Sunday, September 2, 2012

Passionfruit pound cake

Who would have thought that flour, butter, eggs and sugar could transform into something so perfectly delicious as cake? Of all cakes, there's nothing more simple and elegant than a slice of pound cake with afternoon tea. 

This basic but excellent pound cake recipe comes from Gourmet of January 2008, and can be found on the Epicurious ( website. Instead of citrus flavours (a tablespoon each of orange and lemon zest, and a teaspoon of lemon juice and two teaspoons of orange juice, and vanilla) I used five teaspoons of pure passionfruit juice extracted by rubbing the pulpy seeds in a strainer.

Flour, 2 cups sifted
Baking powder, one teaspoon
Salt, half teaspoon
Sugar, one cup granulated (I use light brown)
Unsalted butter, half pound
Eggs, 4 large

Passionfruit juice, 5 teaspoons

Heat oven to 325F (165C). Butter a loaf pan (8.5 by 4.5 inches).
Beat sugar and butter until pale and fluffy. Beat in eggs one at a time. Add juice.
Mix in flour until well incorporated. Pour batter in pan. Bake for a hour to 70 minutes (test with a toothpick in the centre). Cool in the pan before turning out and slicing.

Love that sunny yellow!

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