It’s the final #FreakyFruitsFriday of the year, and I’ve saved the best for last! How do I know this one is good? Well, I brought it to book club and came home with one slice. If you saw the spread our book club puts on, you’d understand what a feat that was!
This cake featured two of the awesome “freaky” fruits Melissa’s Produce sent – passion fruits and blood oranges.
It was my first experience with passion fruit – and oh, what a flavor! Even without the glaze, this cake is amazing. The glaze, though, adds such a fun bite – a little acid to counterbalance the sweetness of the pound cake – and it adds a beautiful color, too!
More #FreakyFruitsFriday Recipes:
- Blood Orange Bars by Kelly Lynn’s Sweets and Treats
- Dragon Fruit and Blood Orange Salad with Pecans by Hezzi-d’s Books and Cooks
- Freaky Fruit Cocktails by Karen’s Kitchen Stories
- Gluten Free Blood Orange Cupcakes with Passion Fruit Frosting by Frugal & Fit
- Grilled Beef Salad with Kiwano Dressing by A Day in the Life on the Farm
- Kiwano and Blood Orange Smoothies by Blogghetti
- Muhallebi (Middle Eastern Milk Pudding) by Culinary Adventures with Camilla
- Passion Fruit & Blood Orange Curd Tart by Savory Moments
- Passion Fruit Lemonade by Jonesin’ For Taste
- Passion Fruit Pound Cake by Strawberry Blondie Kitchen
- Vegan Mini Pavlovas with Coconut Cream and Passionfruit Curd by The Baking Fairy
Buttermilk Passion Fruit Pound Cake
with Blood Orange Glaze
For the cake:
1 1/2 cups flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 cup unsalted butter, room temperature
1 cup sugar
1/3 cup + 1 Tbsp. buttermilk
1 tsp. vanilla extract
4 Tbsp. passion fruit pulp without seeds
Zest of 1 blood orange
For the glaze:
1-2 Tbsp. blood orange juice
1/2 cup powdered sugar
Grease and flour a loaf pan. Preheat the oven to 350 degrees.
In a medium bowl, sift together the flour, baking powder, baking soda and salt.
In another bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in passion fruit, vanilla, and orange zest. Slowly beat in 1/3 of the flour then 1/3 of the buttermilk. Repeat two more times.
Pour batter into the prepared pan and bake for 50-60 minutes, until a knife inserted comes out clean. Let cool in the pan for a few minutes, then transfer to a cooling rack to cool completely.
When cool, whisk together the blood orange juice and powdered sugar. You want a thick, icing consistency – add more blood orange juice or powdered sugar if needed. Pour over the cooked cake.
adapted from Swapna’s Cuisine