Passionfruit Cake

I was passing along Victoria Market when I noticed that they were selling 6 passionfruit for $2!

Better news, Bianca was popping along and I needed to bake her a cake. 

I found this recipe off bestrecipes.com  and tweak it a little as usual. I don't like too much of butter and sugar so I tend to cut them to a third anyway. 

The recipe requires 4 pulp of passionfruit which including the seeds. Surprisingly the seeds gave a crunchy texture and we all enjoyed it.  

This cake has icing on the top. 

And if you don't like icing, I think with just the cake and have a passionfruit coulis will do a great trick too. 

Passionfruit Cake

125 g butter

1/4 cup caster sugar

2 eggs

2 cups of self-raising flour

1/2 cup milk

4 pulp of passionfruit (with seeds)

Icing:

1 tablespoon of butter

1 1/2 cup of icing sugar

2 pulp of passionfruit, sieved  (without seeds)

1) Preheat oven to 180 C. Brush a round 20cm cake pan with butter and line the sides with non-stick baking paper. 

2) Cream butter and sugar. Add in the eggs to combine. 

3) Add in sifted flour alternating it with milk. Then add passionfruit pulp until all combined.

4) Pour in cake pan and bake for 40 minutes or until skewers into cake comes out of clean. 

5) To make icing, Whisk butter and icing sugar till combined. Then add sieved pulp.

6) When cake comes out from the oven, using a skewer, poke around the cake. When icing is poured on the cake, this will help the icing absorbed into the cake easily.