Ingredients
Equipment
Method
- Grease and flour a 22 cm X 10 cm mold - 8.6 inches X 3.9 inches (do this with a silicone pan as well).
- Heat the oven to 160 degrees Celsius - 320 degrees Fahrenheit
- Mix the filling ingredients in a small bowl: chopped nuts, cane sugar, rosemary, and ginger powder, and set aside.
- Sift flour into a bowl, add baking powder and salt and mix with a fork or whisk. Set aside.
- In another bowl, mix well oil and sugar; Add vanilla extract and milk and mix well; add the passionfruit and mix well.
- Gradually add the flour to the batter and mix until fully combined.
- Transfer about a third of the batter to the pan and flatten.
- Sprinkle the nut mixture evenly over the batter.
- Add the rest of the batter and flatten with a spatula; if necessary, tilt the mold to cover the nut mixture.
- Place on the second lower level of the oven and bake for 50-55 minutes, until a toothpick inserted in the center of the cake comes out clean. Take out and place on a rack. Allow the cake to cool completely before removing it from the pan and serving.
Notes
Freeze whole passion fruits as is, with the peel:
The fruit retains its texture when frozen and returns to its original state after defrosting.
Enjoy a frozen passion fruit as a sorbet:
- Leave it out of the freezer for a short time, or place it in the microwave for a few seconds (to make it easier to cut the fruit).
- Cut it in half.
- Use a spoon and enjoy.