Passion Fruit Cake
Passion fruit's sharp, tropical tang cuts through the sweetness of this simple cake, both in the batter and in a syrup poured on top. It's an easy way to bring a bright, unexpected flavor to an everyday bake.
Ingredients
- 3 large eggs
- 1 1/2 cups (300g) sugar
- 1/2 cup (120ml) neutral oil
- 1/2 cup (120ml) fresh passion fruit juice, pulp and seeds included
- 2 1/2 cups (310g) all-purpose flour
- 1 tablespoon baking powder
- For the syrup: juice of 1 more passion fruit + 3 tbsp sugar
Instructions
- Preheat the oven to 350°F (180°C) and grease a bundt pan.
- Whisk the eggs, sugar, and oil together until combined, then whisk in the passion fruit juice and pulp.
- Fold in the flour and baking powder just until combined.
- Pour into the pan and bake for 30-35 minutes, until golden and a toothpick comes out clean.
- For the syrup, warm the passion fruit juice and sugar together until the sugar dissolves.
- Cool the cake for 10 minutes, unmold, then spoon the syrup over the top before serving.
Tips
- Scoop the pulp straight from the fruit — the seeds are edible and add texture and tang.
- If passion fruit is out of season, thawed frozen pulp works just as well.
- For a stronger flavor, add a teaspoon of passion fruit zest-free pulp to the syrup.
Frequently Asked Questions
Is it very sour?
The sugar balances the tartness, so it's tangy but still a sweet cake overall.
Can I substitute the fruit?
Lime or a passion fruit-orange blend both work with the same method.
