Passion fruit cake, fluffy and delicate sponge cake with a layer of passion fruit-infused syrup. this easy cake recipe gives you all the tropical favours you crave.

With a combination of sweet, tangy, and sour notes, you won’t able to resist this moist cake.

An ideal summer, fruity cake for your pleasure.

passion fruit cake with passion fruit syrup

With all that passion fruit syrup on top, this cake can really pass on as a mock cheesecake.

To make the cake, you first need to make the passion fruit syrup which only needs sugar, passion fruit puree and seeds.

The seeds add a little bite to the overall texture of the cake.

The second element would be making an easy quick mix cake.

you can use a handheld mixer or a spatula to combine the ingredients.

Bake the cake, let it cool and then drizzle the passion fruit syrup on top and let the cake soak in all that flavour.

tips to bake moist passion fruit cake.

• Have all your ingredients at room temperature.
• Use the correct recommended-sized pan
• Line the baking pan with parchment/baking paper for easy removal.
• Measure your ingredients accurately.
• Make sure to check if your baking powder and baking soda is fresh.
• Preheat the oven to the recommended temperature and place the baking pan in the centre of the oven(big or small)to bake evenly.
• Avoid over-mixing the cake batter.
• Mix in one direction and not vigorously and only to incorporate to make a smooth batter.

Utensils and appliances needed.

• Saucepan to make the passion fruit syrup
• Strainer
• Scale to weigh ingredients
• Measuring spoons
• Lemon zester
• 2 small bowls.
• 1 large bowl
• Hand held mixer

More easy cake recipes.

lemon cake(9-inch, single-layer cake)

Chocolate cake(one layer of 9-inch cake).

ribbon cake(two-layer vanilla cake)

almond cake(almond butter cake, almond coffee cake)

RECIPE DIFFICULTY-LITTLE CARE NEEDED

Ingredients for the passion fruit cake

The ingredients mentioned below use standard measuring cups and spoons

200g(3/4 cups) of softened butter

200g(1 cup)of granulated sugar

Juice of 5 passion fruits(about 1/3 cup for the cake, 2 tablespoons for the syrup as well as a few tablespoons of the strained pulp with seeds)

1 tablespoon of lemon zest(substitute with vanilla essence)

3 whole eggs

200g(1 and 1/4 cups)of plain flour

2 teaspoons of baking powder

1/4 teaspoon of baking soda

118ml(1/2 a cup)of buttermilk(add 1 tablespoon vinegar to the milk, and let it sit for 5-10 minutes to make buttermilk)

Ingredients to make the passion fruit syrup

1/4 cup of water

165g(3/4 cup)castor sugar

2 tablespoons of remaining passion fruit juice as separated earlier

The tablespoons of the reserved strained passion fruit pulp

Easy passion fruit sponge cake

• Prep work to make the cake.
  • Remove pulp from the passion fruit.
  • Use a strainer to press the pulp and collect the passion fruit juice and seeds separately.
  • Reserve 2 tablespoons of the passion fruit seeds and discard the rest.

• (to make buttermilk, add 2 tablespoons of vinegar or lemon juice to a cup of fresh milk, and leave for 10 minutes until it thickens)

Making the passion fruit syrup.

Add the reserved passion fruit seeds, sugar, lime, and water into a saucepan.

Simmer over low medium heat, until the syrup thickens.

To stir the syrup as it simmers, simply swirl the pan from time to time.

Once the passion fruit syrup thickens, remove it from the stove and let the syrup cool.

The syrup should be thick yet pourable, not thick and firm.

How to make the moist passion fruit cake.

Line a 9″ baking pan with parchment paper. set aside.

Combine flour, and baking powder and set aside.

Add butter and sugar into a bowl, and cream with a handheld mixer until light and fluffy.

Add vanilla and passion fruit juice(1/3 cup)to the batter, and combine.

Once you have a smooth cream, add one egg at a time to the batter and combine.

Avoid overmixing, just 10 seconds of mixing after each egg should do.

Alternatively add, flour and milk to the batter(begin with flour and end with flour).

Combine until you have a smooth batter.

Always move the mixer or the spoon in one direction, and again try not to overmix as this will cause the cake to become dense.

Preheat oven to 170C/330F

Transfer the cake batter to the baking pan, and tap the pan a few times to remove any bubbles.

Smooth the batter with a spoon or spatula.

Place the cake in the centre of the oven.

Bake the cake for 35-45 minutes at 170C.

Check the cake at the 30-minute mark by inserting a skewer in the centre.

If it comes out clean remove the cake. should the skewer have wet batter sticking to it continue to bake for another 10 minutes.

Should you notice the top of the cake burning cover it with foil and continue to bake for the allocated time.

Remove the cake from the oven, and let the cake cool down for 15-20 minutes.

Invert the cake onto a cooling rack.

Once the cake cools, transfer the passion fruit cake onto a cake stand or plate.

If the passion fruit syrup is cold, warm it up for a few seconds while stirring it.

Gently pour the syrup onto the centre of the cake with a few tablespoons of the seeds.

Use the back of your spoon to gently spread the warm syrup from the centre and outwards, letting it drip along the edges.

Chill the cake for a few minutes, letting the syrup soak into the passion fruit cake and serve.

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