Passion Fruit Bundt Cake

August 17, 2013Sew White

I love passion fruit and I’ve been wondering for a while to incorporate it into cake for a while.

I finally had a great idea to add it into a bundt cake.

Here is my recipe for this delicious cake.

5 from 2 votes
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Passion fruit bundt cake

Servings 12 servings
Author Sisley White

Ingredients

The Cake

  • 225 g butter
  • 450 g golden caster sugar
  • 4 medium eggs
  • 350 g plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 350 g Rachel's Peach and Passion fruit yoghurt
  • 1 passion fruit - pulp strained and pips removed.

Drizzle

  • 70 ml water
  • 70 g of caster sugar
  • 2 passion fruits

Instructions

Making the Cake

  1. Preheat the oven to gas 150ºC fan (160 regular)

  2. Cream together the butter and sugar until pale and fluffy.
  3. Add the eggs one at a time, mixing in well each time. The mixture will get lighter and fluffier.
  4. In a separate bowl, measure out the flour, bicarbonate of soda and salt.
  5. Add the yoghurt and passion fruit pulp into the butter/sugar/egg mixture and mix well.
  6. Sift in the flour in two halves. Mix this slowly until all the flour has disappeared.
  7. Pour the mix into a greased and floured tin.
  8. Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. It's stable from about an hour in if you want to check or turn it around.
  9. When the cake pulls away from the edge of the tin the cake is ready.
  10. After 20 minutes turn the cake out of the tin onto a cooling wrack to cool.

Making the Drizzle

  1. Place the water and sugar into a pan and bring to the boil.
  2. Reduce the heat so it's still bubbling slightly and simmer for 4-5 minutes, or until it starts to look like syrup.
  3. Take off the heat and add the pulp from the two passion fruits and stir.
  4. Allow to cool slightly so it thickens a bit more.
  5. While the cake is cooling put the cake on a plate and drizzle the syrup over.
  6. Enjoy while it's all still warm (it still tastes wonderful cold too but warm makes it extra special)

The cake out of the oven and cooling

Gorgeous passion fruit

 Making the sugar syrup

 Adding the passion fruit.

 I absolutely love this cake.

The syrup really defined the lines of the bundt pan.

  Served with a pot of tea yum yum

4 Comments

  • My Year 2013 | Sew White

    January 11, 2014 at 3:21 pm

    […] Here are a few of bundt cakes from the year – many recipes are me playing different flavours – the most viewed bundt recipe was my passionfruit and peach bundt and the recipe is here http://sewwhite.wordpress.com/2013/08/17/passion-fruit-bundt-cake/ […]

  • Gingey Bites

    August 8, 2015 at 1:39 pm

    This looks gorgeous! I love anything with passionfruit in it and have never made a bundt so I’ll have to get a tin & give this one a whirl!

    1. Sew White

      August 10, 2015 at 10:26 am

      Thank you!
      You will love it! Bundts are so easy and brilliantly delicious.

  • Champagne and Raspberry Bundt Cake – Supper in the Suburbs

    January 6, 2016 at 8:00 am

    […] Passion Fruit Bundt from Sisley at Sew White […]

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