comes out clean, the cake develops a golden crust while remaining moist inside. After a short rest in the pan, it cools on a wire rack. Meanwhile, a passionfruit syrup is prepared by boiling passionfruit pulp with water and sugar, then simmering to thicken. This syrup is poured over or brushed onto the cooled cake, soaking into the crumb and lending an additional layer of tropical sweetness and moisture.
The result is a cake that balances buttery richness with tart passionfruit brightness, suitable for dessert or celebratory occasions that call for a flavorful, elegant cake with a moist texture accented by aromatic citrus.
Ingredients
- 250 g butter 8.8oz, softened
- 250 g plain flour
- 1½ tsp baking powder
- salt pinch
- 225 g caster sugar
- 3 egg large
- 4 tbsp passionfruit juice
- 1 tbsp lemon juice
- lemon zest of half
For the passionfruit syrup
- 125 ml passionfruit pulp
- 75 ml water
- 3 tbsp caster sugar
Instructions
- Preheat the oven to fan-assisted 160C / 180C / 350F / gas 4 and thoroughly butter the inside of 2.3l Bundt tin and flour it too.
- Mix the flour, baking powder and salt and set aside.
- In a large bowl, Cream the butter and sugar, using a hand mixer, until light and fluffy. Add the eggs one at a time, taking care to beat well after each addition. Beat in the passionfruit juice, lemon juice and zest.
- Using a metal spoon, carefully fold in the flour mix.
- Spoon the cake batter into the prepared Bundt tin, smooth the top, then bake for 35-40 min or until a skewer inserted into the centre of the cake comes out clean.
- Let the cake to cool in the tin for 10 mins before cooling completely on a wire.
Make the passionfruit syrup.
- Combine all the ingredients in a small saucepan over medium heat and stir until the sugar dissolves, then bring to the boil before reducing the heat and simmer for 10 mins. Switch off the heat and allow the passionfruit syrup to cool.
Prepare the cake:
- Drizzle the passionfruit syrup over the cake before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Calories | 328kcal | 16% |
| Carbohydrates | 38g | 13% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 85mg | 28% |
| Sodium | 165mg | 7% |
| Potassium | 119mg | 3% |
| Sugar | 22g | 44% |
| Vitamin A | 615IU | 12% |
| Vitamin C | 2mg | 2% |
| Calcium | 41mg | 4% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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