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


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


Passionfruit buttermilk syrup cake
  • 1
    Preheat 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.
  • 2
    In 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.
  • 3
    Transfer 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.
  • 4
    Beat egg-whites in a clean small bowl with an electric mixer until soft peaks form. In two batches, fold lightly into cake mixture.
  • 5
    Spread mixture into the prepared tin. Bake for about 40 minutes. Stand 5 minutes before turning onto a wire rack to cool.
  • 6
    To 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).
  • 7
    Once cake is cool, drizzle with warm icing.


This recipe is best made on the day of serving.

More From Women's Weekly Food