You may of noticed it’s been a little quiet around here on the blog over the last couple of days and there was no ‘Weekend in Pictures’ this week… I did shoot it, however I didn’t feel like uploading it…. one of our little chickens Cecelia passed away unexpectedly and it was all too sad and too much.
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 Timothy O planted, 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. I strained the pulp from the seeds, as I’m not always such a fan of the crunch of the seeds. It is better suited to a ring type cake tin, I used an old decorative bundt tin.
** Passionfruit seems to be spelt both as Passion Fruit and Passionfruit.
- 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
Preheat oven to 180 degrees and grease your bundt or fluted ring tin.
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.
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.
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.
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