🍍 PF Farms Feature Recipe: The Most Moist and Vibrant Passion Fruit Syrup Cake!
Hello, fruit lovers, and welcome back to the PF Farms blog!
On our farm, passion fruit is the reigning queen. With its intoxicating tropical aroma and delightfully tart flavor, it’s the ideal fruit to bring a burst of sunshine to any dessert. Today, we’re sharing our family recipe for a Passion Fruit Syrup Cake—an incredibly moist cake, saturated with tropical flavor thanks to the syrup that soaks into every crumb.
Get ready to take your baking to the tropics!
Farm-Fresh Ingredients
For this recipe, be sure to use the freshest, highest-quality passion fruit pulp. You can pick up the perfect fruit right here at the PF Farms stand!
For the Cake:
- 150g (10 Tbsp or 1 stick + 2 Tbsp) unsalted butter, softened to room temperature
- 220g (1 cup) caster (superfine) sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 240ml (1 cup) thick natural Greek-style yogurt
- 300g (2 cups) self-raising flour (or all-purpose flour + 2 tsp baking powder), sifted
- Pinch of salt
- 60g (¼ cup) fresh passion fruit pulp (approximately 3 fruits)
For the Passion Fruit Syrup (The Secret to Moisture):
- 125ml (½ cup) fresh passion fruit pulp (with or without seeds, based on preference)
- 110g (½ cup) caster (superfine) sugar
- 125ml (½ cup) water
- (Optional: 1 Tablespoon of lime or lemon juice for extra tang)
👩🍳 Instructions: A Taste of the Tropics, Step-by-Step
1. Prep the Pan and Preheat:
Preheat your oven to 160°C (320°F). Lightly grease and flour a 10-12 cup Bundt pan or a 22-24cm (9-inch) round cake tin.
2. Make the Cake Batter:
- In a large mixing bowl (or stand mixer), beat the softened butter and sugar until they are pale, smooth, and creamy (about 3-5 minutes).
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Stir in the yogurt until just combined.
- In a separate bowl, whisk together the sifted flour and the pinch of salt.
- Add the flour mixture and the fresh passion fruit pulp to the wet ingredients. Beat on low speed or fold by hand with a spatula only until the dry ingredients are just incorporated. Do not overmix. The batter will be thick.
- Spoon the batter into the prepared pan, smoothing the top.
3. Bake and Cool Slightly:
- Bake for 35-45 minutes, or until a skewer inserted into the center comes out clean.
- Remove from the oven and allow the cake to cool in the pan for about 10-15 minutes. This is essential for the cake to absorb the syrup properly.
4. Prepare the Passion Fruit Syrup:
- While the cake is cooling, combine the passion fruit pulp, sugar, and water (and lime juice, if using) in a small saucepan.
- Cook over medium heat, stirring until the sugar is completely dissolved.
- Bring to a boil, then reduce the heat to low and simmer for 10-15 minutes, uncovered, or until the syrup thickens slightly. Remove from heat.
5. Soak the Cake:
- Once the cake has cooled slightly (it should still be warm!), invert it onto a wire rack placed over a plate or tray to catch any excess syrup.
- Poke the cake all over with a thin skewer or toothpick. Make plenty of holes!
- Slowly drizzle the warm syrup over the entire surface of the cake, allowing it to seep into all the holes.
- Allow the cake to cool completely.
6. Serve and Enjoy!
Once cool, you can serve the cake as is, dusted with a little powdered sugar, or topped with fresh passion fruit seeds for a lovely visual and textural contrast.
✨ PF Farms Tip: The syrup is what makes this cake so special and moist—don’t skip this step! The flavor is even more intense if you make it a day ahead.
This Passion Fruit Syrup Cake is the perfect combination of sweet and tangy, with a melt-in-your-mouth texture. It’s a guaranteed hit at any family gathering or as a simple afternoon treat!