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
syrup:
4 passion fruits (I used more than in the original recipe)
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.
http://flavorsofbrazil.This is the link to the original recipe.
Yummy, yummy, yummy! Have a nice weekend everyone!
