PASSIONFRUIT SYRUP CAKE

This recipe is from Ready For You (Valentine Bay #1)

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Passionfruit Syrup Cake

SERVESPREPARATION 15 mins  COOKING 50 mins

INGREDIENTS
  • ½ cup (125ml / 4 fl oz) rice bran oil
  • 1 cup (220g / 8 oz) caster (superfine) sugar
  • 3 eggs
  • ⅔ cup (160ml / 5.5 fl oz) milk
  • 1½ cups (225g / 8 oz) self-raising flour
  • double (heavy) cream, to serve (optional)

passionfruit syrup

  • ¼ cup (60ml / 2 fl oz) passionfruit pulp
  • 1 tbsp caster (superfine) sugar
METHOD
  1. Preheat oven to 180C / 160C fan (350F / 325F fan). Grease a 20cm (8 inch) fluted ring pan.
  2. Place rice bran oil, caster sugar, eggs, milk and flour in a mixing bowl. Using an electric mixer, beat for 2 mins, until light in colour. Pour into prepared pan. Bake for 45 mins, until a skewer inserted into centre comes out clean. Stand in pan for 5 mins, then turn out onto a wire rack.
  3. Meanwhile, to make passionfruit syrup, combine passionfruit pulp, caster sugar and 1 tbsp water in a small saucepan on low heat. Stir until sugar dissolves. Increase heat to high, bring to a simmer, then remove from heat. Cool.
  4. Use skewer to pierce cake all over. Gradually pour syrup over cake. Stand until cool. Serve with double cream, if you like.
EXTRA TIPS
  • You will need about 3 passionfruit for this recipe. You could also use lemon juice instead of passionfruit pulp.
  • For a nutty variation, stir ⅓ cup (50g / 1.5 oz) toasted pistachios through the batter before baking.
  • You can make this cake ahead and pop it in the freezer – just don’t add the syrup until the day you serve it.

THIS RECIPE IS FROM...

Ready For You (Valentine Bay #1)

READ NOW IN KINDLE UNLIMITED