Passion fruit pudding cake offer two treats in one- Airy and soufflé like cake at the top and a creamy pudding-like sauce on the bottom. A Luscious treat in one pan
If you were to ask me to pick an exotic fruit, I would pick hands down, passion fruit, no doubt about it – It’s intriguing, alluring and captivating, even for a tropical girl like me. And the seductive aroma of the tropics gets to me, all the time. Not to mention the taste; a little sweet and partly tart, citrusy, and refreshing all at once.
Always excited about it. And super excited to share this easy passion fruit cake pudding with you. And win you over.
I do apologize for posting this dessert this, late in the passion fruit season. I know some of you do enjoy this fruit year round. But for the ordinary folks, the less fortunate here, in the United States it is seasonal affair and the season is almost over- Arrgh!!!!
HOWEVER, there is good news, you don’t have to sweat it. You can make this dessert anytime of the year with frozen passion fruit puree and it’s just as good as the fresh ones without the seeds. You can purchase the fruit puree at Hispanic Stores and some SuperMarkets.
Tell you what, saving this dessert for the holiday season is even better, if you want a tropical treat right in the middle of winter. While the others are having the same old boring stuff, you are off to the tropics, with your taste- buds, right in the comfort of your own home. How cool is that? Are you getting warmed already?
Now lets get’s going with this pudding cake, it’s quiet easy to make, I have made this dessert using a variety of fruits and ingredients and it never disappoints. Am a sweet tooth gal and love making desserts, especially the super easy ones.
Here are some few tips to keep in mind when making this pudding cake.
- If you want some sauce at the bottom of the cake you have got to use a water bath. The water bath should be a baking / roasting pan that is larger than whatever you are baking the cake in(ramekins, casseroles or baking dish)
- The water level usually determines the creamy layer at the bottom of the dish- middle of the casserole is a good place start.
- Be sure that the water you pour into the outer pan is hot, and, to be on the safe side, put the pan inside the oven before you pour the hot water into it.
- This cake can be made ahead of time, up to 4 hours refrigerate and then baked when ready.
- Sub passion fruit puree with mango puree, pineapple or just use lemon juice.
- 2 fresh passion fruit (sub ¼ cup passion fruit)
- ¼ cup passion fruit puree
- 1 cup granulated sugar
- ⅓-cup all-purpose flour
- 3 large eggs, separated
- ⅓ cup melted butter
- ¾ cup whole milk
- ¼ teaspoon salt
- 1-Tablespoon Lemon/Lime Juice
- 1 Tablespoon lime Zest
- 1Tablespoon rum (optional)
- Pre-heat the oven to 180°C/350°F. Grease a 2 quart oven safe dish (ceramic, glass,Pyrex custard cups) or 8 “4 “ounce ramekins generously with cooking spray and set aside.
- In a medium bowl, whisk together ⅔ granulated sugar, salt and flour. Set aside.
- In a Large bowl, whisk together the egg yolks, butter, milk, rum, lime zest, lime juice and passion fruit puree, and pulp until fully combined.
- Add the wet mixture to the flour mixture and whisk to just combine.
- Using an electric mixer, beat the egg whites for about a minute then add sugar and continue mixing on medium-high until stiff peaks form, this may take about 2-3 more minutes.
- Using a spatula carefully fold in ¼ of the egg whites mixture, and then fold in the remaining until well incorporated.
- Pour the batter into a buttered baking dish, place in the large baking or roasting pan, then carefully pour hot water into the baking pan to come half-way up the sides of ramekins, or casserole dish. Bake until the top of the cake or cakes turn light golden and puff slightly (do a test with your finger a finger, they should feel spongy and spring back a bit but hold a shallow indentation, 25 to 30 minutes.
- Let the cake cool to room temperature . Refrigerate for about 2 or more hours before serving or up to 24 hours.
Whisk Egg Whites and Sugar until soft peaks Form about 3-5 minutes
Whisk together the egg yolks, butter, milk, rum, lime zest and passion fruit puree, and pulp until fully combined
Combination fo egg white mixture and other egg yolk mixture
Pour the batter into a buttered baking dish, place in the large baking or roasting pan, then carefully pour hot water into the baking pan to come half-way up the sides of ramekins, or casserole dish.