Granadilla (Passion fruit) Cake - Rethink Central

Granadilla (Passion fruit) Cake

by | May 23, 2014 | Cake

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As summer time begins to roll around, it is completely natural to start desiring more exotic cakes.

Or, we think so over at Rethink Central, but then we’re somewhat obsessed on the subject.

If you happen to be one of those people craving a lovely cake with a hint of exotic fruit, this is exactly the cake you need.

However, you don’t need to wait for passion fruit/granadillas to come into season – the pre-prepared pulp in a jar works just as well as the fresh kind.

And, you don’t use enough to feel guilty about it the fact it can be a litlte pricey. Anything left over is delicious on ice cream or in as the filling in a pavlova

-:–:-

Ingredients

Recipe makes 1 large round cake

225 grams (2 sticks) Butter
280 grams (1¼ cup) Caster sugar
3 med Eggs
280 grams (2¼ cup) Cake flour
40 grams (¼ cup) Cornflour
1 tablespoon Baking powder
pinch of salt
125 ml (½ cup) Milk
115 grams (4 oz) Granadilla/Passion fruit pulp

For the icing

2 teaspoons (reserved) Granadilla/Passion fruit pulp
Icing sugar

To prepare

Preheat your oven to 180ºC (350ºF, Gas mark 4). Grease a large spring form cake tin and line with parchment paper.

Cream the butter and sugar together until pale and creamy. Beat in the eggs. In a separate bowl, sift together the dry ingredients, then fold this into the butter mixture, alternating with the milk.

Reserve 2 teaspoons of your granadilla/Passion fruit pulp in a separate bowl, then stir the rest of this into your batter. Pour this mixture into your prepared baking tin and bake for 50 minutes, until a skewer comes out clean.

To prepare the icing, mix the reserved granadilla pulp with enough icing sugar to create a runny consistency, then spread over your cake.

Really good bit

You can easily make this into a lovely sponge cake if you prepare two sandwich tins (and reduce the baking time by about 10-15 minutes).

Instead of making an icing, blend the reserved granadilla/Passion fruit pulp with a teaspoon of icing sugar and 250 ml (1 cup) Whipping cream. Use this to sandwich your cakes together and enjoy.

-:–:-

From the notebook of Katie Schenk

Mmmm, cake. Fancy some more cake recipes before deciding what to bake? Or just fancy flicking through some cake-porn? We won’t tell – check these beauties out here:

Store Cupboard Standby : Fast Fudge Cake
Yoghurt and Lime Cake
Super Easy Pineapple Cake

If you make this do drop us an email with a pic. We’d LOVE to see how it turns out.

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