brother
Joined: 15 Aug 2005
Posts: 8920
Location: London/Cyprus
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| Posted: Thu Aug 18, 2005 2:54 pm Post subject: Moist Passion-Fruit Cake Recipe |
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Passion-fruit gives an exotic flavour to this deliciously moreish cake, served with rhubarb compote and fresh papaya
Servings: 6-8
Level of difficulty: Intermediate
Preparation Time: 25 minutes
Cooking Time: 45 minutes
Ingredients
Main:
50g self-raising flour
a pinch of Salt
3 large eggs, separated
175g caster sugar
grated zest of 1 lime
6 passion-fruit
150ml single cream
150ml Milk
a pinch of cream of tartar
2 papaya, sliced
300ml double cream, whipped
For the rhubarb compote:
450g rhubarb, chopped into 2.5cm pieces, leaves discarded
75g caster sugar
1 vanilla pod
4 tbsp water
grated zest and juice of 1 lime
Method
1. Preheat the oven to 180°C/gas 4. Grease and line a 20cm sandwich cake tin.
2. Sift the flour and salt into a large bowl.
3. In another bowl, whisk the egg yolks with the sugar until pale. Add the grated rind of one lime.
4. Halve the passion-fruit and scoop out the pulp. Rub the passion fruit pulp through a sieve into a bowl. Whisk the sieved passion-fruit into the egg mixture. Fold in the flour and salt, then add the single cream and the milk.
5. Whisk together the egg whites with a pinch of cream of tartar until stiff. Using a metal spoon carefully fold the beaten egg whites into the passion-fruit mixture. Pour this into the prepared cake tin.
6. Put the cake tin into a roasting tin and pour in boiling water until it comes halfway up the sides of the cake tin. Bake for 40-45 minutes until set and cooked through. Test whether the cake is cooked through by inserting a skewer into the centre of the cake. If the skewer comes out clean the cake is cooked. If not, bake for a further 5 minutes and test again. Cool the cake on a rack.
7. While the cake is baking, make the rhubarb compote. Place rhubarb, 75g caster sugar and vanilla pod in a non-reactive saucepan. Add the water, lime juice and zest. Bring to the boil, reduce heat, cover and cook gently for 5-10 minutes until the rhubarb is tender. Cool and chill.
8. Serve slices of the passion-fruit cake accompanied by a dollop of rhubarb compote, slices of papaya and whipped double cream. |
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