Friday, August 5, 2011


We have a lot of passion fruit on our garden fence right now - they fall down to the ground when they are ripe and we pick them up every day. Passion fruit grows here like weed, and I started to appreciate them REALLY after I saw how terribly expensive they are in Germany. Every day we halve some and spoon them out right into our mouth, enjoying the tart sweet flavor. I make ice cream from them - a tube of sweet condensed milk, whip cream and the pulp of the fruit - super delicious! - and today for the second time I did bake a "Bolo de Maracuja", a passion fruit cake, Brazil style. I found the recipe on the Internet, and I hope I may post it here, I will put the link at the bottom.
The first time I made the cake it turned out to be very sweet for our taste, so today I altered the amount of sugar and used less. I also used the whole fruit pulp and not juice, but I put it in a blender and crushed the kernels a bit. This cake is so palatable, luscious, and VERY flavorful and special - we just love it! I am very glad I found another lucky use for this blessing of fruit we have. The passion fruit plant is good for five or six years, then it gets "tired" and has to be taken out and a new one has to be planted. This will take place in our garden after the current harvest. The fence is about 10 meters long - one plant is enough and will cover it in no time - as I said, a "weed" really! :-)

Here is the passion fruit cake recipe:

4 eggs, separated
1 1/2 cup sugar
2 cups self rising flour
(or two cups cake flour and 2 tsp baking powder)
1/2 cup butter (unsalted, softened)
1 cup passion fruit (maracuja) pulp

4 passion fruits (I used more than in the original recipe)
3/4 cup sugar
1/2 cup water

Combine the egg yolks, sugar and butter, beat until fluffy.
Beat the egg whites till stiff. Put aside.
Add the flour and the fruit pulp to the egg mix, and then carefully fold the egg white under.
Pour into a greased tube pan (english cake pan) or spring form and bake on 180 degrees (preheated) about 40 minutes, insert a wooden tooth pick in the center, if it comes out clean the cake is done.

While the cake bakes, prepare the syrup. Put the sugar, water and fruit pulp in a small pot and bring to a boil. Reduce heat and cook for about 10 minutes, until the liquid has thickened to a syrup.

Remove the cake from the oven. Poke holes overall in the cake (I used a fork) and pour the syrup over the hot cake. Let the cake cool completely before serving.
This is the link to the original recipe.

Yummy, yummy, yummy! Have a nice weekend everyone!


Jutta said...

Liebe Yeal,

die Passionsfrucht habe ich noch nie gegessen. Aber was ich da sehe und lese scheint ja wirklich lecker zu sein.
Die Schirmpilze kannst Du auch essen. Man paniert die Schirme und bratet sie. Ich hätte mir auch welche mitgenommen, aber ich hatte noch einen Weg vor mir. So musste ich sie leider stehen lassen.

Ich wünsche Dir ein schönes Wochenende.

Liebe Grüße

Dawn of LaTouchables said...

Oh, delicious! You are making me hungry, Yael, and this is inspiration for the weekend!

Hilde said...

Yum! The cake looks delicious, Yael, and I'm absolutely sure it is! Thanks for sharing the receipe.

Have a lovely weekend :)

Pesky Cat Designs said...

This cake looks divine! Thanks for sharing the recipe. I am so lazy when it comes to baking. Perhaps you can send me a piece overnight international mail? hehe Enjoy!

Objekte-aus-Ton said...

Das sieht lecker aus, für mich bitte auch ein Stück!

promosyon said...

Well, it is great recipe given by you, I really tried to make it at my home, Low carb diet does not allowed high foods in carbohydrate, especially white flour, sugar and starchy vegetables.

sex addict said...

What a delicious food you prepared! I am very hungry to eat this testy dishes, and this is inspiration for the weekend!

Terry said...

Adding it in various dishes, too yummy test or new test you can get. We prefer to eat it with milk, rice, cream con, cupcake and lemon water. One of the favorite food of our family.
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