We enjoyed these cake bars to the last wonderful crumb. But it’s only for those who cannot get hold of fresh passionfruit. Good ones that is. I tried. I found it once locally, but it didn’t look anything like on the pictures, worse, it tasted putrid. Then I ordered French passion fruit curd from Amazon. Well it looked fine, but I didn’t like the weird aftertaste. I had one more trick up my sleeve; I ordered a bottle of passionfruit syrup. Granted it has a few additives, but I made these cake bars with it and wow! We loved them. I kept the leftover for a more elaborate cake. There you have it. I always knew passionfruit had to be lovely; my old Aussie friend in Prince George used to lament her pavlova wasn’t the same without it. Well at the very least I now know what the Aussies have been raving about. This is a one bowl cake and fairly easy to make.
Passionfruit Syrup Cake Bars
3/4 cup flour
1 1/2 tsp baking powder
4 eggs
1/4 cup sugar
1/4 cup soft butter
1/4 cup passionfruit syrup
1/4 cup 14% sour cream
Passionfruit Icing:
1/2 cup unsalted butter
1 1/2 cups icing sugar
3/8 cup passionfruit syrup
• Preheat oven to 375F
• Fully line a square cake pan with parchment paper.
• In a smaller bowl whisk the flour with the baking powder really well and set it aside.
• Separate the eggs.
• In a beater bowl beat the egg whites until stiff peaks form.
• Reduce the speed and add the sugar gradually, beating on medium speed.
• Reduce the speed again and add the egg yolks, one at a time, beating on low speed.
• Gradually began to add from the passion fruit syrup, the reserved flour mixture, and the sour cream; ending with the flour mixture. Avoid overmixing!
• Transfer the batter to the prepared cake pan and bake in the preheated oven until light golden ~ 20 minutes or until the edges began to pull away from the pan and the cake middle springs back.
• In the meantime make the passionfruit icing.
• Add all the ingredients to a clean beater bowl and beat for 4 minutes or longer.
• Next, remove the cake from the oven and cool on a wire rack for a few minutes.
• I cut the cake into squares while still hot and we sampled a couple of squares with a dab of icing on top melting down... It was delightful!
• When the cake cooled to room temperature I spread the remaining icing on top.
