The Tropical Treat

Passionfruit

Lemon and passion fruit drizzle cake

By

Lemon and passion fruit drizzle cake

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.

Lemon and passion fruit drizzle cake

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.

Vanilla passion fruit panna cotta

By

Vanilla passion fruit panna cotta

Panna cotta is deliciously good. I made this easy vanilla panna cotta with passion fruit for Valentine’s Day this year and it proved to be the perfect pudding.

It’s sweet, silky smooth and fruity and so simple to make – just prepare the day before so it sets overnight. 

Marks and Spencer also have an incredible panna cotta dessert with raspberries and prosecco that we order every single year. It’s definitely a lovely dessert for a special occasion.

Vanilla passion fruit panna cotta

The original recipe is from Olive magazine which I have adapted slightly by adding vanilla bean paste. Vanilla and passion fruit is a gorgeous tropical flavour combination and makes the ideal dessert for a romantic meal.

To make this easy vanilla panna cotta, simply heat whole milk and double cream together, mix in fresh passion fruit, vanilla and caster sugar. Strain the mixture and place in the fridge for a few hours until set.

And if panna cotta isn’t your thing, try this foolproof mango and passion fruit traybake with a mascarpone topping – absolutely delicious!

Vanilla passion fruit panna cotta

Serves 4
Prep 10 mins
Cook 15 mins
Total 25 mins + chilling overnight

Ingredients

2 1/2 gelatine leaves
6 passion fruits
200ml whole milk 
300ml double cream
1 tsp vanilla bean paste
80g caster sugar
1 tbsp icing sugar

Method

Place the gelatine leaves in a  bowl of cold water. Meanwhile, halve 3 of the passion fruits and scoop out the seeds and pulp.

In a medium sized bowl, mix the milk and cream in a bowl, then pour half into a pan and warm over a low heat. Add the caster sugar, vanilla bean paste and passion fruit seeds and pulp. Stir until the sugar has dissolved, then remove from the heat.

Remove the gelatine leaves from the water, squeezing out any excess liquid, then add them to the pan and stir until the gelatine has dissolved.

Strain the liquid through a sieve into a jug and stir in the rest of the milk mixture. Pour into moulds and chill for a few hours or overnight until set.

Slice the remaining passion fruits and mix the seeds and pulp with the icing sugar. Push through a sieve then add 1 tbsp of the seeds from the sieve.

Turn out the panna cottas by briefly dipping the base and top in hot water. Spoon over the passion fruit sauce to serve. 

Mango and passion fruit smoothie with lime

By

Let the January detox begin! I present a delicious tropical breakfast smoothie made from rolled oats, Greek yogurt, chopped mango, honey, passion fruit and lime juice. I have started running properly again so will definitely be adding this fruity smoothie to the mix. 

Add in your chosen protein powder for a perfect post workout smoothie or healthy snack.

Swap out the Greek yogurt for coconut yogurt or almond milk for an equally delicious Vegan version. Enjoy!

Serves 2
Prep 10 mins
Cook 5 mins
Total 15 mins

Ingredients

50g rolled oats 
250g mango, chopped 
1/2 a pot of Greek style natural yogurt 
1-2 tsp honey
250ml water
Juice of 2 passion fruit ( scoop seeds into a small sieve to juice and keep some to top the smoothie)
Juice of 1/2 lime

Method

Put the rolled oats, chopped mango, yogurt, honey, water, passion fruit and lime juice in a blender.

Blend until smooth and divide into glasses and top with some passion fruit seeds. Enjoy!