Passion fruit pudding cake offers 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, every 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 a 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 any time 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 warm already?
Now let’s get going with this pudding cake, it’s quite easy to make. I have made this dessert using a variety of fruits and ingredients and it never disappoints. I’m a sweet tooth gal and love making desserts, especially the super easy ones.
Here are some 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 – the middle of the casserole is a good place to 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, kept for up to 4 hours in the refrigerator and then baked when ready.
- Sub passionfruit puree with mango puree, pineapple or just use lemon juice.
Enjoy!!!
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.
- 2 fresh passionfruit sub ¼ cup passionfruit
- ¼ cup passionfruit puree
- 2/3 cup granulated sugar
- 1/3 cup all-purpose flour
- 3 large eggs separated
- 1/3 cup melted butter
- ¾ cup whole milk
- ¼ teaspoon salt
- 1 Tablespoon Lemon/Lime Juice
- 1 Tablespoon lime Zest
- 1 Tablespoon rum optional
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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.
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In a medium bowl, whisk together granulated sugar, salt and flour. Set aside.
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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.
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Add the wet mixture to the flour mixture and whisk to just combine.
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Using an electric mixer, beat the egg whites for about a minute then add about 1 tablespoon sugar , if desired - it optional. Continue mixing on medium-high until stiff peaks form, this may take about 2-3 more minutes.
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Using a spatula carefully fold in ¼ of the egg whites mixture, and then fold in the remaining until well incorporated.
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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 for 25 to 30 minutes or until the top of the cake or cakes turn light golden and puff slightly (do a test with your finger , they should feel spongy and spring back a bit but hold a shallow indentation,.
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Let the cake cool to room temperature . Refrigerate for about 2 or more hours before serving or up to 24 hours.
- 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.
Whisk egg whites and sugar until soft peaks form, about 3-5 minutes.
Soft Peaks
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.
Should I beat the eggs until soft peaks are formed (like your picture) or until stiff peaks are formed (like your recipe says)?
Mines just in the oven now but it had small clumps in it and didn’t look like your pictures 🙁
Beat until soft peaks form .Hope it works out well .
I have the actual fruit. How do I make puree? Blend with water, then strain?
Yes . Use very little water. I make it without water if it’s juicy.
Can this be made in a metal pan?
Hi Elza! As long as it is oven safe, then it could work.
Also, would you reccomend this recipe over making a passion fruit panna cotta? My dad has trouble swallowing and wanted to make something special for fathers day.
If he is into soft and creamy then go with panna cotta . If not this would do just fine, it is soft and easy to swallow. Enjoy!
THANK YOU SO MUCH! also can i make the cake today and serve tomorrow?
Yes you can.
Hi,
I only have frozen passion fruit purée. How
much do I need for this recipe?
Thank you,
ED
Hi ED! For the recipe, you can use a total of 1/2 a cup of your passion fruit purée. Do let me know how it works out for you.
This turned out PERFECTLY!!!! I was amazed how fluffy it was. I only had canned passion fruit so I sifted out the seeds. Then, I put half at the bottom of the baking dish and put half in the cake batter. It was delicious! I’m going to make it again today without the water bath to see how it goes as a cake…
Glad it did. Thanks for sharing this with us. I have tried it without the waterbath and it was equally delicious as a cake , but I do prefer the creamy part.
This looks lovely! I love passionfruit as a drink but I shall experiment with it starting with this recipe. Thank you for sharing.
Hi Auggie. I am so excited for you to try out this recipe! :). Do let me know how it works out for you
What is a passion fruit sub? I want to make this recipe in a couple of days, and need to get the ingredients down.
It’s frozen puree passion fruit , available in some supermarkets and latino markets, depending on your neighborhood.
Lovely recipe can’t wait to try. I don’t have any purees on hand. Do you know how I can make one out of passionfruit? I have many.
Hi Liya! If you do not have passionfruit puree, no worries. Just substitute with 2 more passion fruits and you are good to go!
Hi Wendy this is a fab recipe . Done it 2x in a week and shared too. Confined and with a big passionfruit harvest had to try new treats and it definitely is one ! Love it.
to eat
We have so much passion fruit from our yard and I was just waiting to find the perfect recipe to use them. Best recipe ever, even my parents approve and they’re hard to win over for desserts (they don’t like too sweet). Thank you thank you thank you!
Awww… This really warmed my heart, Cassie. I am so glad your parents approved too, Yay :)! Thank you for your feedback!
Can this be served warm?
Hi Abigail. Yes, you could eat it warm but the flavors of this Passion Fruit Pudding Cake really come through when eaten cold.
Hi, can I make this today then refrigerate and serve cold tomorrow?
Yes , this can be eaten hot or cold.
Hello! I don’t have passionfruit puree, but I do have a lot of fresh passionfruit. Can I sub in one extra fresh passionfruit for the 1/4c puree, so that I’m using 3 passion fruit total instead of 2? Thank you!
Hi Wendy. You will need 4 passion fruits instead of 2 to get the measurement right. You could also sub with mango puree, pineapple or lemon juice. Happy cooking!