Orange and Passionfruit Syrup Cake

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This cake transports you to some exotic, tropical island where the sea is crystal blue, the sand running, warm through your toes and the breeze fresh and serene. In your hand you have a funky glass of orange and passion fruit juice complete with brightly coloured, twirly umbrellas. Except you are in your living room and your tropical juice is actually delicious cake.

It’s certainly cheaper.

The flavours are bold and fruity and the cake is incredibly moist, no cuppa tea necessary.

I love the speckles of the passionfruit seeds but if you don’t like the crunch, feel free to leave them out.

It’s especially good with something creamy alongside – coconut whipped cream is just meant to pair with this cake. Non dairy yoghurt or ice cream is good too.

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Ingredients: Serves 12

  • 165ml/2/3 cup passionfruit pulp
  • 250g/1 cup vegan margarine
  • 1 tbsp orange zest finely grated
  • 225g/1 cup unrefined caster sugar
  • 3 egg replacers (Ener-G or Orgran)
  • 250ml/1 cup non dairy yoghurt
  • 250g/2 cups self-raising flour
  • 80ml/1/3 cup orange juice
  • 60ml//4 cup water
  • 170g/3/4 cup unrefined caster sugar

Method:

  1. Preheat oven to 180’C/350’F and line a 20cm square tin.
  2. Strain the passionfruit, reserving both the seeds and juice.
  3. In a large mixing bowl, beat the margarine, orange zest and sugar until light and fluffy then add egg replacers and mix until well combined.
  4. Fold in the passionfruit juice and non dairy yoghurt then sift over the flour in two batches and fold through. Spread mix into cake tin.
  5. Bake for about 1 hour until a skewer comes out clean.
  6. About ten minutes before the cake is due to be ready, make the syrup. Combine the orange juice, water, sugar and passionfruit seeds in a saucepan.
  7. Stir over medium heat without boiling until sugar dissolves then simmer uncovered for 5 minutes.
  8. Allow the cake to stand in the tin for 5 minutes before turning out onto a wire rack set over a tray. Pour the hot syrup over the hot cake and serve warm or at room temperature.

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Calorie Count :: New Recipe

Adapted and veganised from Australian Women’s Weekly via Bakespace

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This entry was posted in Cakes, Desserts, Egg-free, Fruit, vegan, Vegetarian and tagged , , , , , , . Bookmark the permalink.

24 Responses to Orange and Passionfruit Syrup Cake

  1. lizdavis444 says:

    This looks amazing!

  2. This looks very tasty!

  3. The close up picture of that cake is amazing. It looks so moist and dense. Perfection!

  4. lucylox says:

    Delicious. I love passionfruit 🙂

  5. I wish I am in an exotic, tropical island, devouring this beautifully sweet orange & passion fruit syrup cake. Passion fruit is one of my favorite fruits, and I find them so tasty in Asia, and cheap, too! The idea of adding coconut whipped cream sounds so good! The interiors of the cake remind me of a lovely pound cake. Thanks for adding the nutritional facts.

  6. attethersend says:

    This looks really delicious, I may have to try it for myself. 🙂 XX

  7. tadeina says:

    It’s been said, but it bears repeating: This looks amazing.

  8. Simplexvita says:

    Reblogged this on Simplexvita and commented:
    Sounds delicious

  9. The name suggests very very very delicious! 😛

  10. kt06 says:

    This is a fantastic blog, great posts!. Well done and keep up the great work 🙂

  11. Ally says:

    Yum! I adore passionfruit. 🙂

  12. I’m not normally a huge passion fruit fan but this is making me change my mind!

  13. Wow! Your cake looks amazing! It has awoken my sweet tooth 🙂

  14. I loveeee passion fruit! This cake is perfect for me! 😀

  15. Syrup cakes are definitely making a come back!

  16. cleo says:

    This looks so good Poppy! A vegan masterpiece!! 🙂

  17. That looks delectable! Coconut whip sounds like it would be amazing on this!

  18. Yum! I love passion fruit! This sounds amazing!

  19. Pingback: Passion fruit and banana cake | A Taste of Sri Lankan cuisine

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