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Passion Fruit Cake

passion fruit cake with swirls of passion fruit curd baked in
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Ingredients

  • ¾ cup [150 g] sugar
  • ½ cup [105 g] extra-virgin olive oil, plus more for greasing the pan
  • 3 large eggs
  • ⅔ cup [175 g] passion fruit curd (for the batter)
  • 1⅓ cups [175 g] all-purpose flour
  • 1¼ tsp salt
  • 1 tsp baking powder
  • Another ⅔ cup [175 g] passion fruit curd (for the swirls)**

Instructions

  1. Preheat the oven to 375°F [190°C]. Oil a 9 in [23 cm] cake pan and line the bottom with a parchment round.
  2. Place the sugar, olive oil, eggs, and ⅔ cup [175 g] of the passion fruit curd in a mixing bowl. Stir together until completely homogenous.
  3. Sift the flour, salt, and baking powder into the wet ingredients. Stir just until combined (do not overmix).
  4. Scrape the batter into the prepared cake pan, smooth it out, and then top it evenly with spoonfuls of the remaining ⅔ cup [175 g] passion fruit curd. You should end up with about 12 spoonfuls spaced across the surface. Drag the back of your spoon through the cake in figure-eights so that you catch each blob once or twice. You should end up with thin swirls across the surface (don’t overswirl, or it will affect the texture of the cake).
  5. Bake for about 30 minutes, until a toothpick inserted into the center of the cake (avoiding the passion fruit) comes out clean. Let it sit for about 3 minutes in the pan, then trace around the edge with a knife, invert the cake onto a parchment-covered plate, peel off the parchment from the bottom, and invert again onto a wire rack. Peel the parchment off the top and let the cake cool before slicing.

Notes

* I wrote this recipe for people who have made my passion fruit curd recipe and want to use it up, but if you haven’t made the passion fruit curd yet, add 15 mins or so to the prep time.

** I wrote it this way to make sure you don’t accidentally add it all at once while quickly glancing at the ingredients list! But for easy shopping/cooking, that’s a total of 1⅓ cups [350 g] of passion fruit curd. If you make my passion fruit curd recipe, that’s enough for this cake + extra for serving at the table (or freezing).

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Note on the pan size: This recipe has never overflowed during testing and it should not overflow on you if you use a standard 9 inch pan. But if yours does overflow, something has gone wrong with your ingredient ratios, oven temperature, or pan depth. If you’re making this for the first time and worried it might overflow, you can place a baking sheet on the rack one level down from the rack you’re baking on.

Find it online: https://cardamomandtea.com/27406/passion-fruit-cake/