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.
Wow that looks really good!
I’ll make it for you sometime!