PINEAPPLE PASSION BUNDT
Impress friends and family with this vibrant pineapple and passionfruit cake, perfect as a mid morning treat or as a centrepiece dessert
Provided by Jane Hornby
Categories Afternoon tea, Dessert, Treat
Time 1h30m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Top and tail the pineapple, then use a serrated knife to cut away the skin. Cut the flesh into eight wedges and remove the central core from each wedge. Slice the pineapple into small pieces about the thickness of a £1 coin, then roast on a baking tray for 20 mins until drier and golden. Leave to cool.
- Rub 1 tbsp of the butter around the inside of a 25cm bundt tin. Sprinkle in 1 tbsp flour, then turn the pan on its side and roll it, tapping gently, to move the flour around and coat the butter. Tap out any excess.
- Mix the milk with the passion fruit and set aside for a few mins - the acidity of the juice will sour the milk a little. With electric beaters, beat together the rest of the butter and the sugar in a bowl until light and fluffy. Add the flour, milk and passion fruit mixture, eggs, vanilla and ¼ tsp salt. Beat briefly until creamy and smooth, then fold in the pineapple pieces. Spoon the mix into the tin and level the top.
- Bake the bundt for 50-55 mins until risen, golden and a skewer inserted into the deepest part of the cake comes out clean. Sit the tin on a cooling rack until the cake is barely warm.
- Sift the icing sugar into a large bowl, then make a well in the middle and slowly mix in the passion fruit and milk to make a smooth, flowing glaze. Turn the cake onto a plate, brush with the glaze and leave to cool and set.
Nutrition Facts : Calories 327 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
PINEAPPLE & PASSION FRUIT CHEESECAKE
A creamy, dreamy cheesecake, perfect for spoiling family and friends
Provided by Lesley Waters
Categories Buffet, Dessert, Dinner, Treat
Time 1h20m
Number Of Ingredients 11
Steps:
- Heat oven to 160C/fan 140C/gas 2. Put the biscuits into a plastic bag, seal tightly and bash with a rolling pin until you have fine crumbs. Tip into a bowl and mix in the melted butter. Spoon the crumbs into the base of a 23cm springform tin and press down with the back of a spoon. Bake for 10-15 mins until lightly browned, then cool.
- Put all of the filling ingredients in a large bowl and beat until smooth. Pour onto the cooled biscuit base and return to the oven for 50 mins to 1 hr until the filling is just set and starting to brown. Leave the cheesecake to cool in the oven with the door slightly open, then chill in the fridge. If the top has cracked it doesn't matter. Can be made up to 2 days ahead. Carefully remove from tin and transfer onto a serving plate.
- Slice the pineapple quarters lengthways as thinly as you can. Whip the cream and icing sugar until thickened, but not stiff. Spread over the top of the cheesecake, then pile the pineapple on top. Scoop the pulp and seeds of the passion fruit over the top.
Nutrition Facts : Calories 799 calories, Fat 63 grams fat, SaturatedFat 36 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 1.23 milligram of sodium
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- Passion Fruit Mousse. Native to Brazil, passion fruit is a super popular ingredient in South America. You’ll also see it a lot in Australian recipes, though it is being grown in California too!
- Passion Fruit Pudding Cake. As much as I love cake with frosting, I just can’t say no to a bowl of warm sponge cake with a light and sweet sauce. This recipe gives you just that.
- Mango Passion Fruit Sorbet. Although passion fruit has hints of mango, it’s still quite tart. So, if you want to cut through that, adding extra mango is the way to go!
- Passion Fruit Bars. I let out an audible sigh after tasting these, and I promise, you’ll retire those tired old lemon bars after you try this recipe. It’s seriously that good.
- Vegan Passion Fruit Tart. If you’re looking for a sure-fire way to give your cakes and desserts a kick of flavor, curd is the way to go. It has such a strong hit of whatever fruit you choose, and it’s wonderfully thick and creamy to boot.
- Passion Fruit Panna Cotta Recipe. Panna cotta is a silky smooth, milky jello with a super clean taste and elegant finish. I love it with nothing more than a few flecks of vanilla and maybe some berries on the side.
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