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.