It’s the final #FreakyFruitsFriday of the year, and I’ve saved the best for last! How do I know this one is good? Well, I brought it to book club and came home with one slice. If you saw the spread our book club puts on, you’d understand what a feat that was!
This cake featured two of the awesome “freaky” fruits Melissa’s Produce sent – passion fruits and blood oranges.
It was my first experience with passion fruit – and oh, what a flavor! Even without the glaze, this cake is amazing. The glaze, though, adds such a fun bite – a little acid to counterbalance the sweetness of the pound cake – and it adds a beautiful color, too!
More #FreakyFruitsFriday Recipes: Blood Orange Bars by Kelly Lynn’s Sweets and Treats Dragon Fruit and Blood Orange Salad with Pecans by Hezzi-d’s Books and Cooks Freaky Fruit Cocktails by Karen’s Kitchen Stories Gluten Free Blood Orange Cupcakes with Passion Fruit Frosting by Frugal & Fit Grilled Beef Salad with Kiwano Dressing by A Day in the Life on the Farm Kiwano and Blood Orange Smoothies by Blogghetti Muhallebi (Middle Eastern Milk Pudding) by Culinary Adventures with Camilla Passion Fruit & Blood Orange Curd Tart by Savory Moments Passion Fruit Lemonade by Jonesin’ For Taste Passion Fruit Pound Cake by Strawberry Blondie Kitchen Vegan Mini Pavlovas with Coconut Cream and Passionfruit Curd by The Baking Fairy
Buttermilk Passion Fruit Pound Cake
with Blood Orange Glaze Serves 10-12
For the cake:
1 1/2 cups flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 cup unsalted butter, room temperature
1 cup sugar
1/3 cup + 1 Tbsp. buttermilk
1 tsp. vanilla extract
4 Tbsp. passion fruit pulp without seeds
Zest of 1 blood orange
For the glaze:
1-2 Tbsp. blood orange juice
1/2 cup powdered sugar
Grease and flour a loaf pan. Preheat the oven to 350 degrees.
In a medium bowl, sift together the flour, baking powder, baking soda and salt.
In another bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in passion fruit, vanilla, and orange zest. Slowly beat in 1/3 of the flour then 1/3 of the buttermilk. Repeat two more times.
Pour batter into the prepared pan and bake for 50-60 minutes, until a knife inserted comes out clean. Let cool in the pan for a few minutes, then transfer to a cooling rack to cool completely.
When cool, whisk together the blood orange juice and powdered sugar. You want a thick, icing consistency – add more blood orange juice or powdered sugar if needed. Pour over the cooked cake.
adapted from Swapna’s Cuisine
#Melissa'sProduce #Dessert #PassionFruit #Buttermilk #BloodOrange