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.
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
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.
I love birthdays especially since I get to bake something. Its not all about me, really. Its about finding out what the person likes and then coming up with something for them. Well Lorne loves anything coconut (which I incidentally love as well). So I looked through all my recipes and online to see what was there with coconut and then one other ingredient. I found it – ‘Passion fruit’.
Now that’s a whole other story. If you have been on my blog before you know I love Passion Fruit. Ever since I first had it in Hawaii, I went bonkers. When I returned from Hawaii, I even bought a couple of bottles of concentrate back. Well I found Passion Fruit pulp in the farmers market – and yes they even carry Passion Fruits ever so often. I use the frozen pulp which is a little tart and does not have the beautiful looking seeds that I think scream – Passion Fruit. I found a variety of passion fruit that grows down south, I nearly bought it till I found they are pretty aggressive so I depend only on what I get at the market.
The decision was to make a coconut cake and frost it with a passion fruit icing. The initial idea was to make a curd and split the cakes and fill it with passion fruit curd. Well time on Thursday got a little better of me (sorry Lorne) and I decided to take the easy way out. This recipe is based off a recipe in an Australian magazine ‘Taste’. The cake was super moist and the passion fruit icing was the perfect touch of sweetness and tartness.
I hope you make it and enjoy it as much as we all did.
for the cake
- 175g unsalted butter, room temperature
- 1 cup caster sugar
- 3 eggs
- 1 1/3 cups flour
- 2/3 cup sweetened shredded coconut
- 1 1/2 teaspoon baking powder
- 1/2 cup yoghurt
for the Icing
- 5 tablespoons passion fruit pulp
- 1 1/4 cup icing (powdered) sugar mixture, sifted
- 125g unsalted butter, at room temperature
- 1/2 cup sweetened shredded coconut toasted
Preheat the oven to 350F. Line and grease and line a 9 inch cake pan. I have a silicone pan and do not grease it.
In a food processor blend all the ingredients except the shredded coconut until well mixed. Pour the mix into a large bowl and then add the shredded coconut and stir to combine. Pour this into your prepared pan. Bake for 40-43 minutes until a toothpick inserted into the center comes out clean. Set the pan on a wire rack to cool for 10 minutes. Take the cake out of the pan and let it cool completely before icing.
For the icing
Cream the butter until smooth. Add the icing (powdered) sugar and passion fruit and continue to beat until it is smooth. Add the toasted coconut and stir.
Put the cake on your platter and pour the icing over and spread it.
No Bake Cheesecake
Janak loves cheesecake and he reminded me that my sister made a no bake cheesecake that he loved when we were visiting her. I tried to find the recipe that she had given me. I did look through my vast collection of recipes but had no luck finding it and so I did the next best thing, I came up with this recipe.
This was my second go at making it. I made the first version for a pot luck and I topped that one with a strawberry glaze. I also made it in a 8×12 baking dish. I made the topping for that one by pureeing fresh strawberries, mixing in some strawberry jam and some sugar. It was a bit sweet but everyone loved it. The other difference was that I had added 2 tablespoons of Quarante y Tres (a Spanish liqueur) to the cream cheese mixture but the flavor did not come through. I did increase the liqueur in this one to 1/2 cup with this trial but the cream cheese flavor was still quite strong and the brandy flavor came through but very faintly.
The texture of this cheesecake is really light and airy. The other good thing about this dessert is that it is not heavy and the portion sizes help.
You can easily do any topping with this and any flavor of alcohol that you wish to try. Dulce de Leche, Caramel, Mango, Pineapple .. as you can tell I love tropical fruits and in the summer they are great.
- 1 1/2 cups chocolate graham cracker crumbs
- 5 tablespoons butter, melted
- 2 8oz packets of cream cheese, softened
- 2 cups icing sugar
- 2 teaspoons vanilla extract
- 1/2 cup brandy (optional)
- 3/4 cup heavy whipping cream
- 1 1/2 tablespoons sugar
- 1 1/2 cups passionfruit syrup (or any other topping of your choice)
- 24 blackberries, washed
Mix the crumbs and butter until all the crumbs are well moistened. Divide the moistened crumbs evenly between the 12 bowls.
Whip the cream cheese (using the paddle attachment) until it is creamy. Then add the icing sugar half a cup at a time whipping until it is incorporated. Then add the vanilla extract and whip until incorporated. Then add the brandy (if using it) and whip until incorporated.
Whip the heavy whipping cream with a wire whisk. As it starts to thicken add the 1 1/2 tablespoons of sugar. Continue whipping until the cream reaches stiff peaks. Take a quarter of the whipped cream and fold it into the cream cheese mixture to lighten. Then add the remaining the whipped cream and fold in gently mixing until all the cream is incorporated. Divide the mixture evenly between the 12 bowls.
Top with the passionfruit syrup and then top with the blackberries.
I love kitchen gadgets and I love deals. So when I saw the mini cheesecake pans at Home Goods I just had to get it. I must say they are really wonderful. The removable bottoms make it a cinch to pop the little things out and cleanup of the pan was really easy. Now you do not need to get the pan to make the mini-cheesecakes, if you have a silicone mini muffin pan it works just as well. Just butter the base and sides of the each cup before you put in the batter.
I started out wanting to make mini-cheesecakes. I have tried a couple of recipes before and instead of using a tried and tested one I had to go do something different. These came out more tasting more like egg custard cheesecakes. So I added a bit more cream cheese whipped with sugar on top. Then I topped it off with some fresh-cut pineapple and poured a little Lilikoi syrup on top. When Sumier and Altaf came over and tried it there was a bit of confusion as to what it was but they both definitely loved it. Janak called it Sumier’s surprise #3. However, Sumier said he had enough of surprises so I named it Lilikoi Cheesecakes. They also do not really look like cheesecakes and have a wonderful look on the sides as they sort of fold down.
I got the Lilikoi syrup from Hawaii and you can buy it online as well. It is absolutely delicious and works really well with ice cream too!. I hope you enjoy it.
- 2 eggs
- 4 tbsp butter melted
- 2/3 cup crushed graham crackers
- 2 eggs
- 6 oz cream cheese
- 1/4 cup sugar plus 2 tbsp
- 3 tbsp cream cheese (room temperature)
- 1 tbsp sugar
- pineapple chopped
- lilikoi syrup (passionfruit)
Preheat your oven to 350F. Lightly butter the cavities.
Mix the crackers and butter together. Press the mixture into the base of each cavity. Make sure it is pressed down and firm with no gaps. You can use the back of a teaspoon to press down.
Blend the eggs, cream cheese and sugar in a food processor until smooth. Divide equally among the cavities. Bake for 25-30 mins. Remove from the oven and let it cool for about 5 minutes. Then pop out the mini cheesecakes. At this point you can refrigerate them.
Before you are ready to serve you can whip the cream cheese with the sugar. Divide equally among each of the cheesecakes. Then top with chopped pineapple and drizzle with Lilikoi syrup.