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Passion Fruit Cake with Mascarpone Frosting and Passion Fruit Syrup Recipe

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3.9 from 50 reviews

This vibrant Passion Fruit Cake is a delightful tropical treat featuring a moist self-raising flour cake infused with fresh passion fruit pulp, topped with a luscious mascarpone and cream frosting blended with passion fruit. Perfectly balanced with a zesty passion fruit syrup and decorated with fresh passion fruit and mini meringues, this cake offers a beautiful combination of tangy and creamy flavors that will impress at any celebration.

Ingredients

Passion Fruit Syrup

  • 60 g (¼ cup) passion fruit pulp (from 3 large fruit)
  • 100 g (½ cup) granulated sugar
  • 2 tbsp lime juice

Cake Batter

  • 260 g (2 cups) self raising flour (or see notes)
  • 250 g (1¼ cups) sugar (caster or granulated)
  • 115 g (½ cup) cold unsalted butter (cubed)
  • 60 ml (¼ cup) milk
  • 60 g (¼ cup) passion fruit pulp (from 3 large fruit)
  • 2 large eggs
  • 1 tsp vanilla extract

Frosting

  • 250 g (1 cup) full fat mascarpone cheese (or cream cheese)
  • 240 ml (1 cup) heavy/double cream (cold)
  • 5 tbsp powdered sugar (icing sugar)
  • 1 tsp vanilla extract or paste
  • 60 g (¼ cup) passion fruit pulp (from 3 large fruit)

Decoration

  • Fresh passion fruit (halved)
  • Mini meringues

Instructions

  1. Make the Passion Fruit Syrup: In a saucepan, combine the passion fruit pulp, granulated sugar, and lime juice. Bring the mixture to a gentle simmer, stirring continuously until the sugar dissolves completely. Remove from heat and allow the syrup to cool completely. It will thicken as it cools.
  2. Prepare the Cake Pan and Dry Ingredients: Preheat your oven to 320°F (160°C). Spray or mist an 8-inch deep cake pan with cake release and line it with baking paper. Sift the self-raising flour into a large mixing bowl, then add the sugar and stir to combine evenly.
  3. Incorporate Butter to Dry Ingredients: Add the cold, cubed unsalted butter to the flour and sugar mixture. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles fine breadcrumbs. Alternatively, you can use a stand mixer with a paddle attachment to achieve this consistency.
  4. Add Wet Ingredients: Pour in the milk, passion fruit pulp, eggs, and vanilla extract into the flour mixture. Stir gently but thoroughly until the batter is smooth and lump-free. Pour the batter into the prepared cake pan and level the top evenly with a spatula.
  5. Bake the Cake: Place the cake pan in the middle rack of the preheated oven. Bake for 40 to 45 minutes, or until the cake turns golden and feels firm when touched. Insert a skewer or toothpick in the center; it should come out clean when the cake is done.
  6. Cool the Cake: Run a knife gently around the edge of the cake pan to loosen the cake. Turn the cake out onto a wire rack and allow it to cool completely. Once cooled, carefully slice the cake horizontally into two equal layers.
  7. Make the Frosting: In a mixing bowl or stand mixer, combine the mascarpone cheese, cold heavy cream, powdered sugar, and vanilla bean paste or extract. Beat on low speed until soft peaks form. Be cautious not to over-whip to avoid curdling. Gently fold in the passion fruit pulp into the frosting and keep it chilled until ready for assembly.
  8. Assemble the Cake: Place the bottom layer of the cake on a serving plate or cake stand. Brush the surface generously with the passion fruit syrup to add moisture and flavor.
  9. Apply Frosting: Spread a generous layer of passion fruit frosting over the bottom cake layer. Place the top cake layer above and press gently.
  10. Finish and Decorate: Spread the remaining frosting smoothly over the top of the cake and create gentle swirls for an elegant finish. Drizzle with additional passion fruit syrup. Decorate the cake with halved fresh passion fruit and mini meringues for added texture and visual appeal. Serve and enjoy!

Notes

  • For a gluten-free option, substitute self-raising flour with a gluten-free flour blend suitable for baking.
  • Ensure the passion fruit pulp is fresh and strained to remove seeds if preferred, for a smoother texture.
  • If mascarpone is unavailable, you may use full-fat cream cheese, but mascarpone provides a richer flavor.
  • Do not over-whip the frosting to avoid it breaking or curdling.
  • The cake can be prepared a day ahead and stored refrigerated, but bring to room temperature before serving for best flavor.

Find it online: https://justsosavory.com/passion-fruit-cake-with-mascarpone-frosting-and-passion-fruit-syrup-recipe/