Granadilla cake with Passion Fruit Icing
Indulge in a moist and tender passion fruit cake made with fresh fruit and topped with a sweet and tangy three-ingredient icing. This easy, one-bowl recipe is perfect for creating an impressive tropical treat with minimal effort.
Servings 16 slices
Calories 336kcal
Ingredients
Bundt:
- 1 cup butter Room Temperature (227g)
- 2 cup sugar
- 4 eggs
- 3 cups flour
- 3 teaspoons baking powder
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ½ cup passion fruit pulp
- ½ cup orange juice
Passionfruit Icing:
- 2 cups powdered sugar
- 2 tablespoons passion fruit pulp
- 1 tablespoon orange juice
Instructions
Bundt Cake
- Preheat oven to 350°℉ (175℃). Grease and flour a 10-cup bundt pan.
- Using an electric blender, blend orange juice and passion fruit pulp.
- In a large bowl cream butter and sugar using an electric mixer or a whisk. Add the eggs and mix until well combined and the batter is light in color.
- Add flour, baking powder, salt, baking soda, and blended fruit juice.
- Stir, scraping the sides and bottom of the bowl. The batter should be very smooth, light, and creamy when finished.
- Pour batter into the prepared bundt pan and bake at 350℉ (175℃) for 50-60 minutes or until a wooden skewer inserted in the thickest part of the cake comes out clean.
- Allow to cool in the pan for 15-30 minutes, then carefully invert onto a cooling rack to cool completely before covering with icing.
Passion Fruit Icing
- To a medium bowl add icing sugar, butter, and passion fruit pulp. Use a spatula, a whisk, or an electric mixer to mix the ingredients until smooth.
- Once the cake is cool, spread the icing on the top of the cake. The icing will drip some. You can either leave it to drip or use a spatula to cover the rest of the cake with icing.
Notes
Store any leftovers in an airtight container or a large zip-lock bag to keep the cake fresh for up to 2 days.
Nutrition
Calories: 336kcal