Description
A moist and tangy Passion Fruit Cake infused with fresh passion fruit and lime juice, baked to perfection and topped with a sweet, seedy passion fruit glaze. This cake combines the richness of butter and sour cream with the tropical tartness of passion fruit, making it a delightful dessert for any occasion.
Ingredients
Cake Batter
- 200 g unsalted butter, room temperature (plus extra for greasing)
- 250 g caster sugar
- 3 large eggs, room temperature, beaten
- 250 g self-rising flour
- 1/4 tsp salt
- 160 ml sour cream, room temperature
Passion Fruit Glaze
- 3 medium passion fruits
- 2 medium limes (juice only)
- 60 g caster sugar
Instructions
- Preheat and Prepare Tin: Preheat your oven to 180°C (160°C fan). Grease your baking tin lightly with butter and line it with baking parchment, leaving plenty of overhang to easily lift the cake later.
- Mix Butter and Sugar: In a large bowl fitted with an electric mixer, beat the room temperature butter and caster sugar together until the mixture becomes creamy, pale, and fluffy. This should take about 3 to 4 minutes to ensure air incorporation for a light cake.
- Add Eggs Gradually: Slowly add the beaten eggs to the creamed butter and sugar mixture, about a tablespoon at a time. Mix well after each addition to fully incorporate the eggs without curdling. Scrape down the sides and bottom of the bowl as needed to mix evenly.
- Add Flour and Sour Cream: Sift half of the self-rising flour and salt into the bowl. Fold gently using a spatula until combined. Add the sour cream and fold again until the mixture is smooth. Then sift in the remaining flour and fold gently until fully combined, resulting in a soft, smooth batter.
- Bake the Cake: Pour the batter into your prepared baking tin and smooth the top with a spatula. Place the tin on the middle shelf of the oven and bake for about 1 hour, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the tin.
- Prepare Passion Fruit Juice: Scoop out all the passion fruit pulp into a fine sieve and press it with a spatula to extract the juice. Reserve 2 to 3 teaspoons of passion fruit seeds, rinsing them lightly under water to remove excess pulp. Set aside.
- Mix Lime and Passion Fruit Juice: Juice the limes and combine the lime juice with the extracted passion fruit juice. Stir well to blend the tart flavors.
- Glaze the Cake: Use a long skewer or cake tester to poke holes all over the cooled cake. Brush half of the combined juice evenly over the cake so it soaks in through the holes. Mix the reserved passion fruit seeds with the remaining juice and the 60 g caster sugar. Pour this mixture over the top of the cake and allow it to set for a few minutes.
- Serve and Enjoy: Once the glaze has set slightly, slice the cake and serve. The glaze adds a fresh, tangy finish with a pleasant burst of passion fruit seeds in every bite.
Notes
- If you do not have self-rising flour, substitute with 250 g plain flour plus 2 tsp baking powder.
- Sour cream adds moisture and tang to the cake, but you can substitute it with Greek yogurt in equal quantity.
- To prevent the cake from drying out, make sure not to overbake and check the cake’s doneness starting at 55 minutes.
- The passion fruit seeds add texture and visual appeal but can be strained out if a smoother topping is preferred.
