Passion Fruit Pudding Cake
My boss has a big bounty of a garden and he generously brings in lots of different kinds of fruits. One of these fruits in which he brings surplus of is passion fruit! Passion fruit is such a treat because it’s not very common. The abundant amount of rain Southern California has received lately has helped more fruit, well, come to fruit. Passion fruit has a certain tropical flavor. It also absolutely looks like an alien fruit: it has a purple shell and inside, there are a bunch of green slime covered seeds. Sounds appetizing, right? Well, it’s actually super tasty and they’re only about 15 calories a pop!
My boss had brought in a large amount this time and I had quite a few sitting in my fridge. I didn’t want them to go bad, so I looked up passion fruit recipes and found this one. I altered it a little to have less sugar. A passion fruit pudding cake…full of moisture and flavor without being too sweet. Those who know me know that I’m not a huge cake fan, but this recipe is a cross between a pudding and a cake so I like it. It may look a little intimidating, but it’s quite simple to do. I’ve already baked it twice because it’s so delicious. It’s perfect for a guilt-free dessert because it’s so light, but also hits the spot because of its flavor and texture.
- 4-5 passion fruit
- 1 cup g sugar
- 1/3 cup flour
- 3 eggs, separated
- 1/3 cup melted butter
- 3/4 cup milk
- 1/4 tsp salt
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- Pre-heat oven to 350 degrees F and grease up an oven-safe dish.
- In a small bowl, mix together the flour, salt, and 2/3 cup sugar (DO NOT USE ALL THE SUGAR HERE).
- In a large bowl, whisk the egg YOLKS, passion fruit, milk, butter, lemon zest & juice, until fully combined.
- Add the dry flour mixture to the wet until just combined.
- Using the smaller bowl, put your three egg whites in and use a beater for 30 seconds.
- Add the 1/3 cup sugar and then continue beating until you get stiff peaks.
- Slowly fold in the egg white mixture into the passion fruit mixture.
- Pour into oven-safe dish and put in the oven for 25-30 minutes (the top should be golden brown and be bouncy to the touch).
- Take out and leave until room temperature and then put into fridge for at least two hours.
Like I said, I have made this recipe twice so far because it’s so tasty and also so easy to make. I love dipping my fork into this dessert, catching first on fluffy cake up top and then getting the sultry wet passion fruit at the bottom. Yummo! Texture is key, my friends! If you can get your hands on some passion fruit, you probably have the rest of the ingredients in-house. This makes it so easy to make since you can just pull from the pantry. I encourage you to give this delicious dessert a try! And as always, stay hungry and fit!