Passion fruit and chocolate bundt cake (Cake de maracuya con chocolate)

I have always had adoration for passionfruit, (aka maracuya) that is, if I see, I have to buy and make desserts, juices, cakes, and that delicious smell is really a wonderful fruit.

My daughter brought these maracuya with her boyfriend, he is Peruvian and he knows a lot about this so he would love this cake.
Anyway I really love this recipe!
And everyone who does not. A hug to all and thanks by be here.

Source: Bake from Scratch (Edd Kimber)

Ingredients

8 extra large eggs
2 1/2 cups cater sugar
2 tablespoons lemon zest
1 1/4 light oliva oil
3/4 cups plain yogurt
1/2 cup passion fruit puree (fresh or frozen)
1 3/4 cups self raising flour
1 cup ground almonds (or almonds flour)
1/3 cup fine semolina
1 1/2 teaspoons baking powder
passion fruit syrup (recipe follows)
Chocolate glaze (recipe follows)

Method

Preheat oven to 350°F (180°C)

In the bowl of a stand mixer fitted with the whisk attachment beat eggs, sugar and lemon zest at medium speed until pale and light, about 5 minutes. Add olive oil, yogurt and passion fruit pree and beat to combine.

In a medium bowl whisk together flour, almonds flour, semolina and baking powder. With mixer in low speed, gradually add dry goods to egg mixture beating to combine.
Butter and flour a 12 to 15 cup bundt pan tapping out excess. Pour in cake batter.
Baker until a skewer inserted in middle of cake come out clean, about 50 mintes. Loosely cover with foil duting last 10 minutes to prevent excess browning if necessary.
Allow to cool in pan for 12 minutes before carefully inverting on a ware rack.
Whilstcake is still warm, brush with passion fruit syrup. This add both moisture and a stronger passion fruit flavour.
Let cool completely Once cake has cooled pour over chocolate glaze, allowing it to run down sides of cake.

Passion fruit syrup

1/2 cup superfine sugar
1/4 cup passion fruit puree

Place sugar and passion fruit into a small pan and bring to a simmer to dissolve the sugar. Simmer over medium heat for 2 or 3 minutes so the mixture can reduce. Remove from heat.

Chocolate glaze

150 grams (5 ounces) bittersweet chocolate
1 1/4 cup (300 grams) double heavy whipping cream.

Finely chop chocolate and place in a large bowl,. Place cream in a saucepan,m and bring just to a simmer over mediun heat. Pour over chocolate , and allow to site for a couple minutes before stirring together to form a silky chocolate glaze. The glaze will thicken as it cools.

print recipe here

en español

cake de maracuya y chocolate

Comments

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, ...

Everyday Pear Cake (Mimi Thorrison) (Cake de peras)

When I was looking for this recipe Mimi say " A lot of my cooking is based on abundance, on what's most in season" Sometimes happens me, I choose my recipes when I have a lot of someones or really ripe fruits . I made this pear cake with some pears really ripe and waiting by new fruits in this new spring ... Source : French country cooking by Mimi Thorrison Azahar Orange tree Ingredients 3 large eggs 1 cup granulated sugar 1 1/4 cup all purpose flour 1/2 cup cornflour (cornstarch) 1 teaspoon baking powder pinch of salt 1 teaspoon vanilla extract 6 tablespoons butter, melted 4 to 5 ripe medium pears peeled and cut into chunks Icing sugar for serving Method Preheat oven to 350° F (180°C) Li8ne the bottom 23 cm springform tin with baking parchment. In a large bowl whisk together the eggs and granulated sugar until light in colour aand fluffy. In a medium bowl sift together the flour, cornflour, baking powder and salt. Whisk into the egg mixture, followed by the vanilla an...

Cantaloupe Ice cream (Helado de melon calameño)

And here I am again. I have several recipes ready, my problem is only time.A post needs more time. Many of you know that I care my mom who is sick. Sometimes I debate between grief and fatigue, forgive me the personal stuff. But it is my reality. In any case, compiling the recipes helps me keep my mind healthy. Thanks for your greetings. Anyway, This melon ice cream recipe that I did some time ago (I hope it was a season in the northern hemisphere to publish it) really inspired me by a friend who has a beautiful blog and almost everything has to do with fruit. I dedicate it to her and to all of you. Irene Bombarda , thank you for making life more nice with your precious children and your recipes, Her blog is Uno spicchio di melone, recipe adapted from : My fearless kitchen Ingredients 450 grams cataloupe peeled and cut into cubes 150 grams greek yogurt 1 cup heavy cream (240 ml) 3 tablespoo...

recipe

Search This Blog