I had never heard of passion fruit cake until I saw this delicious recipe from Kara Rosenlund . Rustic bunt cakes send my heart a flutter, and it is the perfect recipe to kick off spring. Bon appetit!
▪ 10 passionfruit, halved
▪ 185g unsalted butter, softened
▪ 1 tablespoon finely grated lemon rind
▪ 1 cup caster sugar
▪ 4 eggs
▪ 2/3 cup pouring cream
▪ 2 1/2 cups self-raising flour
▪ 1 1/2 cups pure icing sugar
▪ 2 tablespoons lemon juice
▪ 1 teaspoon butter, softened
▪ A dash of water if you need it
1. Preheat oven to 180 degrees and grease your bundt or fluted ring tin.
2. Halve, strain and push the passion fruit pulp through a strainer over a jug. Place butter, lemon rind, sugar, eggs, passionfruit juice, cream and flour in a bowl. Using an electric mixer, beat on low speed until combined. Increase speed to high. Beat for 2 to 3 minutes or until pale.
3. Spread mixture into prepared tin. Bake for 40 – 50 minutes or until a skewer inserted in the centre comes out clean. Stand in pan for 10 minutes, then cool on cooling rack.
4. Make glace icing: Combine icing sugar, lemon juice and butter in a small bowl. Stir with a wooden spoon until a spreadable consistency. Dot over the rim of the cake so the icing gently cascades down the side
Follow Kara on Instagram @KaraRosenlund
From Kara: “In light of this I have been spending a lot of time in the garden watching the girls and appreciating the pure joy nature brings…. which leads me to passion fruit. We have a lot of passion fruit at the moment thanks to our glossy green passion fruit vines , so I made a passion fruit cake inspired by our backyard. It is a dense cake with the zing of passion fruit juice and lemon. It is best suited to a ring type cake tin, I used an old decorative bundt tin.”
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