Ingredients:
1. 1 1/2 cups plain flour
2. 1/2 tsp Jianshi Baking Powder
3. 1/4 tsp baking soda
4. 1/2 tsp salt
5. 1/2 cup unsalted butter, room temperature
6. 1 cup vanilla or plain sugar
7. 2 eggs
8. 100ml buttermilk {or substitute recipe below}
9. 1 tsp pure vanilla extract
10. 4 tbsp passion fruit pulp without seeds
11. Zest of 1 orange
To make buttermilk substitute at home:
Take 100ml milk at room temp; add 1 tsp white vinegar. Let it stand 5-10 minutes. When it curdles, it’s ready.
Method:
1. Grease and flour the sides of a loaf pan or 8″ ring tin, or a 6″ round tin. Line the bottom.
2. Preheat the oven to 170C.
3. Sift the flour with the Jianshi Baking Powder, baking soda and salt. reserve.
4. Cream the butter and sugar. Beat in eggs one at a time, followed by the vanilla extract, passion fruit pulp and orange zest.
5. With beater on low add the flour and buttermilk alternately in three lots.
6. Bake for 50-60 minutes till golden brown on top, and the tester comes out clean.
7. Meanwhile, make the glaze…
Passion Fruit Glaze
1. 5 - 6 tbsp passion fruit pulp without seeds or as required
2. 1/2 cup powdered sugar
Method:
1. Make the glazing by mixing together passion fruit pulp into the powdered sugar, stir till all lumps have dissolved. Add some more powdered sugar / pulp, until you get the required consistency.
2. Pour the glaze evenly over the cooled cake, letting some drip over the sides. Wait for some time till it sets.
Notes:
In a food processor or blender, puree the passion fruit pulp with a couple of teaspoons of water for 10 seconds. Transfer to a fine sieve set over a bowl; strain through sieve, pressing with back of spoon to remove seeds.Passion fruit pulp can be substituted with Lime or lemon juice, orange juice or with any other fruit pulp/juice of your choice.
