Passionfruit buttermilk syrup cake
Passionfruit is an often underrated fruit but you won't be forgetting its sweet flavours anytime soon with this creamy buttermilk cake and syrupy passionfruit icing.
- 40 mins cooking
- Serves 8
Print
Ingredients
Passionfruit buttermilk syrup cake
- 250 gram butter, softened
- 1 cup (220g) caster sugar
- 3 eggs, separated
- 2 cup (300g) self-raising flour
- 3/4 cup (180ml) buttermilk
- 1/4 cup (60ml) passionfruit pulp
Passionfruit icing
- 1 1/2 cup (240g) soft icing sugar
- 1/4 (60ml) passionfruit pulp
Method
Passionfruit buttermilk syrup cake
- 1Preheat the oven to 180°C (160°C fan-forced). Grease and lightly flour a 24cm bundt tin or a 20cm baba cake pan; tap out excess flour.
- 2In a small bowl, beat butter and sugar with an electric mixer until light and fluffy, then beat in egg yolks one at a time. Beat until combined.
- 3Transfer the mixture to a large bowl and stir in half the sifted flour and half the buttermilk. Stir in remaining flour, buttermilk and passionfruit pulp.
- 4Beat egg-whites in a clean small bowl with an electric mixer until soft peaks form. In two batches, fold lightly into cake mixture.
- 5Spread mixture into the prepared tin. Bake for about 40 minutes. Stand 5 minutes before turning onto a wire rack to cool.
- 6To make passionfruit icing, sift the icing sugar into a small heatproof bowl. Using a wooden spoon, stir in enough passionfruit pulp to form a firm paste. Stand the bowl over a small saucepan of simmering water, stir until the icing is a pouring consistency (do not overheat).
- 7Once cake is cool, drizzle with warm icing.
Notes
This recipe is best made on the day of serving.
