Make your taste buds sing with a delightful and pulpy passionfruit bundt cake drizzled in intense lemon-infused syrup, served warm with double cream on the side for a satisfying dessert that is at once rich, sweet and tart.
Yield: Serves 8
Prep Time: 35 mins
Cook Time: 90 mins
Difficulty Level: 4/5
Ingredients
- ⅔ cup (160 ml) passionfruit pulp
- 250 g butter, softened
- 1 tbsp finely grated lemon rind
- 1 cup (220 g) caster sugar
- 3 eggs
- ¾ cup (180 ml) buttermilk
- 2 cup (300 g) self-raising flour
LEMON SYRUP
- ¾ cup (165g) caster sugar
- ⅓ cup (80ml) lemon juice
- ¼ cup (60ml) water
Steps
01. Preheat oven to 180 C. Grease and lightly flour a 24 cm bundt pan.
02. Strain passionfruit over a medium jug; reserve juice for cake mixture, and seeds for lemon syrup.
03. Whisk butter, rind and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Transfer mixture to a large bowl; fold in combined buttermilk and reserved passionfruit juice, and the sifted flour in two batches. Spread mixture into pan.
04. Bake cake for 1 hr or until a skewer inserted into the centre comes out clean. Leave cake in pan for 5 mins before turning onto a wire rack placed over a tray.
05. Meanwhile, make lemon syrup. Place sugar, lemon juice, the water and half the reserved passionfruit seeds (discard remaining seeds or freeze for another use) in a small saucepan; stir over heat, without boiling, until sugar dissolves. Simmer, uncovered, without stirring, for 5 mins.
06. Pour hot syrup over hot cake; serve cake warm.
TIP
You will need about nine passionfruit for this recipe. You can also make the cake in a greased and lined deep 22 cm round cake pan or a buttered and floured 21 cm baba cake pan.
Photo: bauersyndication.com.au