How To Prepare Cake With Passionfruit, Lemon, Lime and Tigernut

Passionfruit cake recipe can be adapted to include different ingredients but for this cake, I’m using zingy summer flavors.  The inspiration for my cake is the passionflower, in flower now and climbing through my grapevine.

 

Here in the south of England, each spectacular flower develops into a large fruit.  They hang on the plant like orange baubles, bringing vibrant colour to a dull autumn day.  The flavour of passionfruit, combined with the fresh, sharp taste of lemon and slight sourness of lime, make a delicious cake.

So now to the passionfruit cake recipe:

Ingredients

• Self Raising Flour (200 grams)
• Tigernut Flour (50 grams)
• Baking Powder (heaped teaspoon)
• Unsalted Butter (250 grams)
• Golden Caster Sugar (160 grams)
• Eggs (4)
• Passionfruit and Lemon Curd (100 grams)
• Zest and Juice (half a Lemon)
• Zest and Juice (half a Lime)

 

Method

1. Put the block of butter in a mixing bowl and microwave on full setting for 45 seconds to soften;
2. Add the sugar and, with an electric hand mixer, beat until smooth, creamy and light in colour;
3. Then crack the eggs and add to the mixture, together with a small handful of flour to stop the mixture curdling, and then continue beating until well mixed in and creamy in appearance;
4. Mix the Self Raising Flour, Tigernut Flour and Baking Powder.  Add to the cake mixture and beat on the slowest setting, just long enough to incorporate the flour into the cake mixture;
5. Add the Passionfruit Curd, Lemon Zest and Juice, Lime Zest and Juice.  Again, beat in slowly until fully mixed.

PASSIONFRUIT CURD WITH LEMON AND LIME ZEST AND JUICE

Baking

1. Turn on the oven to 170 degrees C;
2. Grease and line a 20cm round cake tin;
3. Put the mixture into the cake tin and sprinkle with Demerera Sugar;
4. When the oven has reached the required temperature, put the cake in and cook for 1 hour;
5. Test with a clean skewer.  When the skewer comes out clean, the cake is done;
6. Remove from oven and allow to cool for about half an hour;
7. Take out of tin and put onto cooling rack;
8. When completely cold, put cake into a tin with a tight lid, not forgetting to cut a piece for yourself first;
9. The cake is best stored in a fridge, unless it is going to be eaten quickly.  It will last for about a week.

Finally, enjoy your cake with a cold drink, and don’t also forget to go for  less sugar drink, or drinks with less calories , try your cake with this smoothie recipe Strawberry, Blueberry and Redcurrant Smoothie Recipe