Passion Fruit Cake Recipes

PASSION FRUIT CHEESECAKE

Steps:

• For the cheesecake: Position a rack in the middle of the oven and preheat to 325 degrees F. Brush an 8-inch springform pan with a light coating of canola oil.
• Puree the mango and passion fruit juice in a food processor until smooth. Add the cream cheese and continue to process until smooth. Then add the sugar, yogurt, and cornstarch, pulsing to combine. Then add the eggs, lime zest and juice and pulse to combine. Take care not to overmix the batter. Pour batter into the prepared pan.
• Bake the cheesecake until the outside of the cake is set but the center is still a little loose, about 45 minutes. Turn the oven off and open the door to let out some heat. Close door and continue to cook the cheesecake in the residual heat in the oven for 20 minutes. This gentle finish minimizes the risk of the dreaded crack in your cheesecake.
• Run a knife around the edges and cool to room temperature, about 1 hour. Cover and refrigerate for 1 hour.
• Meanwhile make the topping: Put about half of the passion fruit juice and all the lime juice in a medium bowl and sprinkle the gelatin over the surface. Don't stir. Set aside until the gelatin "blooms", about 1 minute. Boil the remaining passion fruit juice and all of the sugar in a small saucepan until the sugar dissolves. Whisk the hot juice into the gelatin mixture until smooth. Refrigerate until just begins to set, about 20 minutes. Stir in the fresh passion fruit pulp and seeds and pour over the top of the cooled cheesecake. Refrigerate for at least 8 hours or overnight.
• To make mango coulis: Puree the passion fruit juice, mango, lime juice, and sugar in a food processor.
• Bring cheesecake to room temperature 30 minutes before serving. Remove the springform ring. To serve, dip a knife in warm water, wipe dry before slicing each piece. Serve with mango coulis.

PASSION CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Oil and line the bases of 3 x 20cm sandwich tins with baking parchment. Mix the flour, cinnamon, baking powder, half the sugar and the coconut in a large mixing bowl. In another bowl mix the beaten whole eggs, mashed bananas, grated carrot, drained crushed pineapple, milk and oil. Beat the egg whites until stiff, then add the remaining sugar and beat until stiff and shiny again.
• Stir the wet mixture into the dry until smooth and lump-free, then using a large metal spoon or spatula, fold in the egg white mixture. Divide evenly between the tins and bake for 25 mins until risen and a skewer comes out clean. You might need to swap the position of the tins after 20 mins.
• For the drizzle, scoop out the passion fruit pulp into a small pan. Add the pineapple juice and caster sugar and heat until bubbling, then bubble until syrupy. For the icing, beat the cheese and butter until lump-free, then beat in icing sugar and vanilla. Chill until ready to assemble.
• Poke the cakes all over with a skewer, drizzle over most of the passion syrup, then cool. Once cool, spread the icing over two of the sponges. Sandwich together and top with the third, un-iced, sponge. Drizzle over the remaining syrup.

PASSION FRUIT POUND CAKE

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).

FROZEN PASSION FRUIT MERINGUE CAKE

Steps:

• Make meringue layers:
• Preheat oven to 275°F.
• Draw 3 (14- by 3-inch) rectangles, about 3/4 inch apart, on parchment. Turn paper over (rectangles will be visible) and put it on a lightly buttered large baking sheet.
• Beat whites with a pinch of salt in a large bowl with an electric mixer at medium speed until they hold soft peaks. Beat in sugar, 1 tablespoon at a time, then increase speed to high and continue beating until whites hold stiff glossy peaks, about 4 minutes with a standing mixer or 8 to 10 minutes with a handheld. Transfer meringue to pastry bag fitted with 1/3-inch tip and fill in rectangles completely. Gently smooth tops, then bake in middle of oven until firm and very pale golden, 45 to 60 minutes. Slide meringue layers (on parchment) onto a large rack. Cool completely, then carefully peel off parchment.
• Make mousse while meringues bake:
• Melt butter with cornstarch, passion-fruit pulp, and 3/4 cup sugar in a 2-quart heavy saucepan over moderately low heat, stirring until sugar is dissolved.
• Whisk together whole egg and yolks in a large bowl until combined, then add butter mixture in a stream, whisking. Transfer mixture to saucepan and cook over moderately low heat, whisking constantly, until thick enough to hold mark of whisk and first bubble appears on surface, 3 to 5 minutes. Transfer curd immediately to a metal bowl set in a larger bowl of ice and cold water and cool, stirring occasionally, until cold.
• Beat cream with remaining 2 tablespoons sugar with electric mixer until it just holds stiff peaks. Fold 2 cups whipped cream into curd gently but thoroughly to form a mousse (for filling and icing).
• Transfer 3/4 cup whipped cream to a small bowl and reserve, chilled, for cream layer. Fold 1/2 cup mousse into remaining whipped cream, then transfer to cleaned pastry bag fitted with 1/8-inch tip and reserve, chilled, for decorative icing.
• Assemble cake and freeze:
• Arrange 1 meringue layer, flat side down, on platter and spread evenly with 3/4 cup mousse. Cover with another meringue layer and spread evenly with reserved whipped cream. Cover with remaining meringue layer, flat side up, and spread remaining mousse evenly over top and sides of cake, smoothing with a cake spatula. Pipe icing decoratively on top of cake, then freeze, uncovered, until firm, at least 3 hours.
• About 1 hour before serving, put cake in refrigerator to soften slightly.

PASSION FRUIT CHEESECAKE

Steps:

• HEAT oven to 325ºF.
• Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
• Beat cream cheese, flour and 1 cup of the remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in 1/2 cup passion fruit; pour over crust.
• Bake 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Meanwhile, bring remaining passion fruit and sugar just to boil in saucepan on medium-low heat 15 min. or until thickened, stirring frequently. Cool completely.
• Cut kiwi into thin slices. Add to top of cheesecake along with the strawberries. Drizzle with passion fruit sauce.