Passionfruits were on sale of lately and so we ended up to our noses in the deliciously tangy yet sweet fruit. Eva enjoys the slight crunch (although I suspect she swallows it more than munches on it) and we thought why not put it in a cake. I came across this recipe in my usual search for toddler-friendly ones and decided to give it a go in between my diet pill reviews and spinning, shop stocking, etc.
While the result was a very fragrant and not sweet at all cake, I should have listened to my instinct and cut back on the amount of milk. One cup was a bit tad too much in my case as I ended up with a very fluffy and moist top but dense, ultra wet bottom – a sign that I have too much liquid in my cake. I wouldn’t recommend cutting back on the passionfruit pulp as it lends a lovely fragrance plus flavour to the cake. Perhaps 3/4 cup of milk would be better instead of the recommended one cup.
The original recipe calls for one to strain the passionfruit milk mix but I opted to skip this step as I wanted to incorporate some texture in the cake. If you prefer a smoother texture or dislike the idea of your toddler swallowing seeds (they end up in the poop anyway), you can strain the milk just before you add this into the cream mix.
Adapted from Passionfruit’s Passfruit Recipes
1/2 cup passionfruit pulp
1/2 tsp vanilla essence
1 tsp baking soda
1 1/2 cups cake flour
1 tbsp golden syrup
1 tsp baking powder
1/4 to slightly less than 1/2 cup unrefined sugar
1 cup milk
- Preheat oven to 180 °C.
- Place the pulp and milk in saucepan. Heat to lukewarm, then add the baking soda.
- Cream the butter and sugar then add golden syrup and egg. Mix well and then add the vanilla.
- Pour the passionfruit milk mixture into the creamed mixture. You can opt to strain the milk before this step. Add the sifted flour and baking powder.
- Pour the batter into tin and bake for 40 minutes or until the cake is cooked (test with a cake tester or skewer).
- Serve as it is with some coffee or tea or just eat it on its own!