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DIGITAL SCRAPBOOKINGFood Friday (Passionfruit Cake)
Friday, July 23, 2010
Hello everyone…Kylie here!
It’s Food Friday! YAY!! A yummy recipe and a freebie to download – just in time for the weekend – what more could anyone want!!? :o)
Today I’m sharing a favorite childhood recipe with you. Something that my mum (yes – I know, to most of you this spelling sticks out like a sore thumb, sorry! – but this is what I grew up with and it’s my mum after all so I can’t possibly change to ‘mom’! It looks funny! Plus those in the UK, Canada, New Zealand etc should feel right at home!) Anyway enough of the international vocab lesson, let’s finish the sentence I started…LOL! Something that my mum would often make us for dessert – a Passionfruit Cake.
We called it a cake but it’s more like a pudding. One of those magical puddings – that separates while cooking so you get a spongy cake layer on top and a creamy, almost gooey, layer of passionfruit goodness on the bottom.
My mum would make it usually after some major prompting by her four “adorable” children and only on the proviso that we go and collect the passionfruit. In our rather large (2.5 acres), mostly untouched backyard was a couple of passionfruit vines that started growing all by themselves. (the mysteries of nature?!) We would take a couple of empty plastic ice-cream containers and hunt around for as many little passionfruits as we could find. Our theory was the more we found the more mum would make. Not always the case but we tried anyway!
So here is the recipe for this deliciously simple dessert:
Ingredients
2/3 cup self raising flour (I will explain about this after the recipe)
1 cup castor (superfine) sugar
3 eggs – separated
1/3 cup butter – melted
½ cup passionfruit pulp
½ of a lemon – juiced
1 ½ cups of milk
Directions
Place flour and sugar into mixing bowl.
Make a well in the middle and add egg yolks, melted butter, passionfruit pulp, lemon juice.
Beat well with a wooden spoon, then gradually add milk to make a smooth batter.
Beat egg whites to form stiff peaks.
Gradually add the passionfruit batter into the egg whites and fold through.
Lightly pour into a well buttered 7 cup oven-proof dish.
Stand dish in deep baking tray filled with water. Level of water to be halfway up side of pudding dish.
Bake in a moderate oven 180 degrees Celsius (356 degrees Fahrenheit) for 1 and ¼ hours.
Cover the top of the pudding dish with greased aluminium foil for the last 20 minutes to stop over browning.
Ok…now onto “Kylie’s international food translator!!” :o)… and some other bits and pieces.
Self raising flour is normal flour that has a leavening agent and salt added to it. It is standardised and readily available in Australia and, I’ve also heard, in the UK. In the United States it is referred to as self rising flour and not so common plus the levels of salt and leavening agent vary from manufacturer to manufacturer. So here is a quick and easy substitute that you can make yourself for any recipe that calls for “self raising/rising flour”.
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For each cup of plain flour (or if in United States, ‘plain’ = all-purpose flour), add 1 and a ½ teaspoons of baking powder and a pinch of salt. Mix well to combine.
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So for my recipe use 2/3 cup of all-purpose flour, 1 teaspoon of baking powder and a small pinch of salt and that will basically equate to the 2/3 of a cup of self raising flour. (This recipe is not at all temperamental and will be just fine with the extra 1 teaspoon of dry ingredient!)
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Castor, or sometimes Caster, sugar is known as ‘superfine’ in the US. It is normal white sugar that is much finer in texture and mainly used in cakes, biscuits/cookies etc. But you can use normal, everyday sugar for this recipe.
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I used four medium sized passionfruit to get a half cup of pulp. So depending on the size and the type this may vary.
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You can serve this dessert hot or cold!
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I like to eat it with vanilla ice-cream and add some fresh strawberries and blueberries to the plate for extra fruitiness.
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Last but not least – ENJOY!
Here is the 4×6 recipe card I crafted especially for this much-loved family recipe. Just click on the image to download! :o)
Thanks so much for spending a bit of time here at the Shabby Shoppe blog! Check in tomorrow to see another gorgeous LOTW pick! Wishing you all a FUN-filled weekend!! :o)
May 14, 2013 @ 12:00:05
Not so sure about this information. I was always taught differently, but hey! It’s nice people have different opinions and methods isn’t it?
Jul 29, 2010 @ 21:09:39
Thanks for making a recipe card for us – can’t wait to try this! Thanks!!
Jul 25, 2010 @ 02:52:39
This sounds gorgeous. This is going to be an all time dumb question!!! How big is a cup? We measure by weight in UK and although I have some cups I think they’re US measures. I have a feeling Aussie ones are different.
Jul 25, 2010 @ 21:53:41
Thanks for asking! And there is no such thing as a dumb question!! :o)
The Aussie cup is “supposedly” the same as the United States cup. It’s the Aussie tablespoon of 20ml that differs to a UK & US one, which are 15ml.
1 cup = 250 ml or 8 fl oz
I have listed my recipe again by weights to make it easy for you. (Plus dry ingredients weigh differently depending on type and can’t just be converted from the 250ml cup)
2/3 cup (100g or 3.52 oz) of SR flour
1 cup (175g or 6.16 oz) of castor sugar
3 eggs – separated
1/3 cup (65g or 2.3 oz) butter – melted
1/2 cup (125ml or 4 fl oz) passionfruit pulp
1/2 a lemon – juiced
1 1/2 cups (375ml or 12 fl oz) of milk
I hope this is helpful! HAPPY COOKING! :o)
Jul 26, 2010 @ 13:28:57
That’s amazing Kylie. Thank you so much x
Jul 23, 2010 @ 22:38:51
Oh YUM!!! I love passionfruit.. Especially passionfruit slice and passionfruit and white choc scones. Thanks Kylie – I’ll have to lean over the back fence and see if I can nick a few passionfruits off my neighbour’s vine! LOL!
Jul 24, 2010 @ 12:08:36
Yummmmm – I like the sound of passionfruit and white choc scones!
Jul 23, 2010 @ 22:15:38
Kylie…gorgeous card, and the recipe looks delish! I have seen passionfruit here, I’ll have to pick some up and make it, LOVE it when FAMILY recipes are shared, and so glad you shared the story too!
Jul 23, 2010 @ 15:03:53
Thanks for sharing your great recipes. I look forward to them!
Jul 23, 2010 @ 14:07:26
This sounds so yummy! I think I may have to try it, if I can find passionfruit here….
Jul 23, 2010 @ 11:01:21
This looks soooo yummy, Kylie! Thanks for sharing. :)
Jul 23, 2010 @ 10:39:20
Kylie this is awesome!! wow! it looks sooooo delicious! I do have a question though…and I hope it isn’t blasphemy to even ask…but can you substitute a different fruit for passion fruit? I’ve never actually seen a passion fruit before, LOL! (and I was expecting something PINK, not brown, ha ha!) I LOVE puddings…this is DEFINTELY something I’m going to try to make!
Jul 23, 2010 @ 12:16:39
Thanks Beckie!
Ummm…let see! I’ve never made it any other way. But I’m thinking maybe you could use a whole lemon intead of half and then zest the peel to give extra flavour and zing – that would make a lemon pudding. You could try blueberries or raspberries maybe. Or stew some apple and rhubarb. Again not sure it will work the same but you could give it a go. Because this is such and easy dessert with pretty much pantry staples I’ll test out some recipes and get back to you! It’ll be a tasty experiment!! LOL!
Jul 23, 2010 @ 12:17:51
Ummm…not a good start – that was meant to read “let’s see!”
Jul 23, 2010 @ 10:33:20
Thank you so much for this post. I want to let you know that I posted a link to your blog in CBH Digital Scrapbooking Freebies, under the Page 5 post on Jul. 23, 2010. Thanks again.
Jul 23, 2010 @ 08:38:23
Kylie, you are amazing! So wonderfully creative… and it sounds like you get that from your “mum”. I just love the way “passionfruit” cake sounds, so exotic! Thanks so much for sharing the family story & recipe, it looks divine.
Jul 23, 2010 @ 06:48:55
Kylie, this looks soooooo yummy – what a wonderful family recipe :o) and i have to say that i LOVE “Kylie’s international food translator” lolol – that is GREAT! thanks so much :o)
Jul 23, 2010 @ 12:53:42
I’m starting to realise how many of the same things have different names. And don’t get me started on spelling!!! LOL! :o)