This Passion Fruit Cake with Passion Fruit Syrup is fluffy, yet tangy and over the top delicious. It is the ultimate cake filled with exotic flavours that transport you to the tropics. You need to drop everything and make this Passion Fruit Cake.
Hello Cakeday Sunday. Which means Passion Fruit Cake with tangy Passion Fruit Syrup day. And almost happy Mother’s Day.
I love cake. Heck I am certain that I could go through life surviving solely on cake, orange vegetables and a few spices. OK, I maaaaaaaay have to throw in some protein every now and then, but you get the gist, right? It is all about the cake.
You may have noticed a teeny little trend on my little blog. You may notice a few (who am I kidding, a LOT of) Bundt Cake recipes. I apologise, but it just that I after 2 years of really, really wanting one, I finally splashed out on a Bundt pan. Two years peeps and I am going to be making up for it. So a gazillion Bundt Cake recipes, like this Orange Bundt Cake With Salted Caramel Whiskey Sauce that had to be made.
When the lovely team at Waitrose asked me to come up with a cake recipe in celebration of Mother’s Day (#ThanksMum), well you guessed it – I reached for the Bundt tin and whipped up this Passion Fruit Bundt Cake.
Passionfruit lends itself quite well to cakes as the tartness of the passion fruit pairs wonderfully with the sweetness of the cakes. To be honest, I generally add fresh unchanged passionfruit directly unto cakes but I decided to make a Passionfruit Syrup for this version. And it is really good. I might have eaten about half the Passion Fruit Syrup before the Bundt cake actually came out of the oven. Try making it and see if you don’t end up doing the same.
How to Make Passion Fruit Syrup
Step 1. Combine all the ingredients in a small saucepan over medium heat and stir until the sugar dissolves.
Step 2. Then bring to the boil before reducing the heat and simmer for 10 mins.
Step 3. Switch off the heat and allow the passionfruit syrup to cool.
How to make Passion Fruit Cake
Step 1. Mix together the dry ingredients.
Step 2. In another bowl, Cream the butter and sugar until light and fluffy.
Step 3. Add the eggs one at a time, taking care to beat well after each addition then beat in the passionfruit juice, lemon juice and zest.
Step 4. Using a metal spoon, carefully fold in the flour mix so as not to beat out the air.
Step 5. Spoon the cake batter into the prepared Bundt tin, smooth the top and bake.
Do use a spoon or a small cup to add your batter to your Bundt pan. Also to smooth the batter feel free to gently tap the Bundt pan on a table and then use a spatula to smooth the batter.
For those of you new to Bundt pans – here are a few quick tips on how to prepare your pan, to avoid the cake sticking etc.
How to grease a Bundt pan
- Use liquid fat – it is better to use oil or melted butter to grease the Bundt pan.
- Use a pastry brush to spread the oil making sure to get the oil in all the crevices.
- Dribble out any excess oil over the sink.
- Then thoroughly flour the pan after greasing for extra non-stick protection.
- Invert the Bundt pan over the sink and get rid of the excess flour.
- And hey presto, your Bundt tin is ready to use.
Ok enough chat from me – as all I am doing is keeping you from dropping everything and making this Passion Fruit Cake with Passion Fruit Syrup.
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Here is how to make this Passionfruit Cake with Passionfruit Syrup Recipe. Please do try it and if you do make it then please do tag #recipesfromapantry on Instagram or Twitter so that I can pop over and have a look. It is really, really awesome for me when you make any one of my recipes. You can also share it on
Don't forget to tag #recipesfromapantry on Instagram or Twitter if you try Passion Fruit Cake with Passion Fruit Syrup! It is really, really awesome for me when you make one of my recipes and I'd love to see it. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thank you for reading Recipes from a Pantry.
Passion Fruit Cake with Passion Fruit Syrup
- 250 g (8.8oz) butter softened
- 250 g (8.8oz) plain flour
- 1½ tsp baking powder
- Pinch of salt
- 225 g (8oz) caster sugar
- 3 large eggs
- 4 tbsp passionfruit juice
- 1 tbsp lemon juice
- zest of half a lemon
For the passionfruit syrup
- 125 ml (0.5cup) passionfruit pulp
- 75 ml (0.25cup) water
- 3 tbsp caster sugar
- Preheat the oven to fan-assisted 160C / 180C / 350F / gas 4 and thoroughly butter the inside of 2.3l Bundt tin and flour it too.
- Mix the flour, baking powder and salt and set aside.
- In a large bowl, Cream the butter and sugar, using a hand mixer, until light and fluffy. Add the eggs one at a time, taking care to beat well after each addition. Beat in the passionfruit juice, lemon juice and zest.
- Using a metal spoon, carefully fold in the flour mix.
- Spoon the cake batter into the prepared Bundt tin, smooth the top, then bake for 35-40 min or until a skewer inserted into the centre of the cake comes out clean.
- Let the cake to cool in the tin for 10 mins before cooling completely on a wire.
Make the passionfruit syrup.
- Combine all the ingredients in a small saucepan over medium heat and stir until the sugar dissolves, then bring to the boil before reducing the heat and simmer for 10 mins. Switch off the heat and allow the passionfruit syrup to cool.
Prepare the cake:
- Drizzle the passionfruit syrup over the cake before serving.
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