I'm a Pinterest addict. In fact I'm writing this after an hour of pin-surfing. It's quite the time waster but has also a brilliant source of inspiration.
(pin-surfing: a state where one looses oneself in the 'pins' of other people madly re-pinning brilliance until one's eyes nearly pop out of one's head and one has the random urge to redecorate, sew something, race to the kitchen, start a new exercise regime or many other urges)
Pinterest has planted lots of ideas in my head since I started using it a year ago. From choc-hazelnut cupcakes to mini lasagnas and baked chickpea snacks to hot dog rolls, the ideas are never-ending.
One recipe I've had pinned for quite some time is pound cake from Fig Jam and Lime Cordial. I loved the simplicity and versatility of the recipe. Once you have the basics down you can vary the recipe to make any sort of cake you like. Celia's variations ranged from white chocolate to lime and almond and looked fabulously moist and delicious.
I stuck pretty closely with the original recipe adding a fruity touch with strawberries and passionfruit. The passionberry pound cake was absolutely delicious. It was light but still dense (I hope that makes some sense) and the flavour was fresh and not too sweet. It makes the perfect afternoon tea cake.
Pound cakes got their name because the traditional recipe is one pound each of flour, eggs, butter and sugar. Now in case you're wondering, yes one pound of each of those makes a very large cake. It can be adapted to a smaller scale.
Celia did all the work for me on that one. I used 250g each of butter, sugar and flour. The recipe called for 4 eggs but I used 3 and a combination of strawberries and passionfruit to make up for the missing egg.
I know you're thinking, you got a food processor! I did make a wish to the kitchen fairy that I would have a Kitchenaid food processor and the fairy listened to me. My food processor is on loan from KitchenAid for one month.
It's just enough time for me to give it a good trial run and decide if I want one of my own (I may have already decided that yes I must have one and I've found made a home for it in the kitchen).
The best part about this recipe is that you can make it all in the food processor.
Just throw the butter and sugar in and blitz it up until the two come together.
Then add the eggs, passionfruit, strawberries and vanilla to the processor and mix well.
Finally add the flour one tablespoon at a time until you've added about 4. This is to stop it curdling. Then add the rest of the flour and beat until it is just mixed in. You don't want to over-process it or you'll end up with a tough cake. No one likes a tough cake.
Apparently, what's even better about this recipe is that it works in all sorts of tins. It was the perfect opportunity for me to give my new Bakers Secret deep loose base tin a whirl.
Next time I might even make the pound cake with a pound of each and see if I can create a lovely tall cake like you see in fancy bakeries.
Spread the batter into the tin and then pop it in the oven. Bake it at 160C fan-forced for 50 minutes to 1 hour or until a cake tester comes out clean. The time will depend on the shape of tin that you use. Apparently ring and bundt tins work the best.
The verdict on my first go of the food processor. I loved it. It was so easy to throw everything in and no splash.
The only thing I wasn't so keen on was the hole in the middle. I'm sure I'll get used to it but I found it really trick to get the batter out without dropping it down the middle. Does anyone have any hints?
It's not too tricky to clean and I'm pretty sure nearly all of it can go in the dishwasher (I'm hand-washing seeing as it's on loan).
When the cake is ready, leave it in the tin to rest for 10 minutes.
Transfer it to a wire rack to cool.
The verdict on the tin: I liked how easy it was to get the cake out of the tin and it was much easier to clean than a spring-form.
I did get a warning that it can leak. Although there was no batter leakage I think a little oil escaped the bottom.
I decided to go fancy on the cake decorating and roll it in icing sugar. Because it's quite a dense cake, it holds together when you hold it on its side. I wouldn't try this with a delicate cake.
To make the icing, beat the butter until it is smooth then add the icing sugar. Beat a little and then add half the passionfruit and the yoghurt then beat until it is nice and light. I use yoghurt in icing when I'm making a fruity cake because it takes away a bit of the sweetness and adds a nice tang.
Shake the excess icing sugar off the cake and place it on a serving plate then spread it with icing so the icing just meets the edges.
Scatter the rest of the passionfruit over the top of the cake and serve it up. Enjoy!
What about you? Do you pin-surf?
Recipe
Ingredients
Cake
- 250 g 9oz self-raising flour
- 250 g 9oz butter
- 1 teaspoon vanilla extract
- 250 g 9oz caster (superfine) sugar
- 3 large eggs
- 1 medium passionfruit
- 5 medium strawberries
Icing
- 1 tablespoon butter
- 1 medium passionfruit
- 1 cup icing sugar
- 2 tablespoon plain Greek yoghurt
Instructions
- Grease and line a 20cm round cake tin.
- Pre-heat the oven to 160C (320F) fan-forced.
- Place the butter and sugar in the bowl of a food processor and whiz them together until they are combined and light.
- Scrape the sides down into the bowl then add the eggs, vanilla, passionfruit and strawberries.
- Whiz until everything is well combined.
- Scrape down the sides again and then with the motor running, add the flour one tablespoon at a time until you have added 4 then slowly add the rest of the flour.
- Blitz it just until the flour is mixed in. Don't over-beat it.
- Spread the batter into the cake tin.
- Bake for 50 minutes to 1 hour or until a cake tester inserted in the middle comes out clean.
- Leave to rest in the tin for 5 minutes and then transfer to a wire rack to cool completely.
- Meanwhile make the icing.
- In the bowl of an electric mixer, beat the butter until soft then add the icing sugar.
- Mix until the icing sugar is no longer powdery then add the yoghurt and half the passionfruit. Continue to mix until it is light and fluffy and a spreadable consistency.
- Place ¼ of a cup of icing sugar on a plate. Pick up the cake with one hand on the bottom and one on the top and roll the sides in the icing sugar, pressing down to make it stick.
- Shake off any excess and place the cake on a serving platter.
- Spread the icing over the top and drizzle with the remaining passionfruit.
- Serve at room temperature.
I'm linking this post up with the Young House Love Pinterest challenge (seeing as I pinned the recipe to begin with - original cake by Fig Jam and Lime Cordial below).
To add your Pinterest creation visit one of the hosts Young House Love, Bower Power, Centsational Girl or Ten June.
Source: figjamandlimecordial.com via Claire on Pinterest
Corrie says
Please stop posting such delicious looking cakes.....how is a woman supposed to lose weight around here?! :-) I love passionfruit!!!
Claire says
Haha Corrie. Please yell a little louder! My poor waistline is not going so well post-wedding. I'm trying to make healthier food I really am!
Jessica says
Oh yum - what a great way to use passion fruit! I love the flavor, but I also am not a big fan of the fruit on its own - the texture is strange....
Claire says
I'm the same Jessica. I don't eat the fruit on its own.
Hotly Spiced says
I love your cake and how you decorated the sides with icing sugar - that gives such a pretty effect. Yes, pinterest is highly addictive and if you start in the evening you're often in for a very late night! xx
Claire says
I blame Pinterest for me not going to the gym some mornings. I was up too late Pinning!
Emilie@theclevercarrot says
Hi Claire!
This cake looks absolutely delicious. It looks like it has the perfect crumb too! I love all things passion fruit, but it's not easy to find where I live. I just received a tub of passion fruit puree- do you think I could substitute some of that in this recipe? :)
Claire says
Hi Emilie! You could most definitely use passionfruit puree instead. I'd say about 2 tbsp would equal one medium passionfruit. Good luck.
Jo Smith says
I love Celia's food too. I'm resisting Pinterest so far - I already spend way too much time bookmarking food blogs. Great idea on the icing sugar rolling technique.
Claire says
Well done Jo! Keep up the resolve. It's such a distraction.
Maureen @ Orgasmic Chef says
I love Celia's food too! I am a pinaholic, I'll hold my hand up high. I will admit that I read your post and thought, "what the hell is a passionberry and why haven't I eaten one before??"
That'll teach me to read only the cover. :)
I love your KitchenAid food processor! My mixer is KitchenAid and I think they make really good products. I use my Thermomix a lot but I have an OLD Cuisinart food processor that's a good friend. :)
Claire says
Celia is a master. I haven't had one failure from her recipes!
Haha I wish there was such a thing as passionberry. Maybe someone could make a hybrid?
The Café Sucré Farine says
Very pretty Claire and I love that you can make it in the food processor! Oh yes, I'm learning to be very careful with Pinterest. I love it but it can be very addictive! So many wonderful ideas!
Claire says
That's the thing, just when I think 'ok must get off now' I'll see another good idea or good board and then I get lost again!
Lizzy (Good Things) says
Love love love passionfruit! Yum, Claire.
Claire says
Can I tell you a secret... I love anything with passionfruit in it but I'm not a fan of eating the fruit on its own!
Lorraine @ Not Quite Nigella says
You're going to laugh but I was just thinking about passionfruit the other day and wishing that I had a slice of passionfruit cake. I'm not kidding! :O Although this looks better than the one I was imagining! :P
Claire says
I love that you daydream about food too!
Laura (Tutti Dolci) says
I've never tried passionfruit but your cake is just lovely. I too am a Pinterest addict!
Claire says
Never tried passionfruit?! Laura you must go and buy one right this minute! I'm glad I'm not the only addict.