Ever since I ate my first passionfruit I was in love with it. There is nothing as sweet (in my mind) as a ripe passionfruit. You may have to go through a couple before you hit the one with the perfect sweetness, but, oh the joy. Granted I can still eat the tart ones and totally enjoy them as well while making the most squeamish faces ever!
Passion fruit does have seeds and they look lovely. Unfortunately here in Atlanta we do not get fresh passion fruits all year round. I generally make do with the frozen passion fruit pulp that I get from the farmers markets. It is much more tart and its minus the seeds. The seeds do look lovely when you use them.
I also decided to make a simple glaze for the topping to make up for the lack of seeds. It did go quite nicely.
Ingredients
For the cake
- 4 eggs separated
- 330g caster sugar
- 100g unsalted butter at room temperature
- 300g all purpose flour
- 2 tsp baking powder
- 250 ml passion fruit pulp
For the syrup
- 60 ml passion fruit pulp
- 100g castor sugar
- 125 ml water
Method
Preheat oven to 350F. Grease a Bundt ring cake pan. It is really important to brush all the nooks well with butter. I use a pastry brush to do this. Lightly flour and tap our the excess flour.
Use the an electric wire whisk to beat the egg yolks, sugar and butter for 6 minutes or until mixture is pale and fluffy.
Sift flour and baking powder together. Fold in a third of the flour into the egg mixture making sure it is all incorporated, followed by half of the passion fruit pulp. Again making sure it is all incorporated. Repeat ending with the flour.
Beat the egg whites until they hold soft peaks. Fold in a quarter of the beaten whites into the mixture to lighten it. Then fold in the remaining beaten whites.
Pour batter into prepared cake pan and bake for 45-55 minutes or until a skewer inserted into the cake comes out clean. Allow cake to cool in the pan.
For the syrup
Put the passion fruit pulp, sugar and water into a small saucepan. Heat on low stirring until the sugar dissolves. Increase the heat and bring to a gentle boil and cook for 5 minutes or until thick and syrupy. Let it cool completely before drizzling over cake. Use the leftover syrup to pour on slices as you cut them.