Sour Cream Passionfruit Cake
This Sour Cream Passionfruit Cake is so damn delicious! With a cook time of 45 minutes this cake is so easy light and fluffy you would think my Grandmother had baked you a sponge! The Passionfruit syrup drizzled on top is just the perfect balance of sweet and tart…stop it my mouth is watering just thinking about this cake again!
Method
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Preheat oven to 180 degrees. Lightly grease round cake tin.
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Using electric mixers cream butter and sugar. Add vanilla, using a spatula scrape the sides of the bowl and beat again. Add eggs one at a time beating until just mixed in each time.
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Using spatula stir in sour cream and mix until smooth. Add sifted flours and mix well.
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Pour mixture into a cake tin and bake for 40 minutes or until a skewer comes out clean. Cool cake in the tin for 5 minutes while making the syrup.
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Place passionfruit pulp and extra sugar in a saucepan, bring to the boil and stir until sugar has dissolved.
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Remove cake from tin and place on a serving plate, drizzle hot syrup over cake allowing to soak in.
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Slice warm and enjoy with a cuppa.
Recipe Hints and Tips:
- Sour Cream Passion Cake is suitable for freezing for up to 4 months. Otherwise, keep in an airtight container for up to 3 days.
- You can change the flavour of the syrup to orange, lemon or lime, 3/4 cup of juice is required.
