CookEat Recipe
Pineapple and Passion Fruit Cake
Pineapple, passion-fruit pulp and pistachios form a very moist vanilla cake. The pulp includes its edible seeds; bake in a shallow tin and serve warm once the centre has set.
Method
Steps
Step 1
Wash the fruit first; quantities refer to prepared edible weights. Remove the pineapple peel and tough core; cut the flesh into 5 mm dice. Halve the passion fruit and scoop out its pulp and seeds; discard the shells. Use shelled pistachios and chop finely.
Step 2
Set the oven to 175°C, conventional heat. Line the base and sides of a 20 cm square metal cake tin, at least 5 cm deep, with baking parchment.
Step 3
Cream 90 g butter (softened) with 120 g brown sugar for 2-3 minutes. Gradually beat in 180 g beaten egg, weighed without shell. Mix in 0.5 tsp vanilla. Use vanilla extract.
Step 4
Fold in 180 g pineapple, 120 g passion fruit, 50 g pistachios.
Step 5
Combine 140 g all purpose flour, 0.5 tsp baking powder. Fold into the fruit mixture until no dry flour remains.
Step 6
Spread the batter evenly in the prepared tin. Bake 35-45 minutes. Bake until set throughout, with no raw batter on a skewer; the centre must also reach at least 74°C. Cover with foil if the surface darkens first.
Step 7
Rest in the tin for 30 minutes before cutting into 8 portions. Serve warm from the tin, or lift out only when the bake holds together.
Cooked it? Rate it.
Cooked 4 times