Passion Fruit Pound Cake Recipes

Steps:

• Preheat the oven to 350 degrees F. Butter and flour an 8 1/2-by-4 1/2-inch loaf pan.
• Spread the coconut in a single layer on a baking sheet. Bake until golden brown, 5 to 10 minutes. Transfer the toasted coconut to a plate to cool. Keep the oven on for baking the cake.
• Meanwhile, in a large bowl, whisk together the flour, baking powder, and salt. In a 2-cup measuring cup, whisk together the buttermilk and the passion fruit pulp and seeds.
• With an electric mixer on medium speed, beat the butter, sugar, and coconut oil in a large bowl until pale and fluffy, about 3 minutes. Add the eggs, 1 at a time, scraping down the sides of the bowl occasionally.
• Alternate adding the flour mixture and the buttermilk mixture to the egg mixture, starting and ending with the flour mixture. Stir in 1 cup of the toasted coconut.
• Transfer the batter to the prepared pan and smooth the top. Sprinkle the top with the remaining 1/4 cup of toasted coconut. Bake until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Transfer the pan to a wire rack to cool for 1 hour, then remove the cake from the pan and let cool completely.

Steps:

• Preheat the oven to 350°F (175°C). Butter the bottom and sides of a 9-inch (23-cm) loaf pan, dust it with flour, and tap out any excess. Line the bottom with a rectangle of parchment paper.
• To make the cake, in a small bowl, whisk together the flour, baking powder, and salt. Set aside.
• In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter, 1 cup (200 g) sugar, and the orange zest on medium speed until light and fluffy, 3 to 5 minutes.
• In a small bowl, beat together the eggs and vanilla. With the mixer running, slowly dribble the egg mixture into the butter mixture, stopping the mixer and scraping down the sides of the bowl as needed, until the eggs are completely incorporated. (The mixture may look curdled, which is normal.)
• Using a rubber spatula, stir the flour mixture into the butter-sugar mixture by hand just until combined. Don't overmix. Scrape the batter into the prepared loaf pan and smooth the top. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool about 15 minutes.
• While the cake is cooling, prepare the glaze. In a small bowl, very gently stir together the passion fruit juice and 1/3 cup (65 g) sugar. Don't let the sugar dissolve.
• Loosen the cake from the loaf pan by running a knife around the sides of the cake. Invert the warm cake out of the pan, peel off the parchment paper, and turn it right side up onto a plate.
• Using a wooden skewer, pierce the top of the cake all the way through to the bottom about 50 times. Spoon half of the glaze over the top of the cake. Turn the cake on each of its sides, spooning the rest of the glaze over so that the cake is evenly coated. Sop up the glaze that collects in the plate by rubbing the bottom and sides of the cake in it.
• Serving
• Serve the sliced cake just as it is or with a compote of fresh tropical fruit or berries.
• Storage
• Store the cake loosely wrapped in plastic wrap, to keep the glaze crisp.
• Variation
• To make ORANGE POUND CAKE, replace the passion fruit juice in the glaze with 1/2 cup (125 ml) freshly squeezed orange juice.
• tip
• To strain fresh passion fruit pulp, halve the fruits, scoop the pulp into a mesh strainer set over a bowl, and press the pulp to separate the seeds from the juice. You can find frozen passion fruit purée in Latin markets as well as online (see Resources, page 270).

Steps:

• Make lemon pound cake the day before and refrigerate overnight.
• put 1/2 cup passionfruit puree/juice/nectar in a nonreactive saucepan with the sugar.
• Bring to a boil just to dissolve the sugar.
• Cool.
• Sift powdered sugar (2-3 cups) into a bowl and slowly add sweetened passionfruit mixture a couple of tablespoons at a time unril you have a thick glaze that is barely pourable.
• Pour out of bowl, drizzling all over the top of the pound cake.
• Take whipping cream and begin to whip at medium speed.
• Add sweetened passionfruit in suffiecient quantity to flavor whipped cream.
• Serve slices of iced cake with flavored whipped cream.

Steps:

• Heat oven to 350 degrees. Line 11 1/2-by-17 1/2-inch jelly-roll pan with parchment; brush with soft butter, and dust with flour, shaking out excess.
• Place eggs and sugar in bowl of electric mixer. Using hand whisk, stir until mixed. Set bowl over pot of simmering water; whisk until mixture is warm, about 3 minutes.
• Transfer bowl back to electric mixer; beat with whisk on high for about 7 minutes until, when whisk is lifted, mixture leaves trail resembling a ribbon that blends back into surface in 3 seconds. Add zest and juice. Sift flour over egg mixture, one-third at a time, folding after each addition. Just before final third is completely folded in, stream in butter; fold in. Pour into prepared pan; bake until cake tester comes out clean and cake is springy to the touch, 16 to 18 minutes. Cool. Invert pan to remove cake; peel off parchment.
• Slice cake widthwise into three rectangles, about 5-by-11 inches each. Split each in half, creating two layers of equal thickness. Place one layer on a flat, rectangular platter; spread with 3/4 cup mousse. Spoon 1/2 cup curd over mousse; spread. Cover with another cake layer; repeat process ending with cake layer. Reserve 3/4 cup mousse to frost cake. Cover with plastic; chill about 4 hours or overnight.
• When ready to serve, invert cake onto a serving plate. Spread top of cake with reserved mousse; sprinkle with coconut. Serve with passion-fruit pulp spooned around cake.

Steps:

• Cream shortening and sugar together.
• Add eggs, 1 at a time, beating after each addition.
• Add flour, salt, mace. Mix again.
• Add vanilla and beat. Add remaining ingredients and mix very well.
• Bake in a greased loaf pan for 60 -80 minutes with the oven temp set at 350*.
• **NOTE: To make a basic pound cake, the use above recipe, OMITTING the fruit and follow directions for baking/preparing.**.