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Passion Fruit Cake

This Passion Fruit Cake is moist, fluffy and bursting with flavor! An easy cake made with fresh passion fruit and drizzled with fruit syrup, it’s the perfect summertime dessert.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
5 mins
Total Time
1 hr
Servings: 12 -14
Calories: 447 kcal
Course: Cake
Cuisine: European

Ingredients

Passion Fruit Syrup
  • 100 g (½ cup) granulated sugar
  • 60 g (¼ cup) passion fruit pulp from 3 large fruit
  • 2 tbsp lime juice
For the Cake
  • 260 g (2 cups) self raising flour or see notes
  • 250 g ( 1 ¼ cup) sugar caster or granulated
  • 2 large eggs
  • 115 g (½ cup) cold unsalted butter cubed
  • 60 ml (¼ cup) milk
  • 60 g (¼ cup) passion fruit pulp from 3 large fruit
  • 1 tsp vanilla extract
Frosting
  • 250 g (1 cup) full fat mascarpone cheese or cream cheese
  • 240 ml (1 cup) cream heavy / double cream, cold
  • 5 tbsp powdered sugar icing sugar
  • 1 tsp vanilla extract or paste
  • 60 g (¼ cup) passion fruit pulp from 3 large fruit
To decorate (optional)
  • fresh passion fruit
  • mini meringues

Instructions

MAKE THE PASSION FRUIT SYRUP
    Cup of Yum
  1. Add the passion fruit pulp, sugar and lime juice to a saucepan. Bring to a simmer, stirring until the sugar dissolves. Take off the heat and let it cool down completely. The syrup will thicken as it cools.
PREPARE THE CAKE
  1. Preheat the oven to 320°F/ 160°C. Mist an 8 inch deep cake pan with cake release and line with baking paper. Sift the self raising flour into a mixing bowl. Add the sugar and stir to combine.
  2. Add the cubed butter and rub it in with your fingertips as you would if you were making crumble. You want to create a fine breadcrumb consistency. You could also do this in a stand mixer fitted with the paddle attachment.
  3. Now add the milk, passion fruit pulp and eggs. Stir to combine until the batter is smooth. Pour the batter into the prepared pan and level. Bake in the middle of the oven for 40-45 minutes, or until the is golden and feels firm to the touch. A skewer or toothpick inserted in the centre should come out clean.
  4. Run a knife around the edge of the cake tin and gently turn the cake out onto a wire rack. Make sure the cake has completely cooled down before slicing in half horizontally.
MAKE THE FROSTING
  1. Place the mascarpone, heavy cream, powdered sugar and vanilla bean paste into a mixing bowl or the bowl of a stand mixer. Beat on a low speed setting until the frosting holds peaks. Don’t over-whip. Stir passion fruit pulp into the frosting and keep chilled until you are ready to use it.
ASSEMBLE THE PASSION FRUIT CAKE
  1. Put the bottom cake layer on a plate or cake stand and brush with the syrup.
  2. Spread with a generous amount of frosting and sandwich with the top layer.
  3. Spread the remaining frosting on top of the cake and swirl it. Drizzle with passion fruit syrup. Decorate with halved passion fruit or edible flowers and serve!

Notes

  • This cake is sliced in half in the manner of a Victoria Sponge. But if you would rather skip the frosting and serve the cake whole, you can turn this into a Passion Fruit Drizzle cake!
  • Use a skewer to make holes all over the cake. Drizzle the cake with syrup while it is still warm and still in the cake tin. Allow the cake to cool before turning out – be careful because the top will be sticky!
  • If you want to make a triple layered passionfruit cake then follow my Pornstar Martini Cake recipe!

Nutrition Information

Calories 447kcal (22%) Carbohydrates 51g (17%) Protein 6g (12%) Fat 26g (40%) Saturated Fat 16g (80%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 0.3g Cholesterol 92mg (31%) Sodium 95mg (4%) Potassium 100mg (3%) Fiber 2g (8%) Sugar 31g (62%) Vitamin A 1004IU (20%) Vitamin C 4mg (4%) Calcium 60mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 12-14

Amount Per Serving

Calories 447

% Daily Value*

Calories 447kcal 22%
Carbohydrates 51g 17%
Protein 6g 12%
Fat 26g 40%
Saturated Fat 16g 80%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 0.3g 15%
Cholesterol 92mg 31%
Sodium 95mg 4%
Potassium 100mg 2%
Fiber 2g 8%
Sugar 31g 62%
Vitamin A 1004IU 20%
Vitamin C 4mg 4%
Calcium 60mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.