Appetizing...
Can I just start by saying what a task it was to find
passion fruits out of season? I managed to get four, two were ripe, and the
other two are still in my kitchen. That’s
one thing about Jamaica; produce is extremely seasonal, whereas in NY I can
almost get any fruit or veggie any time of the year (which may not be a good
thing). However here in Jamaica, if it’s not the season, please prepare to go
on the hunt and fork out top dollar when you do find it. At least the dessert I
envisioned a few months ago is here in all its lemony passion filled glory.
Crisis averted!
The cake recipe is my standard go to yellow cake recipe, just
with the addition of the lemon zest to the milk. You ever notice how hard it is
to impart lemon flavors into a cake? The store bought lemon cakes are so intensely
lemon flavored. I had to use the zest of two large lemons to get a moderate
lemon flavor that is detectable. Passion fruit on the other hand is like your
loud cousin who you can’t take anywhere because she makes such a scene and commands
all the attention. Use this icing sparingly not only is it deliciously sweet
but the intense passion fruit flavor can totally mask the lemon.
Over all its very yummy, especially with some homemade whip
cream. I placed my mixer bowl and whisk attachment
in the freezer for 5 minutes to chill. I was almost out of heavy cream I had
about 3 table spoons in the box, so I blended what I had with 1 tsp. of sugar
and turned off the mixer just as it began to get firm. It was so cool and
refreshing atop the cake. It made me think this may be a nice chilled dessert
(as I am a fan of cold foods). When the other two finally ripen, I’ll try a
passion fruit cake with lemon glaze.
Makes 8-10
Ingredients (printable recipe)
1 stick salted butter (room temp)
1.25 cup brown sugar
2 eggs (room temp)
1.75 cup flour
1 tsp. baking soda
1 tsp. baking powder
1 cup whole milk
Zest of two lemons
1 tbsp. vanilla extract
Passion fruit icing/glaze
1 cup powdered sugar
¼ cup passion fruit pulp
Instructions
- Preheat oven to 350 degrees
- Put lemon zest in milk and warm, do not boil. Remove from heat stir in vanilla, set aside to cool
- Cream butter and sugar till light and fluffy
- While that’s going, combine flour, baking powder and baking soda in a bowl and stir
- Add the eggs to the sugar and butter mixture
- Strain the milk
- Finish the batter by adding flour and the milk mixture a little at a time alternating ending in flour
- Spread onto a prepared baking sheet and bake for 15 minutes
- Remove from the sheet and allow it to cool
- Whisk together passion fruit and sugar and place in a piping bag
- Cut small circles in the cake with a cookie cutter to the size of your container
- Place the first layer of cake in the glass, then pipe some icing around the edges then place the second layer of cake
- Top with a swirl of icing in the center and some whip cream
Greedy tips:
- Line your baking sheet with buttered parchment paper or a silicone baking mat
- The longer the lemon steeps in the milk the stronger flavor the cake will have
- The icing is rather sweet so I use it sparingly
- You can leave the passion fruit seeds in the icing if you choose or strain them before mixing with the sugar
Xoxo Greedygirl
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