Passionfruit Cake

July 25, 2019

Passionfruit Cake

We have recently had a glut of passionfruit, and after making passionfruit jam and passionfruit butter, one of my friends made a comment about passionfruit cake. I don't know if she was thinking more along the lines of a sponge with passionfruit icing, but what immediately came to my mind was a moist syrupy Middle Eastern style cake, so I set about making one. Loosely based on that old gluten free favourite, orange and almond cake, I think the addition of LSA mix gives it a lovely slightly nutty flavour that goes well with the moist and dense texture. 

Passionfruit Cake



  • Pulp from 6 large or 8 small passionfruit
  • 1 cup ground almonds 125g
  • 1 cup LSA Mix
  • 1 cup caster sugar
  • 125 g butter or dairy free alternative at room temperature
  • 5 eggs
  • ½ cup self-raising flour, sifted
  • 2 tsp baking powder


  • Pulp from 4 passionfruit
  • ½ cup caster sugar
  • Juice from 1 small lemon


  • Preheat oven to 180ºC and line the base of a 22cm cake pan with baking paper and grease the sides.
  • Put all the cake ingredients except the passionfruit pulp into a food processor and mix until smooth, stopping once to scrape down mixture from the sides. Transfer this mix to a clean bowl and stir in the passionfruit.
  • Transfer the mixture into cake pan and bake for about an hour or until a skewer inserted in the middle comes out clean. I start checking after about 50 minutes.
  • Meanwhile make the syrup – place all ingredients in a small pan and simmer for 5 mins. As soon as you take the cake out of the oven make holes all over the top with a skewer and spoon the warm syrup over. The syrup will absorb, making a lovely moist interior and passionfruit seeds over the top..

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