Indulge in a slice of pure sunshine with this incredibly easy **passion fruit cake**! A true showstopper for any occasion, this delightful bake boasts a **light, moist, and tender texture** that beautifully complements the vibrant **sweet and tangy flavors** of fresh passion fruit and zesty lime. The result is a deliciously refreshing and exotic combination that will transport your taste buds to a tropical paradise.
If you’re seeking a **simple, everyday cake** that delivers exceptional moisture and an explosion of flavor, look no further! This recipe is crafted for ease without compromising on taste, making it perfect for both novice and experienced bakers alike.
With its velvety crumb, reminiscent of a classic pound cake, and its fantastic, bright flavors, this **easy passion fruit cake recipe** is versatile enough for an afternoon tea treat or an elegant dessert for special gatherings. Its straightforward preparation and appealing appearance make it a go-to for effortless entertaining.
Much like our popular Small Batch Lemon Drizzle, this passion fruit cake is a convenient **one-bowl recipe**. A handful of readily available ingredients are simply combined in a single bowl to create the luscious cake batter. Once baked to golden perfection, the loaf is generously **soaked in a vibrant passion fruit syrup** and elegantly **topped with sugared passion fruit seeds**. This innovative topping adds an extra layer of delicious crunch and a powerful burst of that unmistakable **exotic flavor!**
Embrace Tropical Flavors with an Easy Passion Fruit Drizzle Cake
This passion fruit drizzle cake is more than just a dessert; it’s an experience. The marriage of tropical passion fruit and bright, citrusy lime creates a flavor profile that is both invigorating and comforting. Perfect for summer gatherings, holiday celebrations, or simply to brighten a gloomy day, this cake is sure to become a cherished recipe in your baking repertoire. Its simplicity ensures that even those new to baking can achieve professional-level results.
What sets this particular passion fruit cake apart is its signature drizzle and sugared seed topping. The warm cake absorbs the tangy-sweet syrup, ensuring every bite is incredibly moist and flavorful. Meanwhile, the caramelized seeds provide a delightful textural contrast, elevating a simple loaf cake into something truly extraordinary. Get ready to impress your friends and family with this delightful creation!
Essential Ingredients for Your Passion Fruit Cake
Crafting this tropical delight requires a selection of fresh, high-quality ingredients. For simplicity, we can categorize them into two main groups: dry and wet ingredients. Ensuring all cold ingredients are at room temperature before you begin is crucial for a smooth, homogenous batter and a perfectly baked cake.
- Dry Ingredients:
- Self-raising flour: This provides the necessary structure and lift for a tender crumb.
- Caster sugar: For sweetness and to create a lovely, fine texture in the cake.
- Salt: A pinch enhances all the other flavors.
- Wet Ingredients:
- Unsalted butter: Contributes to the richness and moistness of the cake. Ensure it’s softened.
- Eggs: Act as a binder and add to the cake’s structure and richness.
- Sour cream: The secret to an exceptionally moist and tender cake, adding a slight tang.
- Fresh passion fruit: The star of the show, providing intense tropical flavor for both the cake and the drizzle.
- Fresh limes (lime juice): Adds a bright, zesty counterpoint to the sweetness of the passion fruit.
- Caster Sugar: While caster sugar lends a fine crumb, you can easily use standard white granulated sugar in both the cake batter and the syrup/drizzle. The final result will still be deliciously sweet.
- Self-Raising Flour: This type of flour, common in the UK, already contains leavening agents. If you don’t have self-raising flour, simply use the same amount of all-purpose (plain) flour and add 1 ½ teaspoons of baking powder to it. Ensure it’s well combined with the flour before adding to the wet ingredients.
- Soured Cream: The addition of soured cream is key to a wonderfully moist and tender cake crumb. If you don’t have soured cream, excellent alternatives include plain Greek yogurt, buttermilk, or even a rich coconut cream for a dairy-free twist. These all provide similar moisture and a subtle tang.
- Passion Fruit: Fresh passion fruit offers the most vibrant flavor. However, if fresh isn’t available, you can use frozen passion fruit pulp (thawed) or readily available passion fruit puree found in many supermarkets. Note that purees might not contain seeds, but the tropical taste will still shine through.
- Limes: For an equally zesty and refreshing flavor, feel free to substitute limes with fresh lemons or bottled lemon juice. The citrus profile will be slightly different but equally delicious.
- Transform it into a Layer Cake: For an even more intense tropical flavor, consider adding a layer of tangy passion fruit curd within the cake. Simply transfer half of your cake batter into the prepared baking tin, then dollop 3-4 tablespoons of passion fruit curd over it, spreading gently. Top with the remaining cake batter and bake as directed.
- Bake Mini-Loaves: Instead of one large loaf, divide the batter between two mini-loaf cake pans. This is perfect for gifting or portion control. Remember to significantly reduce the baking time, as smaller cakes cook much faster.
- Top it Differently: While the drizzle is classic, you can get creative with other toppings. Consider a swirl of freshly whipped cream, flavored with a hint of passion fruit juice, or a rich buttercream. Alternatively, much like our Zesty Lemon Cake recipe, a simple citrus-flavored icing drizzled over the top can also be wonderfully appealing.
- Explore Vegan Options: For those following a vegan diet, the tropical flavors of passion fruit can still be enjoyed! Check out the Easy Vegan Passionfruit Cake recipe from Rainbow Nourishments for a delicious plant-based alternative.
- More Passion Fruit Delights: If you’re craving more passion fruit inspiration, don’t miss this elegant Passion Fruit Panna Cotta recipe from Good Things Baking Co. It’s a sophisticated dessert that beautifully highlights the fruit’s unique taste.
- Handheld Electric Mixer or Stand Mixer: Fitted with a paddle attachment, this is essential for creaming the butter and sugar thoroughly and incorporating the eggs smoothly. While possible by hand, a mixer makes the job much easier and ensures proper aeration for a light cake.
- Loaf Tin: This recipe was developed using a 21.6 x 11.4 x 6.35 cm loaf tin, which has a 1.2 L capacity. This size is ideal for the batter quantity. While you could use a slightly larger loaf tin, we don’t recommend going smaller unless you plan to bake two mini-loaves, which would require adjusting baking times. Alternatively, a square 20 x 20 cm baking tin or a 20 cm round baking tin can also work, though baking times may vary.
- Baking Parchment: Always use baking paper to line your tin. Ensure there’s enough overhang to easily lift the baked cake out of the tin and prevent any sticking.
- Sieve: A fine metal or plastic sieve is necessary for sifting the flour, which helps prevent lumps and creates a lighter batter. It’s also crucial for extracting passion fruit juice and rinsing the seeds.
- Skewer or Cake Tester: A simple tool like a wooden skewer, a metal cake tester, or even a toothpick is vital for checking the cake’s doneness and for poking holes for the drizzle.
- Pastry or Silicone Brush (Optional): While not strictly necessary (you can spoon the syrup), a pastry or silicone brush helps to evenly distribute the passion fruit and lime juice over the warm cake, ensuring maximum saturation.
- 1 loaf tin (1.2 L capacity tin will work best)
- 1 baking parchment
- 1 hand-held electric mixer or freestanding mixer with the paddle attachment
- 1 fine sieve or kitchen strainer
- 1 pastry or silicone brush optional
- 1 skewer or cake tester
- 200 g unsalted butter room temperature, plus extra for greasing
- 250 g caster sugar
- 3 large eggs room temperature, beaten
- 250 g self-rising flour *see notes for the alternative
- ¼ teaspoon salt
- 160 ml sour cream room temperature, see notes for the alternative
- 3 medium passion fruit
- 2 medium limes juice only
- 60 g caster sugar
- Preheat the oven to 180°C (160°C fan). Grease and line the baking tin with baking parchment, ensuring plenty of overhang to easily remove the cake later.
- In a large bowl of an electric mixer, beat together the butter and sugar until creamy, pale, and fluffy (this should take approximately 3-4 minutes). Gradually add the beaten eggs, about a tablespoon at a time, mixing well after each addition. Scrape the bottom and sides of the bowl as needed to ensure everything is incorporated.
- Sift in half of the self-raising flour and salt, then gently fold them into the batter using a spatula until just combined. Add the sour cream and fold again until fully incorporated. Sift in the remaining flour and fold gently once more, just until no dry streaks remain. You should have a smooth, soft batter. Transfer the batter to the prepared baking tin and smooth the top with a spatula. Place in the middle shelf of the oven and bake for about 1 hour, or until a toothpick inserted into the middle comes out clean. Allow the cake to cool in the tin for 10-15 minutes before transferring to a wire rack to cool completely.
- While the cake cools, prepare the drizzle. Spoon all the passion fruit pulp into a sieve and press it with a spatula to extract the juice into a bowl. Reserve 2-3 teaspoons of passion fruit seeds and rinse them under running water to remove excess pulp, then set them aside. Juice the limes and mix the lime juice with the passion fruit juice.
- Using a long skewer or cake tester, poke holes all over the top of the cooled cake. Brush half of the combined passion fruit and lime juice over the cake, allowing it to soak in. Mix the remaining half of the juice with the reserved passion fruit seeds and 60g of caster sugar. Pour and spread this syrup mixture evenly over the top of the cake. Allow to set for a few minutes, or ideally a couple of hours for maximum crunch, before serving. Enjoy!
- If self-raising flour is not available, use the same amount of plain or all-purpose flour and add 1 ½ teaspoons of baking powder to it.
- Soured cream can be delightfully substituted with Greek yogurt, buttermilk, or even coconut cream for similar moistness and tang.
- Always allow the cake to cool down sufficiently before poking it with a skewer and adding the drizzle and syrup. This prevents a soggy cake and allows the flavors to meld beautifully.
Choosing the Best Ingredients for Your Passion Fruit Loaf
The quality of your ingredients directly impacts the final taste of your passion fruit drizzle cake. Opt for ripe passion fruit that feels heavy for its size and has slightly wrinkled skin, indicating peak flavor. Freshly squeezed lime juice is always preferred over bottled alternatives for its brighter, more authentic citrus kick. For the best texture, always use full-fat sour cream, as its richness contributes significantly to the cake’s moistness. If using self-raising flour, check its expiration date to ensure it’s still active and will provide proper lift.
Step-by-Step Instructions for Baking the Perfect Passion Fruit Cake
Before embarking on this delightful baking journey, it’s paramount to ensure all your **ingredients are at room temperature**. This is a crucial step that ensures your batter mixes smoothly and bakes evenly, leading to a superior cake texture. Remember to take your butter, eggs, and sour cream out of the fridge at least an hour beforehand.
For a visual guide, consider watching the video in the recipe card below to see precisely how this delicious cake is made.
Preparing the Batter: Begin by creaming the softened unsalted butter and caster sugar together in a large mixing bowl. Using an electric mixer, beat them on medium speed for about 3-4 minutes until the mixture is visibly pale, light, and wonderfully fluffy. This aeration step is key for a tender cake.
Next, gradually incorporate the beaten eggs. Add them a little at a time, approximately a tablespoon per addition, making sure to whisk thoroughly after each incorporation. This slow addition helps prevent the batter from curdling. Periodically, pause to scrape down the sides and bottom of the bowl with a spatula to ensure all ingredients are evenly mixed.
Once the eggs are fully combined, sift in half of the self-raising flour and the salt. Using a spatula, gently fold these dry ingredients into the wet mixture. Overmixing can lead to a tough cake, so be gentle. Follow this by adding the room-temperature sour cream, folding it in until just combined. Finally, sift in the remaining flour and fold once more until no streaks of flour are visible and you have a thick, smooth batter.
Baking Tip: The golden rule for a light, fluffy, and soft cake is to avoid overmixing the batter. As soon as the last ingredient (flour) is no longer visible and the batter is just combined, stop folding. Gentle handling preserves the air incorporated during creaming, contributing to a delicate crumb.
Baking and Cooling the Cake: Carefully transfer the prepared cake batter into your greased and lined loaf tin. Use a spoon or spatula to gently smooth the top surface of the batter. Bake in a preheated oven for approximately 1 hour, or until a wooden skewer or toothpick inserted into the center of the cake comes out perfectly clean. This indicates it is fully cooked. Allow the baked cake to cool in its tin for about 10-15 minutes before carefully transferring it to a wire cooling rack to cool completely. This cooling period prevents the cake from breaking and allows it to set properly.
Crafting the Irresistible Passion Fruit Syrup and Crunchy Drizzle
While your delightful passion fruit cake is cooling, it’s the perfect time to prepare the sensational **syrup and drizzle** that will infuse it with even more tropical goodness. Start by carefully spooning the pulp from your fresh passion fruit into a fine-mesh sieve positioned over a medium bowl or a jug. Press the pulp firmly with the back of a spoon or a spatula to extract as much of the intensely flavored juice as possible. This concentrated juice forms the heart of your drizzle.
Crucially, **reserve about 2 tablespoons of the passion fruit seeds** from the pulp and set them aside. These will be used later to create a uniquely crunchy topping. Once you have the juice, rinse the reserved passion fruit seeds under cool running water, making an effort to discard as much of the remaining pulp from the seeds as you can. This ensures they caramelize beautifully and provide that satisfying crunch.
Next, juice your fresh limes and add this vibrant lime juice to the extracted passion fruit juice. The combination of passion fruit and lime creates a perfectly balanced sweet and tangy profile that brightens the entire cake.
Once the cake has cooled sufficiently (ideally until it’s just warm or completely cool), use a skewer or a cake tester (even a sturdy toothpick works well) to poke numerous holes all over the top surface of the cake. These small perforations will allow the delicious syrup to penetrate deep into the cake, ensuring every slice is wonderfully moist and flavorful. Carefully brush about half of the prepared passion fruit and lime juice mixture over the top of the cake, letting it soak in.
To create the signature crunchy drizzle, add the rinsed and reserved passion fruit seeds and 60g of caster sugar to the remaining half of the juice mixture. Stir until the sugar begins to dissolve. Then, generously spread this seed-infused syrup over the top of the cake. The sugared seeds will firm up as the cake rests, forming an addictive crunchy layer.
You can serve the cake immediately, enjoying its soft sponge and juicy topping. However, for an enhanced experience, allow it to sit for an additional 1-2 hours on the kitchen counter. This resting period allows the drizzle to fully set and soak even deeper into the cake, intensifying the flavors and creating an even more delightful texture.
Hint for Maximum Crunch: For the absolute best crunch, allow the cake to rest for at least a couple of hours after applying the drizzle. The sugar from the syrup will beautifully crystallize and adhere to the passion fruit seeds, creating a wonderfully crisp, sugary, and exotic topping that is truly irresistible.
Smart Substitutions for Your Passion Fruit Drizzle Cake
This passion fruit cake recipe is wonderfully adaptable, allowing for a few smart substitutions without compromising on taste or texture. Here are some options to consider based on what you have on hand or dietary preferences:
Creative Variations for Your Tropical Cake
This simple passion fruit drizzle cake serves as a fantastic base for various creative twists. Whether you want to add more layers of flavor or change its presentation, here are a few suggestions to inspire your baking:
Essential Equipment for a Seamless Baking Experience
Having the right tools on hand makes the baking process smoother and more enjoyable. Here’s a list of equipment you’ll need for this passion fruit cake, along with some helpful notes:
Proper Storage for Lasting Freshness
To ensure your homemade passion fruit sponge cake remains fresh and delicious, proper storage is key. Here’s how to best store your tropical treat:
This passion fruit drizzle cake will **keep beautifully at room temperature** for **up to 3 days**. To maintain its moisture and prevent it from drying out, always store it in an airtight container. This keeps the air out and locks in the wonderful flavors and tender texture.
Should you have any delectable leftovers, you can easily **freeze them for up to a month**. To do so, wrap the cooled cake in a double layer of clingfilm or plastic wrap, ensuring it’s sealed tightly to prevent freezer burn. Place it in the freezer. When you’re ready to enjoy it again, simply thaw the cake overnight in the refrigerator. For best results, let it come to room temperature before serving.
Important Note for Freezing Ahead: If you are **baking this cake ahead of time specifically for freezing**, it is crucial to **omit the passion fruit drizzle and sugared seeds** before freezing. Freeze the completely cooled loaf wrapped securely. Only after it has been thawed should you proceed with poking holes and drizzling it with the passion fruit juice mixture. Applying the drizzle before freezing can lead to the formation of ice crystals within the cake, which can alter its texture and potentially cause freezer burn, diminishing its quality. By adding the drizzle fresh, you ensure the best flavor and crunch upon serving.
Frequently Asked Questions About Passion Fruit Cake
Here are some common questions and helpful answers to ensure your passion fruit cake turns out perfectly every time:
Why is my cake flat?
A flat cake can be attributed to several factors. Firstly, check the expiry date of your raising agent (like baking powder) or self-raising flour, as old ingredients may lose their effectiveness. Secondly, overmixing the cake batter is a common culprit; it develops the gluten too much, leading to a dense texture that struggles to rise. Lastly, using a baking tin that is significantly larger than recommended for the recipe can cause the batter to spread too thinly, resulting in a flatter cake.
Why do you add soured cream into the cake batter?
Soured cream is a secret weapon in baking, especially for cakes! It adds an exceptional level of moisture to the cake without making the batter overly thin. Beyond moisture, it contributes to a creamier and richer texture, and its slight acidity helps activate the raising agents, resulting in a wonderfully tender crumb. As mentioned in the substitutions, Greek yogurt, buttermilk, or even coconut cream can offer similar benefits.
My cake turned soggy. Why is that?
Sogginess can occur for a couple of reasons. The most common is overmixing the cake batter, which can lead to a dense, wet texture. Remember the “folding” technique detailed below. Another reason could be adding the drizzle and syrup to a cake that was still too warm. The heat can prevent the syrup from properly setting and integrating, leading to a soggy rather than moist finish. Always allow your cake to cool until it’s barely warm or completely cool before applying the juicy drizzle.
Can I use a different size baking tin?
Yes, you can, but adjustments may be necessary. A 1.2 L loaf tin works best for this recipe. You can certainly use a bigger loaf tin without much issue, though the cake might be slightly shorter. A square or round baking tin (around 20 cm in diameter) will also work. However, always be prepared to adjust the baking times if you change the tin size or shape, as smaller or wider cakes will cook more quickly or slowly, respectively. Keep a close eye on it and use the toothpick test.
What does ‘folding the batter’ mean?
Folding the batter is a gentle mixing technique specifically designed to incorporate lighter ingredients (like sifted flour) into heavier mixtures (like creamed butter and sugar) without deflating the air already incorporated. Instead of stirring, beating, or agitating, you use a wooden spoon or spatula with a specific motion: start at the back of the mixing bowl, insert the utensil vertically, cut through both mixtures, sweep it across the bottom of the bowl, and bring it up the nearest side. As you do this, gently rotate the bowl slightly with each stroke. This preserves the airy structure, ensuring a light and fluffy cake.
Expert Baking Tips for a Perfect Passion Fruit Cake
Achieving bakery-quality results at home is easier than you think with these expert tips:
Sift the flour into the cake batter. This simple step is invaluable. Sifted flour is significantly lighter and much easier to incorporate smoothly with other ingredients, preventing a dense crumb. It also eliminates any potential lumps or clumps, ensuring a uniform batter.
When adding the beaten eggs, do so gradually and in small additions. This technique **prevents the cake batter from curdling**. Curdling can affect the texture of your finished cake, so patience here pays off. Mix thoroughly after each small addition until fully incorporated before adding more.
During baking, if you notice your cake beginning to brown too quickly on top, especially towards the end of the baking time, **lightly cover it with a piece of kitchen foil**. This shields the top from direct heat, preventing over-browning while allowing the inside to cook through properly.
Finally, and most importantly for a drizzle cake, **generously poke the cooled cake all over with a cocktail stick or skewer**. These numerous small holes act as channels, allowing that delicious, sweet, and tangy passion fruit and lime juice to seep deep into the sponge. This essential step is what truly infuses the cake with its incredible, vibrant flavor and ensures a wonderfully moist result throughout.
To save this incredible recipe for later, make sure to use the pin button provided on the recipe card or any of the beautiful photos above.
If you embark on baking this recipe, or any other delightful creation from Anna Banana, please take a moment to rate the recipe and/or leave a comment. Your feedback is invaluable; I absolutely love hearing about your baking experiences, and your insights are incredibly helpful to other readers considering making the recipe.
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Passion Fruit Cake
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Instructions
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
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Notes
Make ahead: You can bake the cake up to a day in advance. Once completely cooled, wrap it tightly in a double layer of clingfilm or plastic wrap, or transfer it to an airtight container. Add the drizzle and syrup just before serving for the best texture and flavor.
Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days to maintain its freshness and deliciousness.
You can also freeze the cake (without the drizzle and syrup) for up to a month. Thaw it completely at room temperature before adding the drizzle.
Nutrition
This recipe was originally published in May 2020. It has been updated with new photos, video, a revised recipe, and additional tips in February 2022, ensuring the best possible baking experience for you.
Recipe adapted from Waitrose.