Baking Cake

Passion Fruit Cake

Passion fruit recipes always have a “je ne sais quoi” of tropical exoticism.

The tanginess of the Passion Fruit pulp makes this cake pleasantly not-so-sweet, fluffy and moist.   The Seeds give it an extra dimension of texture and are a nice surprise.  

The Passion Fruit Compote is optional but it certainly adds a bit of glamour to the recipe.

My definition of a perfect cake.   No wonder why it has been my favorite cake recipe for 20 years.

Passion Fruit Cake


Author: Rachel Elich     
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For the Cake

  • 5 eggs, separated
  • 100g butter at room temperature
  • 2 cups caster sugar
  • 2 cups white plain flour
  • 1 cup of passion fruit pulp with seeds
  • 1 tablespoon baking powder,

For the Compote

  • 1 cup of passion fruit pulp with seeds
  • 1 cup of sugar

For the Cake

  1. Pre-heat the oven to 180C. 
  2. Grease the tin of your choice and sprinkle some flour.
    Use an electric beater to beat the egg yolks, sugar, butter until smooth and pale. 
  3. Stir in the sifted flour, the passion fruit and the baking powder.
  4. In another bowl, beat the egg whites until stiff peaks form. 
  5. Gently fold the egg whites into the mixture. 
  6. Pour into the tin and bake it for 25-30 min, until a skewer comes out clean when inserted. 
  7. Allow it to cool in the tin for some minutes and turn onto a wire rack to cool completely,

For the Compote

  1. For the compote, just mix up the passion fruit and the sugar in a sauce pan.
  2. Bring it to boil and leave it simmering until thick to your taste.

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