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.
Once you have your curd made you can get busy making the cake and for this. I use the whisk attachment of my stand mixer and can then get busy doing other things while this machine beats up 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 wasn’t 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. I’m 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 can’t wait to return with stories and tons of pictures of my holiday. Follow along on Twitter @ DrizzleandDip #DrizzleandTrip and Instagram. How lucky am I?
Passionfruit curd – make in advancePrint
Passion fruit curd loaf cake
A delicious and easy loaf cake made with passion fruit curd.
- 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
- 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.
Keywords: Passion fruit, curd, loaf cake, granadilla cake
Other recipes using passion fruit curd: