If only you could grab a piece and taste! You would know then just how good this moist, flavourful cake really tastes. I fear that my words alone do not do it justice. You'll just have to trust me then and take my word for it. This cake rocks! One piece will never be enough. And I'm not just saying that. Convinced yet?
I've always loved passionfruit. Right from my childhood days in Durban when we had a vine growing over an arched trellis in our front garden bearing granadillas (the term for passionfruit in South Africa). We could walk under the purple hued jewels hanging from the vines, taking in their fragrance as they ripen. Now in Australia I find them in the greengrocers all year round at very reasonable prices too. They wrinkle as they ripen and are delightfully exotic in taste.
I've used passionfuit often as a colourful addition to fruit punches but it brings on a whole new flavour to a cake. A very moreish flavour!
This recipe is adapted from The Australian Women's Weekly magazine. The cake is light, moist and fantastic! Certain to disappear very fast off your plates.
Recipe:
You will need:
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