passion fruit curd loaf cake

passion fruit curd loaf cake

In South Africa we call passion fruit granadilla for some strange reason, but I prefer to use the former name due to the international readers of Drizzle and Dip. At this time of its in abundance which I am only too pleased about. If you are lucky enough to own a vine you will probably sit with a glut in summer and that’s where I come in. Two of my all time favourite and very popular recipes for passion fruit are curd and sorbet. Both get rid of a cup – which roughly translates into a kilogram of whole fruit, instantly and deliciously.

I made a little how-to story on my Steller to show you how easy it is to make

You will need to make the passion fruit curd in advance obviously, and the recipe makes more than you need but who cares, there are so many amazing things you can make with it. Or, you can just spoon it out the jar or spread it over shortbread or brioche toast.

passion fruit curd loaf cake

Once you have your curd made you can get busy making the cake and for this I would be lost without my Breville 800 Class stand Mixer. I use the whisk attachment and can get busy doing other things while this machine beats up a light and perfect batter. I was watching Downton Abbey on Sunday night  and one of the first generation cake mixers featured on the show (episode 1 Season 5). Quite a fuss was made over this archaic piece of machinery and I felt rather happy that I wasnt baking cakes in 1922.

This cake has a lovely fine crumb which is moist and not too sweet. The icing could not be easier to make. I suggest serving a dollop of whipped cream alongside your slice, or you could stir a little curd through the cream to further carry the flavour forward.

Oh, and in other very exciting news, this will be my last blog post in a while. Im off to NYC and Vegas for 2 weeks of fun and foodie adventures. In NYC I will be taking a big bite out of the Big Apple, and in Vegas I will be attending the uber fabulous Uncork’d Festival. I cant wait to return with stories and tons of pictures of my holiday. Follow along on Twitter @ DrizzleandDip #DrizzleandTrip and Instagram. How lucky am I?

Recipe

Passionfruit curd – make in advance

loaf cake:

  • 175g butter – at room temperature
  • 175g castor sugar
  • 3 free range eggs
  • 90g Greek Yoghurt
  • 60g passion fruit / granadilla curd
  • zest of 1 lemon
  • 200g self-raising flour, sifted
  • Equipment ~ Breville 800 Class Stand Mixer

icing/ frosting:

  • 1/2 cup icing sugar
  • 1/4 cup (60ml) passion fruit curd

Make the passion fruit curd in advance as per my recipe above.

Preheat the oven to 150C / 300F and line a loaf tin with baking paper.

Beat the butter and sugar in the Breville 800 Class Stand Mixer until light and fluffy. Add each egg one at a time ensuring that its well incorporated before adding the next. Add the lemon zest and mix.

Add the yoghurt and passionfruit curd and briefly mix to combine. While the mixer is on low add the sifted self-raising flour and mix briefly. Remove the bowl and scrape it down with a spatula. If necessary finish off the final mixing by hand.

Tip the cake batter into the loaf pan, even it out and bake for 65 – 75 minutes and until done.

To make the icing, mix the passionfruit curd and icing sugar together, adding a tablespoon or 2 of water to loosen it. You want it to be the consistency that it drips down the cake but not too runny.

Pour the icing over the cake when it has cooled and serve with fresh cream.

passion fruit curd loaf cake

Other recipes using passion fruit curd:

passion fruit meringue ice cream

Passion fruit meringue pie

passion fruit profiteroles with a white chocolate drizzle

passion fruit sorbet

* Disclaimer * This post has been sponsored by Breville South Africa. Breville appliances are exclusively available at @Home nationwide.

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21 Responses to passion fruit curd loaf cake

  1. June Burns April 14, 2015 at 9:56 pm #

    What a pretty cake! Love the passion fruit curd, looks delicious 🙂

  2. Laura (Tutti Dolci) April 14, 2015 at 10:58 pm #

    I love a good loaf cake, this is so pretty!

  3. Myrtice Stevens April 15, 2015 at 5:59 am #

    Love the idea of yogurt and passion fruit combination. The pour mix with the sweet. Heavenly perfect.

  4. lynne hoareau April 15, 2015 at 9:10 am #

    This looks so divine. Can’t wait to try it. Enjoy your two weeks of fun and adventure 🙂

  5. Suné Moolman April 15, 2015 at 11:00 am #

    How exciting! Enjoy the trip – I’m sure you’ll come back with loads of inspiration and new ideas!
    When I make this cake it won’t be sliced as pretty as yours, I’m probably going to butcher it in half – one for me and one for my hubby! 😛 It really looks so delicious!

  6. Renee Middleton April 15, 2015 at 2:13 pm #

    Hi Sam, that cake looks so divine & we absolutely love anything made with granadilla’s. I can still remember my Gran coming on a Sunday with a granadilla cake with granadilla icing between the 2 layers & of course, on top, which was absolutely delicious. My Mom always made us a granadilla fridge tart which was always a firm favourite in our house.
    Enjoy your trip to NYC & Vegas and will look forward to your return & hearing all about your adventure and some exciting new recipes which you will share with all of us.
    Travel safely & take lots of photo’s. xxx

  7. Ann April 15, 2015 at 3:53 pm #

    I haven’t heard the word granadillas before. I think I prefer passionfruit as well. In Australia, it’s just passionfruit as opposed to passion fruit. My son has them practically falling off the vine in summer and I’m loving the look of that lovely cake!

  8. Sam April 15, 2015 at 7:09 pm #

    Awesome Ann – enjoy

  9. Sam April 15, 2015 at 7:11 pm #

    Thanks So much Renee. Such lovely memories which is one of the most amazing things about food. This cake is really a keeper.
    s 🙂

  10. Sam April 15, 2015 at 7:12 pm #

    Ha ha Sune – you should have seen what I did to it after I took the pic 🙂 – butcher would be a good description. It actually kept for about 6 days and still tasted good.

  11. Sam April 15, 2015 at 7:12 pm #

    Thanks Lynne – Im about to head off to the airport shortly.

  12. Sam April 15, 2015 at 7:13 pm #

    Thanks Myrtice – I think the full fat yoghurt gives the cake amazing moisture and shelf life – it lasted for days.

  13. Sam April 15, 2015 at 7:13 pm #

    Thanks Laura x

  14. Rebecca @ DisplacedHousewife April 15, 2015 at 11:36 pm #

    You’re killing me with all of your passionfruit glory. YUM. And Vegas…love, love, love me some Vegas. It’s tacky but oh-so-much-fun. The food. The drinks. You’ll be running to the airport so happy to go home, but hopefully with lots of fun (fuzzy) memories!! Safe travels Sam!!! xx

  15. Gaby April 17, 2015 at 2:37 am #

    What a great recipe! I love that you used passion fruit curd!!!

  16. Kankana April 22, 2015 at 1:01 pm #

    Passion fruit in India looks so different. It’s pale in color, but tastes just awsm. Probably one of my fav fruit after mango 🙂 And have fun in your trips!

  17. Rochelle @ Oh So Sweet Baker April 23, 2015 at 10:40 pm #

    Love love love passion fruit. Really want a slice of this!

  18. anukampa April 24, 2015 at 12:01 pm #

    looks wonderful and so tempting.

  19. Trisha April 27, 2015 at 10:08 am #

    looks so amazing – the passion fruit with the sweet cake… sounds like a killer combination.

  20. Sam April 29, 2015 at 7:20 am #

    Thanks Trisha – luckily I have a jar in my freezer, 🙂

  21. TheoDORA's Kitchen Diaries May 1, 2015 at 7:48 pm #

    So original to use passionfruit! Love the idea!

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