We grow a lot of passion fruit and we love to cook with it. Dishes as simple as regular fresh fruit salad with lots of papaya and pineapple, mango and passion fruit and then desserts – oh my goodness. Just take a look ( and a taste) of these two!
Passion Fruit Pound Cake
- 4 ounces butter, melted
- 2 cups self-raising flour, sifted ( see Tip below to make your own self rising flour)
- 1/3 cup buttermilk (see Tip Below to make your own Buttermilk)
- 2 eggs, lightly beaten
- 1 cup confectioners sugar
- 1 teaspoon lemon zest
- 6 passionfruit, for frosting
- 2 cups confectioners sugar, sifted, for frosting
- Preheat oven to 175°C. Grease a regular loaf pan. Place the butter, flour, buttermilk, egg, sugar and lemon zest in a large bowl. Using hand beaters, mix until well combined.
- Pour mixture into prepared pan. Bake for 45-50 minutes or until golden. Remove from oven and allow to cool completely. Cool in the pan for 5 minutes then transfer to a wire rack. To serve, remove the pulp and juice from the passion fruit and place in a small bowl. Add the confectioners sugar and stir to combine until the mixture forms a smooth paste. Carefully poke a fork into the top of the cake at various points of the top. Then drizzle the passion fruit mixture over the cake. Cut into slices and serve.
1. Make your own self rising flour – combine 1 cup of all–purpose flour with 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt. And you are right to worry about the shelf life of self–rising flour: the baking powder will lose its potency over time, which means your baked goods won’t rise as they should.
2. Make your own Buttermilk – combine 1 TBSP of white vinegar with 2 cups of milk and stir – and presto! You have Buttermilk!