Rich passionfruit flavor and a hint of rose scent. This delicate cake is lovely with a very light tea. Passionfruit puree can be ordered online, or is often found in Mexican grocers, sometimes frozen. If you have are lucky enough to have actual passionfruit on hand, you can, of course, pulp and puree them yourself; strain out the hard seeds if you do.
2 c. flour
3/4 t. salt
1/4 t. baking powder
1/2 c. passionfruit puree
1 c. yogurt
1 t. vanilla extract
2 T rosewater
12 T butter (room temperature)
2 c. sugar
5 large eggs (room temperature)
2 egg yolks (room temperature)
1. Preheat oven to 350F. Grease and flour a cake pan (spraying with Baker’s Joy makes this easy). You can use a bundt pan, cakelet pans, or mini cake pans.
2. In a bowl, combine the flour, salt, and baking powder.
3. In a second bowl, combine the passionfruit puree, yogurt, vanilla extract, and rosewater if using; set aside.
4. In the bowl of a standing mixer (paddle attachment), cream the butter and sugar; add the egg yolks and eggs one at a time, pausing to scrape bowl as needed with a rubber spatula.
5. Add the flour mixture and passionfruit mixture alternately in a few additions, starting with the dry. Scrape sides and bottom again to make sure all ingredients are fully incorporated.
6. Fill the pan and bake on the middle rack for (50-55 for bundt, 25-30 minutes for cakelets, 15-20 minutes for mini cakes), or until a toothpick comes out dry when inserted in the center of a cake. (If you want them darker, which shows off the contrast and the detail more, bake a few minutes longer.)
