Divine Fruit Passion Cake Recipes

DIVINE FRUIT PASSION CAKE

Divine Fruit Passion Cake image

Make and share this Divine Fruit Passion Cake recipe from Food.com.

Provided by Gaurdian Gabriel

Categories Dessert

Time 45m

Yield 1 cake, 6-8 serving(s)

Number Of Ingredients 14

Ingredients

1 (18 ounce) box French vanilla cake mix
1 (6 ounce) box vanilla pudding mix
1/4 teaspoon nutmeg
3 jumbo eggs
1 1/3 cups 2% low-fat milk
1/3 cup vegetable oil
2 tablespoons meyer lemon rind, coarsely shredded
1/3 cup fresh meyer lemon juice
1 cup fresh wild blueberries
glaze
1/2 cup fresh meyer lemon juice
1 tablespoon meyer lemon rind, finely shredded
1/4 cup water
1/3 cup white sugar

Steps:

Preheat oven to 350 degrees.
Butter and flour a bundt cake pan or a tube pan and set aside until needed.
In a large bowl add the cake mix, pudding, nutmeg, eggs, milk, oil, lemon juice and shredded lemon rind, blend for 3 minutes.
Add the fresh wild blueberries gently and pour into prepared pan.
Bake for 35 - 38 minutes or until done.
Cool the cake in pan on rack for 10 minutes then turn out of pan and leave on rack.
Make the glaze by placing lemon juice, rind, water and sugar in a small pot and boil for 5 minutes, stirring constantly.
Poke holes on top and sides of cake and pour the glaze over top.
Allow to cool completely and serve with mango sherbet or sorbet.

PASSION FRUIT POUND CAKE

Passion Fruit Pound Cake image

Categories Cake Fruit Side Bake Passion Fruit

Yield makes one 9-inch (23-cm) loaf cake; 10 servings

Number Of Ingredients 12

Ingredients

Cake
1 1/2 cups (210 g) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (6 ounces/170 g) unsalted butter, at room temperature
1 cup (200 g) sugar
Grated zest of 2 oranges, preferably organic
3 large eggs, at room temperature
1 teaspoon vanilla extract
Glaze
1/2 cup (125 ml) strained fresh passion fruit pulp (from about 6 passion fruits) or thawed frozen purée (see Tip)
1/3 cup (65 g) sugar

Steps:

Preheat the oven to 350°F (175°C). Butter the bottom and sides of a 9-inch (23-cm) loaf pan, dust it with flour, and tap out any excess. Line the bottom with a rectangle of parchment paper.
To make the cake, in a small bowl, whisk together the flour, baking powder, and salt. Set aside.
In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter, 1 cup (200 g) sugar, and the orange zest on medium speed until light and fluffy, 3 to 5 minutes.
In a small bowl, beat together the eggs and vanilla. With the mixer running, slowly dribble the egg mixture into the butter mixture, stopping the mixer and scraping down the sides of the bowl as needed, until the eggs are completely incorporated. (The mixture may look curdled, which is normal.)
Using a rubber spatula, stir the flour mixture into the butter-sugar mixture by hand just until combined. Don't overmix. Scrape the batter into the prepared loaf pan and smooth the top. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool about 15 minutes.
While the cake is cooling, prepare the glaze. In a small bowl, very gently stir together the passion fruit juice and 1/3 cup (65 g) sugar. Don't let the sugar dissolve.
Loosen the cake from the loaf pan by running a knife around the sides of the cake. Invert the warm cake out of the pan, peel off the parchment paper, and turn it right side up onto a plate.
Using a wooden skewer, pierce the top of the cake all the way through to the bottom about 50 times. Spoon half of the glaze over the top of the cake. Turn the cake on each of its sides, spooning the rest of the glaze over so that the cake is evenly coated. Sop up the glaze that collects in the plate by rubbing the bottom and sides of the cake in it.
Serving
Serve the sliced cake just as it is or with a compote of fresh tropical fruit or berries.
Storage
Store the cake loosely wrapped in plastic wrap, to keep the glaze crisp.
Variation
To make ORANGE POUND CAKE, replace the passion fruit juice in the glaze with 1/2 cup (125 ml) freshly squeezed orange juice.
tip
To strain fresh passion fruit pulp, halve the fruits, scoop the pulp into a mesh strainer set over a bowl, and press the pulp to separate the seeds from the juice. You can find frozen passion fruit purée in Latin markets as well as online (see Resources, page 270).

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