When in Hawaii in 2018 I tried so many different baked goods that all used "lilikoi" or passion fruit as most call it. It's not a staple in the Saskatchewan grocery stores so when I found some the other week I decide to try out a recipe using it!
Bundt cakes are quick, easy and always a crowd pleaser, whether its for a birthday or a treat to take to work for your coworkers. Pair this cake with a cup of tea or coffee to enjoy it best.
Passion fruit is a very funny looking fruit, a shell filled with a bunch of jelly like seeds on the inside, it really reminds me of frog eggs which is so gross but luckily these little seeds are delicious and edible! I remove the seeds from the shells then place in a blender and pulse 2-3 times just to break the little jelly pulp around the seeds apart. I also found a carton of passion fruit nectar at the grocery store which could totally substitute for the actually fruit if needed.
Passion Fruit Bundt Cake
Ingredients:
Cake
- 1 cup butter, softened
- 2 cups white sugar
- 4 eggs
- zest of 1 lemon
- 3 cups all purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup passion fruit nectar (carton of juice from grocery store)
Passion Fruit Syrup
- 1/2 cup passion fruit pulp (passion fruit nectar if no fruits available)
- 3/4 white sugar
Glaze
- 1 cup icing sugar
- 2-3 tablespoons passion fruit nectar (1 tablespoon at a time until the icing is the right consistency, thick but still flows)
Instructions:
Preheat oven to 350F, grease and flour a 9 inch bundt cake pan.
In the bowl of a stand mixture combine butter and sugar, cream on high speed until fluffy, about 2 minutes. Add eggs one at a time mixing well between each egg.
In a medium bowl combine flour, baking powder, salt and lemon zest and mix. Starting with the flour mixture alternate adding to sugar mixture the passion fruit nectar and flour mixture. Mix between each addition, once all added mi until just combined.
Batter is thicker so using a large cookie scoop really helps getting the batter into your prepared pan. Once in pan make sure batter is even then place in oven and bake for 55 minutes to 1 hour, rotating the pan half way through baking
While cake is baking in a small sauce pan on medium heat combine passion fruit pulp and white sugar, cook until sugar has fully dissolved and set aside.
Once cake is baked remove from oven and let cool for about 10 minutes. Using a toothpick or fork poke a bunch of holes in the cake while its still in the pan, pour passion fruit syrup over the warm cake. Let cake fully cool then turn pan upside down on parchment paper and release cake form bundt pan.
Combine passion fruit nectar and icing sugar and whisk until smooth, add 1 tablespoon of juice at a time to make sure your glaze doesn't get too runny. Glaze the bundt cake however you want and enjoy!!
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