passion fruit bundt cake
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ8NVVPwGesl2iOwY7HhKGcL0VKGJSRSgXp0wL1-9KMX9Bp-54RpBDOdc_rLVpqILzDKQLBNdjOzbgR85sToAQ7yxanufhlOx9huNRtpDK82fiwGI9gucbR0zPHIeiINsfoP3VTg/s1600/blog-1.jpg)
A few weeks ago the local passion fruit vine was in flower so I snaffled a few to photograph.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcvjpUDwSwKE5svfmqBIDcEMmDHV4NXgYigFDWypDV2OdjPs_rNS1t3PzgkjznsmG_AZOIoAkoG0Qycao7fU1o-g8Pdc-1f5B111pvzQwEv8JBVTD4uxCEqHSkrJk2tPP-7QNpOw/s1600/blog-2.jpg)
It's a pretty simple butter cake recipe but I ramped up the passion fruit content.You can patiently sieve the passion fruit pulp but I blitz it in the food processor first to loosen the pulp from the seeds before sieving. It really speeds up the process.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicVYMIKA1dAs7OnQRE3SdyRCOGGKtzmfyBYUf9USlPSWqxyeZQNMPhE506y2aAc_SS-X6NviHZdGrfLTYUWhOIIJfYnPAcC2eH_62b5JrNpyNB9DfYbjjb6oVdkHDVbwl1HlJ4lg/s1600/blog-3_zps24043afe.jpg)
I decided to use my little bundt tin but you could use a regular tin or make cup cakes.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDcRtbzTfwrITFtTDME5ERJ_HMK3bGw2TIEqjtd65nfgBWkahcqG-ZCTtUvf4etvEqYaNpT0ctbCZ5a4mCFNQghxBZGtUWKyFZhFaKlVbc9uRSEln4WRYSvNotTJTT-xssWLhysw/s1600/blog-4.jpg)
The finished product.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiZDZjbHYAMVyUjWWOaiXdlKjS2ArwxvqBxRJFVSf-92tCByZiaHgviIVJDOjBZbcQ4oCZmY-MZ7CnK_eKDFbJJSXji5z2dr_ygEwB179gLW9uQFvutSDVkUm9YdFDOLvKPf7qSA/s1600/blog-5.jpg)
Here's the recipe for you - this makes a small bundt cake/ a 17 cm round cake or 6 cupcakes. To make a large bundt cake or a 20 cm cake, double all the ingredients including the icing. You may need to increase the baking time a little.
Passion fruit Bundt Cake
Cake
Cake
150 grams self raising flour
½ level teaspoon baking powder
125 grams unsalted butter
100 grams caster sugar
1 teaspoon grated lemon rind
1 large egg
⅓ cup strained passion fruit juice
2 tablespoons buttermilk
Method
Preheat the oven to 180°C/350°F. Grease and flour a small bundt tin.
Passion fruit Glace Icing
½ cup sifted icing sugar
The pulp of one passionfruit
15 gm softened unsalted butter
In a small bowl combine the icing sugar with the passion fruit pulp and softened butter and beat until smooth.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQkgAl6dkvDVEqjy-rUuec959iCFbNIRCLADiOuTF001I-P30Zbmnx6wXoGLtg4b-0MyM1o3jpDHInx5dV7GPt7OwsX4GG6TwhVQKLUQMA19p1K7ZkUuAXASBcq-8pyKwSejWavQ/s1600/blog-6.jpg)
I took the cake into work with me on Monday and by lunch time it was all gone - always a good sign. I do hope you get the chance to make this some time.
Bye for now,
Jillian
In a small bowl combine the icing sugar with the passion fruit pulp and softened butter and beat until smooth.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQkgAl6dkvDVEqjy-rUuec959iCFbNIRCLADiOuTF001I-P30Zbmnx6wXoGLtg4b-0MyM1o3jpDHInx5dV7GPt7OwsX4GG6TwhVQKLUQMA19p1K7ZkUuAXASBcq-8pyKwSejWavQ/s1600/blog-6.jpg)
I took the cake into work with me on Monday and by lunch time it was all gone - always a good sign. I do hope you get the chance to make this some time.
Bye for now,
Jillian
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