Passionfruit Syrup Bundt Cake (IHCC)
The weekend is finally here, and it looks like it will be a beautiful one as I am "going" to a potluck party at I Heart Cooking Clubs! This passionfruit syrup Bundt cake is the one I will "bring" to the party.
I started to appreciate passionfruit recently after I learned how to select ripe passionfruit. A friend told me that ripe passionfruit is the one with wrinkled, dimpled and dented skin, not smooth skin. What?! This is the first time I heard people perfer wrinkles :). Seems passionfruit is an ugly duckling. It tastes intensely aromatic, richly fragrant. No wonder it has an alluring Chinese name “百香果”, which means "fruit with hundreds of fragrances". Furthermore, passionfruit is rich source of antioxidants, vitamin C and fiber. I eat it every other day now. Can't wait for them to ripen.
For those who still don't know how to appreciate passionfruit, here is the secret : Choose passionfruit that looks plump despite any wrinkles. If your passionfruit’s skin is still smooth, ripen it for a few days at room temperature until wrinkles appear.
In this cake, sour cream adds richess to the classic buttery cake, and passionfruit syrup dresses it up wonderfully. The cake is moist, and tastes slightly acidic with hints of vanilla. Delicious with a cup of coffee!
I am linking this post to IHCC November Potluck. To see what others bring to the party, click the link here.
I am participating I Like Big Bundts 2013, hosted by The Food Librarian. Same as Mary, the Food Librarian, I like cake and dislike frosting. Partially because of the warm weather here, partially because I am sensitive to sweetness. Bundt cake is so beautiful that it stands out even without frosting.
PASSIONFRUIT SYRUP BUNDT CAKE
(Donna Hay's recipe. My changes are in blue)
- 150g butter, softened
- 1 cup (220g) caster (superfine) sugar (* I cut down the sugar to 150g)
- 1 teaspoon vanilla extract
- 3 eggs
- 1 cup thick Greek-style natural yoghurt (* I replaced with sour cream)
- 2 cups (300g) self-raising flour, sifted (* I substituted self raising flour with 2 cups plain flour + 2 teaspoons of baking powder)
- 1 cup (250ml) passionfruit pulp
- ½ cup (125ml) water
- ½ cup (110g) caster (superfine) sugar
- Preheat the oven to 160ºC (320ºF).
- To make the passionfruit syrup, place passionfruit pulp, water and sugar in a small saucepan over medium heat and stir until sugar is dissolved. Bring to the boil, reduce the heat to low and cook for 10–15 minutes or until syrupy. Set aside.
- Place the butter, sugar and vanilla in the bowl of an electric mixer and beat for 10–15 minutes or until pale and creamy.
- Add the eggs, one at a time, beating well after each addition. Add yoghurt and beat until well combined.
- Fold through flour. Spoon mixture into a lightly greased 24cm bundt tin and bake for 35 minutes or until cooked when tested with a skewer.
- Remove cake from the tin and place on a serving plate. Spike all over with a thin skewer, drizzle cake with syrup and serve while still warm.