Happy New Year. Happy 2020! This passionfruit buttermilk syrup cake recipe is zesty and exudes summer holidays with each mouthful. My 13 year old cousin says “This is really good – you should open up a cake shop”. Oh that makes me happy to hear my learnings from intense baking school last year is finally paying off, not to mention baking your own cakes seem to always taste better (when they turn out!). Honestly, I am happy he enjoyed my cake. I now know how chefs feel when we compliment the chef for their food. A lot of hardwork and labour goes into creating one cake and it’s nice to feel appreciated.
I purchased a bundt tin which was on sale from William Sonoma to test out how my cake would turn out and to practise greasing the tin so the mixture doesn’t stick to it and break the cake (which by the way you can grease it by melting 15g of butter and mixing it with 1 teaspoon of flour). What passionfruit does to your senses, it’s fragrance and zestiness is what I love about this fruit and I was happy to discover a passionfruit bundt cake recipe on Women’s Weekly Food so gave that go. It turned out first go and didn’t last long. I finally moved on from my carrot cake to create a new favourite baking recipe.
40 minutes cooking time. Serves 8 (although you can divide it more if more people).
Ingredients
- 250 gram butter, softened
- 1 cup (220g) caster sugar
- 3 eggs, separated
- 2 cup (300g) self-raising flour
- 3/4 cup (180ml) buttermilk
- 1/4 cup (60ml) passionfruit pulp
Passionfruit icing
- 1 1/2 cup (240g) soft icing sugar
- 1/4 (60ml) passionfruit pulp
Passionfruit buttermilk syrup cake
- Preheat the oven to 180°C (160°C fan-forced). Grease and lightly flour a 24cm bundt tin or a 20cm baba cake pan; tap out excess flour.
- In a small bowl, beat butter and sugar with an electric mixer until light and fluffy, then beat in egg yolks one at a time. Beat until combined.
- Transfer the mixture to a large bowl and stir in half the sifted flour and half the buttermilk. Stir in remaining flour, buttermilk and passionfruit pulp.
- Beat egg-whites in a clean small bowl with an electric mixer until soft peaks form. In two batches, fold lightly into cake mixture.
- Spread mixture into the prepared tin. Bake for about 40 minutes. Stand 5 minutes before turning onto a wire rack to cool.
- To make passionfruit icing, sift the icing sugar into a small heatproof bowl. Using a wooden spoon, stir in enough passionfruit pulp to form a firm paste. Stand the bowl over a small saucepan of simmering water, stir until the icing is a pouring consistency (do not overheat).
- Once cake is cool, drizzle with warm icing.
