Here’s an example of a great cake recipe that totally gets transformed by
one last ingredient.
Blueberries generally are the star of any dessert and rightly so. This
native versatile fruit that comes to celebrate with us the warm weather
every year and sometimes travels all the way from South America to magically
brings us the purple blue sweetness we all love.
By itself a blueberry dessert is the perfect treat when we are craving a
good fruity dessert. So why add anything else right?
Well, in this case the star of this dessert is no other than a drizzle of
passion fruit syrup.
It was quiet surprising for me. First was the aroma of this tiny exotic and
funny looking dark purple fruit. It transported me to a different place
while cutting it. How amazing is that? In a second I was in a tropical
paradise. It’s no wonder why this fruit is so often added to many juices to
enhance their aroma.
Second was the flavor, how can this juicy bright awkward yellow interior
combined with the dark seeds be this flavorful?
I won’t ruin the experience. You must try this fruit. So the next time you
see this fruit in the fruit section of your market grab a few and make this
dessert. Enjoy!
Recipe from Love Food’s Step by Step Baking
Ingredients:
Cake
- 3/4 cup unsalted butter + extra for greasing pan
- 2 eggs
- 3/4 cup superfine sugar
- 1 1/4 cups self-rising flour, sifted
- 1/3 cup milk
- finely grated zest of 1 lemon
- 1 1/2 cups blueberries
Passion Fruit Syrup
- 4 ripe passion fruit
- 1 cup confectioners’ sugar + extra for dusting
Preheat the oven to 375 degrees. Grease and line the bottom of a 9-inch square cake pan. Whisk the butter, eggs and sugar until pale and fluffy.
Fold in the flour lightly and evenly. Stir in the milk, lemon zest and 1 1/4 cups of blueberries. Spread into the cake pan. Bake in the pre-heated oven for
25-30 minutes or until firm and golden brown. Remove from the oven and let cool in the pan.
Meanwhile, make the syrup. Scoop the pulp from the passion fruit and rub through a strainer. Discard the seeds. Place the confectioners’ sugar and passion
fruit juice in a saucepan and heat gently, stirring, until the sugar dissolves. Prick the warm cake with a fork, and spoon the syrup evenly over the surface. Let the
cake cool completely in the pan, then cut into 9 squares. Top the squares with blueberries or dust with confectioners’ sugar before serving.
