An easy passion fruit cake recipe – great for when you want a classic lemon drizzle with a tropical twist.
Passion fruit and lemon curd has got to be one of my favourite flavour combinations at the moment. Fruity, fresh and zesty – what’s not to like? A couple of weeks ago I made a lovely tart from BBC Good Food using the same ingredients and I’ll definitely be making both deserts again.
This particular recipe, however, is from Bonne Maman and there are lots of other lovely recipes you can make using their jams or sauces.
Make this passion fruit cake recipe for the most light, soft and fluffy cake. So the trick is the drizzle goes inside the cake too, when the cake comes out of the oven make fine holes with a cocktail stick and spoon over. If you’re looking for another passion fruit recipe try this creamy delicious panna cotta.
Serves 8
Prep 15 mins
Cook 90 mins
Total 105 mins
Ingredients
3 passion fruits
6 tbsp Bonne Maman Lemon Curd
30g ground almonds
150g unsalted butter, softened
185g golden caster sugar
2 medium eggs
225g plain flour
150ml sour cream
1 lemon, finely grated zest
2 tsp baking powder
1 tbsp pistachio nuts, roughly chopped
Icing sugar, to dust
Method
First, make the lemon and passion fruit drizzle. Halve the passion fruit and sieve the pulp into a small bowl, reserving the seeds. Stir 2 tbsp of the lemon curd into the juice and set aside. Stir the remaining lemon curd into the ground almonds and set aside. Wash about 2 tsp of the passionfruit seeds and leave to dry.
Heat the oven to 180C/160 fan/gas mark 4. Grease and flour a 1 litre bundt mould, a 900g loaf tine or a 20cm, deep, round cake tin.
Beat the butter and caster sugar together until light and fluffy then add the eggs one at a time with a tablespoon of the flour. Beat well until smooth.
Beat in the sour cream and lemon zest. Finally fold in the remaining flour and baking powder.
Spoon half the cake mixture into the prepared mould or tin then dot the lemon curd and almond mixture evenly over the top. Finish with the remaining cake mixture.Bake for 45 mins then cover the top loosely with foil and continue to bake for a further 30-40mins or until a skewer inserted into the middle comes out clean.
Leave the cake to cool for 10mins then turn out onto a wire rack placed over a plate. Make fine holes in the sponge using a cocktail stick and spoon the lemon and passionfruit drizzle over the cake whilst warm. Leave to cool.
Sprinkle with passion fruit seeds, pistachio nuts and dust lightly with icing sugar to serve.
