I love the taste of passion fruit but have never actually used any in my baking! So when I saw some reduced in the supermarket I thought I would challenge myself to bake something with them.
For my first attempt I decided on a loaf cake and I was going to make a drizzle cake then I decided to make a coconut cake with a passion fruit and lime drizzle. I then made a lime and marscapone cheese icing and finished it with a drizzle of fresh passion fruit on the top.
The combination worked perfectly and the cake is lovely and light.
I am really pleased with the outcome and it's a delicious delicate cake, perfect with a cup of tea.
To start preheat the oven to 160 degrees centigrade (140 fan). Then line and grease a 2lb loaf tin with baking parchment.
Place the butter and sugar into the bowl of a stand mixer and beat until light and fluffy.
Add the eggs one at a time and mix between each egg.
Add the coconut milk (this is from a tin - make sure you mix it before use) and mix again.
Add the flour and Dessicated coconut and mix again.
Put the cake mixture into the prepared tin and level.
Bake for 70 minutes or until a skewer comes out cleanly.
To make the drizzle: Remove the pulp from the passion fruit and sieve to remove the seeds.
In a small bowl take about 2 tablespoons of the passion fruit juice and add 2 teaspoons of the seeds and mix. Set aside for the topping later.
Add the juice of the lime and the sugar to the remaining passion fruit juice and mix.
When the cake is baked brush the drizzle over the top and leave to cool in the tin.
To make the icing: In the bowl of a stand mixer add the marscapone cheese, sugar, lime zest and icing sugar and mix until smooth.
Place the icing in an icing bag with a 1A piping nozzle.
Pipe individual ball shapes from left to right until the cake is covered in icing.
Sprinkle with some coconut flakes or dessicated coconut and drizzle the passion fruit juice and seeds over the top to finish.
Passion Fruit, Lime & Coconut Loaf Cake
Sarah's servings: 9
Sarah's skill: Medium
Baking time: 70 minutes
Ingredients:
Cake:
200g Soft Unsalted Butter
175g Caster Sugar
4 Large Eggs
200ml Full Fat Tinned Coconut Milk
250g Self Raising Flour
75g Dessicated Coconut
Drizzle:
3 Passion Fruit
1 Lime (zest & juice)
50g Caster Sugar
Icing:
250g Full Fat Marscapone Cheese
75g Soft light brown sugar
50g Sieved icing sugar
Zest of 1 Lime
2 Tbsp Coconut Flakes/ Dessicated Coconut
Method:
Preheat the oven to 160 degrees centigrade (140 fan).
Line and grease a 2lb loaf tin.
Place the butter and sugar into the bowl of a stand mixer and beat until light and fluffy.
Add the eggs one at a time and mix between each egg.
Add the coconut milk and mix again.
Add the flour and Dessicated coconut and mix again.
Put the cake mixture into the prepared tin and level.
Bake for 70 minutes or until a skewer comes out cleanly.
To make the drizzle: Remove the pulp from the passion fruit and sieve to remove the seeds.
In a small bowl take about 2 tablespoons of the passion fruit juice and add 2 teaspoons of the seeds and mix. Set aside for the topping later.
Zest the lime and set aside for the icing.
Add the juice of the lime and the sugar to the remaining passion fruit juice and mix.
When the cake is baked brush the drizzle over the top and leave to cool in the tin.
To make the icing: In the bowl of a stand mixer add the marscapone cheese, sugar, lime zest and icing sugar and mix until smooth.
Place the icing in an icing bag with a 1A piping nozzle.
Pipe individual ball shapes from left to right until the cake is covered in icing.
Sprinkle with some coconut flakes or dessicated coconut and drizzle the passion fruit juice and seeds over the top to finish.
Sarah's extra slice......
The coconut milk is the type you buy in a tin in the Asian section of the supermarkets. Make sure you mix it before use.
The icing nozzle I used was a Wilton 1A.
I use disposable icing bags