Passion Fruit Bundt Cake

Passion Fruit Bundt Cake

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There isn't a single recipe that Bundt cakes are characterized by. Instead it is their unique shape that they are best known for. They generally have fluted grooved sides and a tube in the middle of the pan. This creates the hole in the middle of the cake.

This unique design means that more of the batter touches the pan than a normal round cake pan. This provides a faster and more even heat distribution when cooking.

Nordic Ware originally trademarked the Bundt name and became popular in the 1950's and 60's. Similar pans can be found under the name of "fluted tube pans."

For this recipe you can choose to sprinkle with powdered sugar, to drizzle a passion fruit glaze, or to not decorate at all.

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Yield:1 Large Bundt CakeTotal Time:

Ingredients

  • 5 Large Eggs
  • 1 ¼ C Granulated Sugar
  • Zest from 1 lemon
  • ½ C + 2 Tbl Olive Oil
  • 1/3 C Yogurt
  • 2 Tbl Passion Fruit Puree
  • 1 C Self Rising Flour
  • ½ C Almond Flour
  • 1/3 C Fine Semolina
  • ¼ tsp Baking Powder
  • Passion Fruit Syrup
  • 1/3 C Passion Fruit Puree
  • 1/3 C Granulated Sugar

    Instructions

    Time:Prep 30 minutesCook 45-50 minutes
    1. Preheat oven to 350 Degrees F
    2. Grease an 8-1 Cup bundt pan with baking spray. Flour the pan.
    3. In a large bowl combine the eggs, sugar and lemon zest. Beat on medium speed until pale and light, about 5 minutes.
    4. Add the olive oil, yogurt and passion fruit puree. Beat until just combined.
    5. In a medium bowl, whisk together the flour, semolina and baking powder.
    6. Reduce mixer to low speed and gradually add the flour mixture.
    7. Pour cake batter into prepared pan.
    8. Bake cake for 40-45 minutes or until a cake tester inserted into the middle comes out clean.
    9. Let cake cool in pan for at least 10 minutes before inverting onto a wire rack to cool.
    10. While cake is baking make the passion fruit syrup.
    11. In a medium saucepan set over medium heat, bring the passion fruit puree and sugar to a boil.
    12. Let simmer for 2-3 minutes until slightly reduced. Remove from heat and let syrup cool.
    13. Brush cake while still warm with the passion fruit syrup. This adds moisture and more passion fruit flavor to the cake.
    14. Serve cake with a dusting of powdered sugar or a simple passion fruit glaze (combine passion fruit puree with powdered sugar to make the glaze).