Passionfruit cake


Whilst this is actually a recipe for a Brazilian passionfruit cake, Bolo de Maracujá, and so doesn’t fit into the Mediterranean theme of the blog, it is so wonderful that I had to share it with you. This is rich in passionfruit and so it decidedly sweet, but I like to serve it with some Greek yoghurt, which is the perfect balance to the wonderful mouthful after mouthful of sweetness. It will keep for 3-4 days in an airtight container but is best served the day it is made.


Passionfruit cake

4 eggs, separated

330g caster sugar

100g unsalted butter

300g plain flour

2 teaspoons baking powder

250ml passionfruit pulp (about 12 passionfruit)


Passionfruit syrup

60ml passionfruit pulp (about 3 passionfruit)

220g caster sugar


Preheat oven to 180°C. Grease a 20 cm round ring cake pan. Using an electric mixer, beat egg yolks, sugar and butter for 6 minutes or until mixture is pale and fluffy. Transfer the mixture to a large bowl and clean the bowl of the electric mixer.

Sift flour and baking powder in a large bowl, then working in batches, fold through yolk mixture, alternating with passionfruit pulp. Place egg whites in the cleaned bowl of the electric mixer and whisk to soft peaks. Gently fold egg whites through passionfruit mixture in 2 batches.

Pour batter into prepared cake pan and bake for 55 minutes or until a skewer inserted into the cake comes out clean. Allow cake to cool in the pan.

Meanwhile, to make passionfruit syrup, place passionfruit pulp, sugar and 125 ml water in a small saucepan over low heat and stir until sugar dissolves. Increase heat to high and bring to the boil. Cook for 5 minutes or until passionfruit mixture becomes thick and syrupy. Set aside to cool completely.

Turn out cake onto a serving plate and drizzle with passionfruit syrup. Cut and serve.



(Recipe by Kirsten Jenkins & Phoebe Wood, photography by Chris Chen – as seen In Feast Magazine, Dec/Jan 2014)

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