Passion Fruit Cake Recipe by Kara Rosenlund

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!

INGREDIENTS:

Cake:

▪   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

Icing:

▪   1 1/2 cups pure icing sugar

▪   2 tablespoons lemon juice

▪   1 teaspoon butter, softened

▪   A dash of water if you need it

DIRECTIONS:

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.”