Passion Fruit Ricotta Cake
Loading...SKILL LEVEL :
Easy
This light and flavorful Passion Fruit Ricotta Cake is perfect for a light dessert, snack or even an indulgent breakfast or brunch. It is not too sweet, ultra creamy and almost cheesecake-like in consistency.
I have an epic passionfruit vine that bears hundreds of large juicy fruit each summer. I give a ton of fruit away, eat them in my yogurt, oatmeal, cottage cheese, bake delicious olive oil cakes, and make fabulous panna cotta or Pavlova. I also use them to whip up some delicious cocktails like this Passion Fruit Margarita and this Passion Fruit Mojito. You can even cut the fruit in half and float them in your Vodka or gin and tonic. This year I had way more passion fruit than I could consume and give away so I froze jars of the pulp for a rainy day.
Passion Fruit Pulp available on Amazon -- Photo credit: Amazon
The good news is, even if you don't have a passion fruit vine, you can still make this cake, as well as all the other treats I listed above. And no, you don't have to pay the absurd $5 per fruit that passion fruits sell for in the grocery store. Instead you can buy high quality passion fruit pulp on Amazon. I like Funkin Pro brand. It is 90% real passion fruit and 10% sugar. Just cut back a little on the sugar in your cake. After you make the cake there will be plenty of passion fruit pulp leftover to make some delicious cocktails.Note: SNFD is an Amazon Associate and we make a small commission when you purchase from our links.
Amazon also sells 2 dozen fresh passion fruits from Florida for $49.99. I have not ordered these, but at about $2 per fruit it is a good deal if you don't have your own vine.Click to download our free e-cookbook: 15 Recipes To Make You Look Like A Star
During our recent torrential rains here in Southern California, I dug out a couple jars of frozen passion fruit pulp and developed this recipe for Passion Fruit Ricotta cake. It is based on a classic Italian Lemon Ricotta Cake.
Passion Fruit Ricotta Cake with passion fruit seeds
I've made this passion fruit ricotta cake a few times, both with and without the passion fruit seeds. Passion Fruit seeds are entirely edible and can be added to the cake without straining them out. In serving this cake to several people I did learn that not everyone is comfortable eating the seeds. So if you fall into that group, please feel free to strain the seeds out.How to Process Fresh passion Fruit
If you are using fresh passion fruit, all you need to do to juice them is to whirl them briefly in a blender. The seeds will remain intact. If you are using the seeds, just pour the juice with the seeds into the batter. If you prefer a seedless cake, then run the juice through a sieve to screen out the seeds. Press on the fruit with the back of a spoon to remove as much juice as possible.
My Passion Fruit Ricotta Cake is Based on a Traditional Italian Lemon Ricotta Cake
Here is my rainy day Passion Fruit Ricotta Cake recipe. Enjoy! PrintPassion Fruit Ricotta Tea Cake
This moist and flavorful Passion Fruit Ricotta Cake is perfect for a light dessert, a snack or even for breakfast or brunch.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: New American
Ingredients
Scale
- 12 T unsalted butter (1 1/2 sticks), plus some to grease the pan
- 4 T powdered sugar, divided
- 1 1/2 cups cake flour
- 1/2 t salt
- 1/2 t baking soda
- 1 cup granulated sugar
- 1/2 c brown sugar
- 1 1/4 cups passionfruit juice
- 15 ounces whole milk ricotta cheese
- 3 eggs
- Zest from one orange
- 2 t vanilla or vanilla paste
Instructions
- Heat the oven to 350 degrees. Cut a piece of parchment paper to fit a 10″ springform pan. Grease bottom and sides of pan with butter, lay parchment paper at bottom of pan and grease paper with butter. Dust with 2 T powdered sugar, removing excess sugar.
- Sift flour into a bowl along with the baking soda and salt. Set aside.
- Using a stand up or hand mixer beat butter and sugars together for 5 minutes. Add passionfruit juice, ricotta cheese, eggs, orange zest and vanilla and continue mixing for another 5 minutes.
- Add flour, baking soda and salt mixture to the egg and sugar mixture, and mixing just to thoroughly combine. Do not over mix.
- Bake for 45 – 50 minutes until a bamboo skewer comes out clean when inserted in the center of the cake.
- Allow to cool and dust with remaining powdered sugar.
Notes
- I make this cake using fresh passion fruit juice using fruit I grow in my yard. I have made it with and without the passion fruit seeds. I personally like the seeds, but some people don’t care for them and can’t figure out why they are in a cake. If you use fresh pulp with seeds increase amount to 1 1/2 cups.
- To juice fresh passion fruit and remove the seeds, put the seeds in the blender and whirl a bout 15 seconds. Strain to remove seeds, pushing on pulp with the back of a spoon to extract juice.
- You can also purchase passion fruit pulp online at Amazon.
ONE COMMENT
OMG! This cake is soooooo fabulous! It is light and scrumptious and made me look good. Thank you Kim! ❤️