Passion Fruit Cake with Passion Fruit Syrup
Passionfruit Bundt Cake with Passionfruit 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.
Calories: 328kcal | Carbohydrates: 38g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 85mg | Sodium: 165mg | Potassium: 119mg | Sugar: 22g | Vitamin A: 615IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 1.2mg