Skip to main content

Lemon Passionfruit loaf (Cake de maracuya y limón)








Absolutely we loved these little loaf cakes with passion fruit!
 I was cleaning the fridge and discover I had two frozen bags with passion fruit.
(And always I have passion fruit's recipes )
 You can bake with frozen or fresh passion fruit.
If you buy fresh passion fruit select ones withwrinkled skinas they are the ripest.
I love how smell passion fruit ...



Source :  I love coconut cream




Ingredients

1 teaspoon lemon zest
125 grams butter room temperature
1 cup caster sugar
2 eggs
3/4 cup cup heavy cream or greek yogurt
2 cups all purpose flour
2 teaspoons baking powder

Glaze

1/4 cup caster sugar 
lemon juice 
1 passion fruit or 
two tablespoons frozen passion fruit


Method

Preheat the oven to 180°c (375°F) and grease and line a 20 cm loaf tin or three littles .
Cream butter, sugar and lemon zest until light and fluffy.
Add eggs, one at a time, beating well after each addition.

Add  all purpose flour,  baking powder and  heavy cream or yogurt and mix until combine. 
Pour batter into a prepared loaf tins  and bake for 40 minutes or until a skewer inserted into the middle return clean.

Glaze

To make glaze, heat lemon juice, passion fruit pulp and sugar in a small saucepan.
Stir and bring to the boil the remove from heat and allow to cool.
Drizzle glaze over cooked loafs and allow to cool in tin.



Print recipe here























En español

Cake de maracuya





Este cake de maracuya es absolutamente delicioso y super fácil.
Se puede ocupar maracuyá congelada (en supermercxados) o natural.

Lo hice en tres moldes pequeños pero se puede usar uno solo de un largo aproximado de 20 cm.
Solo tener en cuenta que cuando se usan moldes pequeños  la coccion es más rápida. 





Ingredientes

1 cucharadita de ralladura de limón
125 gramos de mantequilla temperatura ambiente
1 taza de azúcar en polvo
2 tazas de harina sin polvos de hornear
2 cucharaditas polvos de hornear

Glaseado

1/4 taza de azucar glass 
jugo de limon 
1 maracuya
o 2 cucharadas de maracuyá congelado


Preparacion

Precalentar el horno a 180°c y preparar el molde de 20 cm o tres moldes pequeños.
Hacer un batido cremoso con la mantequilla, azucar y ralladura de limon.
Agregar los huevos de a uno batiendo cada vez.

Agregar la harina, polvos de hornear y crema o yogurt.
Vaciar este batido a un molde de 20 cm o tres pequeños.
Hornear por 40 minutos o hasta que al insertar un palito salga seco.

Glaze de maracuya

En una olla pequeña mezclar y calentar el maracuyá, azucar y limon.
Revolver hasta que hierva un poco y despues dejar enfriar.
Cuando este frio y se retiren los cakes del horno bañar con este glaze los queques y dejar reposar antes de cortar.

Labels:

Comments

Post a Comment

Popular posts from this blog

Passion fruit souffle (Souffle de maracuyá)

Also known as grenadilla, passion fruit is a tropical fruit with intensely flavoured slightly sour, yellow juicy pulp. I have to confess that I absolutely love passion fruit (aka maracuya) and in fact you can make desserts, tarts, ice cream, I had not made a soufle but the recipe enchanted me.  Absolutely recommend. I always use frozen maracuya if you do not have fresh maracuya. It freezes very well. Source : BBC Good food Ingredients knob of butter, plus extra for greasing 100 grams caster sugar, plus extra for dusting 4 medium egg ehites 300 grs frozen passion fruit  159 ml ready made custard Heat  oven to 180° c . Put a baking tray on the top  shelf to heat up.Grease 5 or 6 ramekins with butter and dust the insides with caster sugar to coat. Whisk the egg white with a pinch of salt in bowl until stiff.  Add 2 tablespoon of the sugar and whisk for 30 seconds more until thick and glossy. In a separate bowl, scoop 200 grams from frozen passion into the custard, ...
Post a Comment
Read more

Bakewell Tartt aux abricots Bakewell Tart with apricots ( Tarta de damascos o albaricoques)

One of my favorites fruits in summer are apricots. These are really the last apricots of this difficult and hot summer. The apricots season is short and this year we ate a lot of au naturel and  only made apricot jam  for the winter. And  this is  the first and only apricot's tart I made this season. This tart  can be done with natural or canned apricots. Source : 750 grammes (le magazine) Ingredients 10 to 12 apricots (fresh, or one tin of apricots halves in juice drained)  1 pate sablee (recipe below) 150 grams icing sugar 150 grams butter room temperature 2 eggs  100 grams almonds powder or ground almonds 60 grams all purpose flour 1/2 teaspoon baking powder 1/4 teaspoon almonds extract 20 grams slice slmonds  Pate sablee recipe  ( from Michel Roux Book) 250 grams plain flour 200 grams butter cut in small pieces and  slightly softened 100 grams icing sugar pinch of salt 2 egg yolks Heap the flour on the work surface and make a well. P...
Post a Comment
Read more

Double crust chicken pot pie (pastel de pollo con masa hecha en cassa)

One of my favorites comfort food is chicken pot pie , usually I make a big one and other little for Esperanza (only with vegetables) I posted others chicken pies but I love this one. Try this classic recipe with chicken, mixed vegetables and a flaky pie crust. Also is a great way to turn leftover chicken and veggies in a new delicious dish! Adapted from : Sally baking addiction Ingredients Pie crust 2 and 1/2 cups all purpose flour  (about 340 grams) 1 teaspoon salt 7 tablespoons unsalted butter chilled and cubed 1/2 cup Ice water (maybe you need a little more water) Note : this recipe had vegetable shortening but wasn't necessary . Usually I use only butter. method Mix the flour and salt together in a large bowl. Add the butter. Using a pastry cutter or yours hands add the butter into the mixture until it resembles  coarse meal. Add slowly ice water . 1 tablespoons at a time and stir well. Stop adding water when the dough begins  to form large clumps.  Transfer th...
Post a Comment
Read more