Passion Fruit Pudding Cake

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.

Course Dessert

Cuisine Fusion

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 303kcal

Author Imma

Ingredients

2 fresh passion fruit, sub ¼ cup passion fruit puree
¼ cup (60ml) passion fruit puree
⅔ cup (120g) granulated sugar
⅓ cup (40g) all-purpose flour
3 large eggs, separated
⅓ cup (75g) butter, melted
¾ cup (177ml) whole milk
¼ teaspoon (1.5g) salt
1 tablespoon (15ml) lemon or lime juice
1 tablespoon lime zest
1 tablespoon (15ml) rum, optional

Instructions

Preheat the oven to 180°C/350°F. Grease a 2-quart oven-safe dish (ceramic, glass, Pyrex custard cups) or eight 4-ounce ramekins generously with cooking spray and set aside.
Whisk together granulated sugar, salt, and flour in a medium bowl. Set aside.
In a large bowl, whisk together the egg yolks, butter, milk, rum, zest, lime juice, passion fruit puree, and passion fruit pulp until fully combined.
Add the wet mixture to the flour mixture and whisk to combine.
Using an electric mixer, beat the egg whites for about a minute, then add about a tablespoon of sugar if desired - it's optional. 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 white 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 halfway up the sides of the ramekins or casserole dish. Bake for 25-30 minutes or until the top turns light golden and puff slightly (do a test with your finger, it should feel spongy and spring back a bit but hold a shallow indentation.
Let the cake cool to room temperature. Refrigerate for 2 hours or more before serving (up to 24 hours).

Notes

If you want sauce at the bottom of the cake you have 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, up to 4 hours, refrigerate, and then baked when ready.
Sub passion fruit puree with mango or pineapple puree.
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition