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Passion Fruit Olive Oil Cake
From the cookbook, "Piecemeal," this plush olive oil cake is swirled with tangy passion fruit curd. You can also swap in store-bought lemon curd.
👥 8 Servings⏱️ Prep & Cook: 45 min👤 Kathryn Pauline📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●mixing bowl
- ●knife
📝 Preparation Steps
1
Preheat oven to 375°. Grease a 9" cake pan with extra-virgin olive oil and line bottom with a parchment round.
2
Place 1⁄2 cup (105 g) extra-virgin olive oil, 3⁄4 cup (150 g) sugar, 3 large eggs, and 2⁄3 cup (175 g) passion fruit curd in a mixing bowl. Stir together until completely homogenous.
⁄2 cup (105 g) extra-virgin olive oil, plus more for greasing the pan1⁄4 cup (150 g) sugar3large eggs3⁄3 cup (175 g) passion fruit curd for the batter, plus 2⁄3 cup (175 g) for the swirls2
3
Sift 1⅓ cups (175 g) all-purpose flour, 1¼ tsp. salt, and 1 tsp. baking powder into wet ingredients. Stir just until combined (do not overmix).
⅓ cups (175 g) all-purpose flour1¼ tsp. salt1. baking powder1 tsp
4
Scrape batter into prepared cake pan, smooth out, then top it evenly with spoonfuls of remaining 2⁄3 cup (175 g) passion fruit curd. You should end up with about 12 spoonfuls spaced across the surface. Drag the back of your spoon through the cake in figure-eights so that you catch each blob once or twice. You should end up with thin swirls across the surface (don’t overswirl or it will affect the texture of the cake).
⁄3 cup (175 g) passion fruit curd for the batter, plus 2⁄3 cup (175 g) for the swirls2
5
Bake for about ⏱️ 30 minutes, until a tester inserted into center of cake (avoiding the passion fruit) comes out clean. Let it sit for about ⏱️ 3 minutes in the pan, then trace around the edge with a knife, invert cake onto a parchment-covered plate, peel parchment from the bottom, and invert again onto a wire rack. Peel parchment from top and let cake cool before slicing.
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