My dad has the most amazing green thumb and magical methods for making plants and trees grow. In addition to his handmade Japanese koi pond, tortoise wooden cabin dwelling, plus over hundreds of plants and trees to tend to, he has an amazing passion fruit vine that has taken over about 15% of the backyard, making up its way to the second story of their house!
I remember living at home several years ago not even realizing that there was a passion fruit vine growing literally outside of my bedroom window until the first day Patrick met my parents when he came to visit me while I was sick at home and my mom made him some fresh passion fruit juice. Well, it's blown up since then and because my parents have too much of it, I get to harvest the goods.
I really love passion fruit and it's unique flavor profile. It's fleshy and gelatinous with a sweet and sour semi-tangy taste. If you wait long enough, it has a fermented taste which some may enjoy. I love it best in drinks and desserts.
Last week was my mom & dad's birthday, so I wanted to use the passion fruits they gave me to make them a passion fruit pound cake. The cake turned out absolutely delicious and was enjoyed by all. The cake is moist, rich, buttery, a little dense but still fluffy. I kept the seeds, which gave it a nice occasional crunch (think poppy seeds texture). The passion fruit glaze soaked into the cake nicely giving it a fruity and sweet tangy taste. I'll definitely be making it again. Here's the recipe below - enjoy!
Glazed Passion Fruit Poundcake Recipe
Serves 6-8 people
Adapted from Swapna's Cuisine
INGREDIENTS FOR CAKE
- 1 1/2 cups cake flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 100 ml buttermilk
- 1 tsp pure vanilla extract
- 4 tbsp passion fruit pulp with or without seeds (about 4-5 passion fruits total)
- Zest of 1 orange
INGREDIENTS FOR GLAZE
- 5 - 6 tbsp passion fruit pulp without seeds
- 1/2 cup powdered sugar
- For the cake, grease and flour the sides of a loaf pan or 8″ ring tin, or a 6″ round tin. Line the bottom with parchment paper.
- Preheat the oven to 340F.
- Sift the flour with the baking powder, baking soda and salt. Set aside.
- On low setting with a mixer, cream the butter and sugar. Beat in eggs one at a time, followed by the vanilla extract, passion fruit pulp and orange zest.
- With beater on low add the flour and buttermilk alternately in three lots.
- Bake for 50-60 minutes till golden brown on top, and the tester comes out clean.
- For the glaze, mix together passion fruit pulp into the powdered sugar, stir till all lumps have dissolved. Add some more powdered sugar / pulp, until you get the required consistency.
- Pour the glaze evenly over the cooled cake, letting some drip over the sides. Wait for till it sets.