Last week, when my mother bought some passion fruit, I had mentioned that I had seen a delicious looking orange and passion fruit syrup cake recently on Poppy’s Patisserie. The very next day, my mother had baked a tangy, crunchy passion fruit and banana cake. The crunchiness is from the baked passion fruit seeds inside the cake.
I would like to share my mother’s recipe for this delicious dessert cake today.
Passion fruit and banana cake
Time taken: 1 hour
- Passion fruit – 4 large or 5 medium fruits + 1 (for topping)
- Banana – 1 (local varieties: kolikoottu or anamalu)
- Wheat flour – 1 cup
- Semolina – ½ cup
- Oats – 3 tbsp
- Sugar – ¾ cup + 2 tbsp (for topping)
- Low fat vegetable margarine – ½ cup
- Water – ¼ cup
- Baking powder – 1 ½ tsp
- Baking soda – ½ tsp
- Rose essence – a drop
- Sift the wheat flour and semolina together with the baking powder and baking soda. Keep aside the dry mix.
- In a large bowl, whisk the margarine and sugar by hand, using a large spoon.
- Mix the passion fruit pulp, including the seeds, and the oats with the water in another bowl to make a wet mix.
- Stir in the wet mix into the bowl containing the whisked margarine and sugar and continue to whisk.
- Add in the finely chopped banana and the drop of rose essence into the bowl and mix.
- Stir in the dry mix into the large bowl of the wet ingredients gradually.
- Pour the cake batter into the baking tray.
- Pre-heat the oven and bake at 140⁰C/ 284⁰F for 45 mins.
- Beat the pulp of 1 passion fruit together with the 2 tbsp of white sugar and pour over the baked cake, while still hot from the oven.
- Serve warm for dessert.
Recipe source: Raji Thillainathan.