Friday, 27 April 2012

Passionfruit cake with passionfruit glaze


 I have a passion for passionfruit aka granadilla aka passiflora ligulalis.  To me the taste is pure nostalgia.  Growing up in South Africa, we had a vine which used to produce so much fruit that I used to pluck them, cut them in half and squich the contents straight into my mouth.  My Mum used to make a wonderful granadilla cake, which consists of flavouring the sponge with the pulp and then adding the pulp and seeds to buttercream icing.

I had no idea that they are native to the Andes Mountains between Bolivia, Venezuela and Colombia. It grows as far south as northern Argentina and as far north as Mexico. Outside of its native range it grows in the tropical mountains of Africa and Australia, and is now common in local markets of Papua New Guinea, where it is known as 'sugar fruit'.

The taste and aroma of a ripe passionfruit is like no other.  A tonsil tickling sourness mixed with an almost indescribable tropical-ness.  They are also mega-healthy for you containing vitamins A, C, and K, phosphorous, iron and calcium.

Spring has been so grey, wet and rainy this year that summer feels like it's simply never going to get here.  So I decided to cheer myself up with a little bit of sunshine on a plate by making a passionfruit cake.

Be warned this cake is seriously passionfruity -  you'll need the pulp of 8 passionfruit.  In the UK, ASDA supermarkets nearly always have a great deal of 3 for £1.

 To make this cake follow my foolproof sponge cake recipe here and add the sieved pulp of 3 passionfruit to the mixture near the end.

To make the butter cream icing [in the middle of the cake]  follow the recipe at the end of the sponge cake recipe and to this add the sieved pulp of  3 passionfruit.

To make the glaze mix [on the top of the cake] mix together the pulp of 2 passionfruit with enough sieved icing sugar to make a sticky glaze and pour it over the cake.  If you fancy having some seeds in the pulp to add interest then push the seeds around in the sieve with a metal spoon until they look nice and shiny and then add them to the glaze.

My cake looked a little plain, so I rooted around in my goodie draw and found some left over lemon and organge jellies and added them on top
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2 comments:

Choclette said...

This sounds even better than my passionfruit curd cake, which I haven't blogged about yet. Sounds pretty similar, except I made passionfruit curd first then used this in the cake and in the buttercream. I didn't have enough passionfruit for the glaze though so used orange juice instead.

Love passionfruit, which I tried for the first time in Austrlalia 14 years ago - what an amazing experience.

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