Passion Fruit Cake

Fresh passion fruit is high in beta carotene, potassium and dietary fiber. Passion fruit juice is a good source of Vitamin C and good for people who have high blood pressure. It is a good start to give it a try on a cake.

I bought the passion fruits from night market at RM10 per packet and only used 4 passion fruits for 80ml fresh juice.

Well, since this is my first time to use combination of passion fruit juice and dried apricot, some of my mini cakes got burn on the apricot surface as I put the apricot as topping of the cake batter. I should not use 180C for baking this cake. It might be reduced to 170C.

Anyway, the taste still good and the burn did not spoil my cake. I can smell the fresh passion fruit fragrant from my oven. If you like to eat a fresh fragrant cake, you should give it a try!

Recipe adapted from 孟老師的100 道小蛋糕.

Baking Duration: 20-25 minutes

Baking Temperature: Upper heat 180C, lower heat 160C 

(My oven does not have upper and lower temperatures, so I use 180C. Suggest you change it to 170C as I burnt my apricot when I use 180C).

Yield: 12 mini cakes

Ingredients:

150g     Dried Apricots   

60g       Unsalted Butter

70g       Icing Sugar

180g     Egg

80g       Pure Passion Fruit Juice (I use only 80ml)

50g       Superfine Flour

1/2tsp   Baking Powder

120g     Ground Almond

Method:

(1)   Cut dried apricots into thin slices. Melt the butter in double boil method. Set aside.

(2)   In a mixing bowl, beat together icing sugar and egg until light and fluffy. Then, add in passion fruit juice and beat until well mixed.

(3)   Sift in superfine flour and baking powder, followed by ground almond and melted butter. Fold the mixture well.

(4)   Pour the mixture into small cup. Top with sliced dried apricots.

(5)   Bake in preheated oven at upper heat 180C, lower heat 160C for 20-25 minutes. (If the oven is using only one temperature, the temperature will be around 165-170C).