I’ve wanted to make a passion fruit bundt cake for a long time now and it’s the perfect summer flavour. It has the right amount of acidity and it’s very airy, moist and delicious. If you like citrus cakes, you will definitely love this one as well.
Tangy cakes
There’s nothing like a good cake. Eating a piece of cake is always comforting, it makes you feel at home and it’s the best thing you can do for a person you love. I adore how this passion fruit cake came out because the flavour is really bright and summery for a baked product. I love citrus cakes and passion fruit, of course, has that tanginess in common. Here are a few other cakes in case you like citrus-y flavours: lemon and blueberry bundt cake, orange loaf, clementine cake.
Passion Fruit Juice
To make the batter and the glaze for this passion fruit bundt cake you need passion fruit juice. Please don’t use boxed juice because 1) it has added water and 2) they add flavouring and artificial colouring that goes against the flavour of the cake. To get passion fruit juice, you just need to blend the pulp using the “pulse” button to separate the seeds. Don’t overdo the blending or you’ll grind up the seeds and then won’t be able to trap them in the colander. Once strained, you’ll get the passion fruit juice for the recipe.
Preparing the pan
I often get questions on how I prepare my pans to get a perfect unmolding. There are several factors that help, the first one is, of course, the quality of the pan itself. A good quality non-stick pan will always give you less trouble than a lesser quality one. In general, many non-stick pan brands don’t recommend using spray oil, with the exception of specific brands. In my case, I use a brush to spread very little melted butter at a time. If you add too much butter, pools will form where the flour then adheres and you end up getting white angles. After brushing with butter, I flour it up and then turn it over and hit it gently against the tabletop to remove the excess. I also like to unmould as soon as it comes out of the oven! It’s what works best for my recipe.
Ingredients
For the passion fruit juice
- 400 g passion fruit pulp
For the batter
- 180 g unsalted butter at room temperature
- 50 g canola or vegetable oil
- 360 g granulated sugar
- 4 eggs
- 140 ml passion fruit juice can be replaced with vanilla essence
- 100 ml milk of any kind
- 400 g all-purpose flour
- 2 tsp salt
- 2 tsp baking powder
For the passion fruit glaze
- 50 ml passion fruit juice
- 4 tbsp icing sugar
Instructions
For the passion fruit juice
- Place the passion fruit pulp in a blender or food processor and use the "pulse" button a few times to free the seeds from the pulp and juice. Don't overdo it or you'll grind up the seeds. Pass the mix through a colander and divide the amount of juice as needed for the batter and glaze.
For the batter
- Whip up the butter with the sugar, salt and oil until the mix becomes lighter. You can do this with an electric mixer or using a hand-held whisk.
- Add the eggs and beat them again until they are fully incorporated and the mix looks airy. From all the whipping, the mix should thicken and start to unstick from the sides of the bowl.
- Add the milk and oassion fruit juice and mix. It will look split, but don't worry. It will come back with the flour.
- Add the flour and baking powder and mix.
- Paint the pan with very little melted butter at a time and make sure to go into all the little edges of it. Flour the pan and give it little taps as you rotate it to cover it completely. Then turn it over and give it a few taps on the counter so the excess flour drops.
- Place the batter inside the mould and spread it out. You also want to use a small spatula or the back of a spoon to go around the pan and make the centre of the dough be a bit deeper so that when it bakes it fills up to a plain.
- Bake the cake at 180°C/350°F for 40min-1hour or until a knife comes out clean. It's important to not overcook it to prevent it from drying out. If you have an electric oven, check the cake at the 30-minute mark. If it's golden enough on top, change the heat source to only the bottom.
- Unmould the cake while it's still hot.
For the glaze
- After at least 30 minutes, use a brush to cover all the cake with the mix of sugar and passion fruit so you get all the exterior of the cake. Don't do this while it's hot or it will become soggy.
3 comments
For the passion fruit glaze what does 4 cdas icing sugar mean? Never heard that term
it was tablespoons 🙂 I just fixed it, thanks!
Thanks