Passion Fruit Bundt Cake

Equipment

9½-inch (24 cm) fluted Bundt pan
Stand mixer or electric hand mixer
Immersion blender (if using passion fruit pulp with seeds)
fine mesh sieve (optional, to sift the flour)
Small Saucepan

Ingredients

Cake

5 large eggs room temperature
230 g granulated sugar 1⅛ cups
130 g vegetable oil about ½ cup + 1½ tablespoons
140 g passion fruit pulp fresh or frozen (see Notes) 250 g all-purpose flour (2 cups)
250 g all-purpose flour 2 cups
8 g baking powder 2 teaspoons
¼ teaspoon fine salt
butter and flour to grease the bundt pan

Passion Fruit Glaze

180 ml water ¾ cup
1½ Tablespoons cornstarch
150 g passion fruit pulp fresh or frozen (about ⅔ cup)
5 Tablespoons granulated sugar

Instructions

Make the Cake

Preheat the oven to 350°F (175°C). Generously grease and flour a 9½-inch (24 cm) fluted Bundt pan, making sure to coat all the grooves well.
butter and flour
If using passion fruit pulp with seeds, blend it with an immersion blender for about 30 seconds to break up the seeds. If you're using seedless passion fruit pulp, you can skip this step. Set aside.
140 g passion fruit pulp
In the bowl of a stand mixer fitted with the whisk attachment (or using a large bowl and an electric hand mixer), beat the eggs and sugar for about 5 minutes, or until the mixture becomes pale, thick, and fluffy.
5 large eggs, 230 g granulated sugar
With the mixer running on low speed, slowly drizzle in the vegetable oil until fully incorporated.
130 g vegetable oil
Mix in the passion fruit pulp until combined.
140 g passion fruit pulp
Mix in the flour and salt just until combined. Add the baking powder last and gently fold it in until no dry streaks remain. Do not overmix.
250 g all-purpose flour , ¼ teaspoon fine salt, 8 g baking powder
Pour the batter into the prepared pan and smooth the top.
Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for at least 20 minutes, then carefully invert it onto a wire rack and cool completely.

Make the Passion Fruit Glaze

Once the cake has cooled completely you can start working on the glaze.
In a small saucepan, whisk together the water, and cornstarch until smooth.
1½ Tablespoons cornstarch, 180 ml water
Stir in the passion fruit pulp and sugar
150 g passion fruit pulp, 5 Tablespoons granulated sugar
Cook over medium heat, stirring constantly, until the mixture comes to a gentle boil and thickens enough to coat the back of a spoon, about 3–5 minutes.
Remove from the heat and spoon the glaze over the top, allowing it to drip naturally down the sides and center of the cake.
serve and enjoy.

Notes

Passion Fruit Pulp

Fresh or frozen passion fruit pulp both work well in this recipe. Here in Canada, fresh passion fruit can be difficult to find, so I usually buy frozen passion fruit pulp from my local Brazilian grocery store. I've found it sold both with and without seeds. I usually leave the seeds in because I like the look and texture, but you can easily strain them out if you prefer a smoother glaze or just buy the one that is sold without the seeds.

Measuring Ingredients

For the most consistent results, I recommend weighing your ingredients with a kitchen scale. Cup measurements are included as a guide.

Don't Overmix

Once you add the flour, fold the batter just until combined. Overmixing can make the cake less tender.

Storage

Store covered at room temperature for up to **3 days** or refrigerate for up to **5 days**. Bring to room temperature before serving.

Please note calories provided are only a rough estimate.

Nutrition

Video