Passion Fruit Cake
This one's going to make you smile.
Ingredients
For the cake:
- 1 box white cake mix I was a little lazy and used Duncan Hines Classic White Cake Mix, but if you have a recipe you like to use, have at it.
- 1 cup milk
- 1/2 cup vegetable oil
- 3 eggs
- 1 teaspoon vanilla extract optional
- 1 teaspoon ube extract optional
For the curd:
- 4 large egg yolks
- 1 large egg
- 1 cup sugar
- 1/2 cup unsalted butter sliced into small pieces
- 2/3 cup passion fruit pulp with seeds We were kindly gifted passion fruit from a sweet friend (thank you!), but they sometimes sell frozen pulp at the grocery if you don't have access to fresh.
- 2 tablespoons lime juice
- 1/4 teaspoon kosher salt
For the syrup soak:
- 1/2 cup sugar
- 1/2 cup water
- 1/2 cup passion fruit pulp with seeds
For the frosting:
- 1 1/2 cups butter softened
- 10 ounces cream cheese cold
- 3/4 cup powdered sugar
Instructions
For the cake:
- Preheat oven to 350 F. Put the dry cake mix into the bowl of a standup mixer or into a large bowl and use a handheld mixer.
- Add the milk, oil, eggs, and extracts if you are using them and blend per box instructions.
- Pour batter in two parchment lined 8 inch square pans, spreading it evenly across the bottom and gently tap the pan down on the counter to remove any air bubbles.
- Bake per package instructions. I baked these for 25 minutes and they came out great. Let cool about 15 minutes then remove them from the pan onto a wire rack to cool completely.
- Note: You can make the cakes a day in advance if you like. Once they are completely cooled just wrap them in the parchment paper they were baking in and cover them securely with plastic wrap and leave them on the counter. Then the next day you can poke your holes and paint your syrup over the top.
For the curd:
- In a medium sized saucepan, whisk the egg yolks and whole egg with the sugar blending thoroughly until combined.
- In another small to medium sized saucepan, put your sliced butter and passion fruit puree. Heat the pan to medium and whisk almost constantly for 15 minutes until slightly thickened. Turn off the heat.
- Now put the pan with the sugar and egg mixture over medium heat, and slowly drizzle the hot puree/butter mixture over the top, whisking constantly so you don't end up with scrambled eggs. Heat this mixture and continue stirring until a thermometer reaches 175 degrees. Then remove from heat and add lime juice and kosher salt. Stir thoroughly and taste for seasoning and pucker. Remove the curd from the pan and pour into a Pyrex bowl or glass baking dish to cool completely on the counter. Store in the refrigerator until you are ready to use.
- Note: This can be made a day ahead, left on the counter to cool completely, then covered and stuck in the refrigerator. Should be good for 3 days or so in the fridge.
For the syrup:
- To a small pot add your sugar, water, and passion fruit puree. Whisk frequently over medium heat until it boils and the sugar is melted. Remove from the heat to cool.
- Note: The syrup can be made ahead of time as well and should stay good in the fridge for 3 days.
For the frosting:
- I would make the frosting right before you are going to frost your cake. In a stand mixer with the paddle attachment or a large bowl using handheld beaters, beat the cold cream cheese for a few seconds or so then add the butter and beat until thoroughly combined. Gradually add the powdered sugar and mix until smooth.
To soak the cake:
- When the cake is cooled poke holes all over the top with a large toothpick or bamboo skewer. Gently brush the cooled syrup over the entire top of the cake with a pastry brush, or spread over the top with a spoon. Repeat with second cake.
To frost:
- Lay one cake on a parchment lined cake plate. With your frosting in a pastry bag with a large round tip, make a ring of frosting around the edge. Now spread about 1/8 inch of curd evenly around the center. Gently place the other cake flat side up on top. Frost a ring around the edge of that layer and spread another 1/8 inch of curd evenly in the center. Put the cake in the refrigerator for about 30 minutes, then remove it and spread frosting evenly around the sides leaving enough frosting for the top of the cake. With two large rubber spatulas laying next to each other but pointing in opposite directions, grab a friend and carefully have them slide the parchment out from underneath the cake as you lift it up. Carefully spread or pipe the rest of the frosting over the top of your cake.
For decoration:
- Decorate with passion fruit seeds and/or passion fruit halves, and edible flours or herbs.