Recipe: Passion fruit pound cake

Home Cooking Recipe: Passion fruit pound cake

Notes:

Passion fruit, also known as egg fruit, is known as passion fruit because of its rich flavour of more than a dozen fruits such as banana, pineapple, strawberry, lychee, lemon, mango and sour plum. In foreign countries, Passion Fruit also has the reputation of “king of juice” and “cash money tree”. So use it to make pound cakes, fruity, fragrant, sweet and sour taste will not feel tired at all ~ mold: Sanneng SN2132 fruit strips just to complete a wet taste like a traditional pound cake, can be used extra: water 25 grams, 20 grams of fine sugar, 20 grams of rum, add sugar after boiling, until the sugar melts, add rum, wait until the cake is baked, then syrup, the refrigerator is refrigerated for 3 days, the taste is better.

Ingredients:

Steps:

  1. Home Cooking Recipe: All the materials are ready, the passion fruit is cut in half, the pulp is dug, the core is broken with a blender, and 90 grams of juice is weighed (the kernel does not need to be filtered)

    All the materials are ready, the passion fruit is cut in half, the pulp is dug, the core is broken with a blender, and 90 grams of juice is weighed (the kernel does not need to be filtered)

  2. Home Cooking Recipe: Sifted sugar powder and added to butter

    Sifted sugar powder and added to butter

  3. Home Cooking Recipe: The egg beater is sent to the butter white

    The egg beater is sent to the butter white

  4. Home Cooking Recipe: Add a small amount of egg liquid to the butter several times, and mix it evenly every time and then put the egg liquid (must be a small number of times, otherwise it will easily cause oil and water to separate)

    Add a small amount of egg liquid to the butter several times, and mix it evenly every time and then put the egg liquid (must be a small number of times, otherwise it will easily cause oil and water to separate)

  5. Home Cooking Recipe: Mix low-gluten flour and baking powder, sieve and add to butter

    Mix low-gluten flour and baking powder, sieve and add to butter

  6. Home Cooking Recipe: Cut and mix with a spatula

    Cut and mix with a spatula

  7. Home Cooking Recipe: Add the passion fruit juice and mix well (there is no cooking machine, directly cut and excavate the pulp and pour it in)

    Add the passion fruit juice and mix well (there is no cooking machine, directly cut and excavate the pulp and pour it in)

  8. Home Cooking Recipe: Pour into the pound cake mold and use a spoon to smear the cake into the middle of the concave side.

    Pour into the pound cake mold and use a spoon to smear the cake into the middle of the concave side.

  9. Home Cooking Recipe: Put it into the middle layer of the oven for 180 to 40 minutes, the top of the cake is browned, and the toothpick is inserted from the crack without bringing out the wet batter. (This mold is relatively thin and tall, and the wider mold can adjust the time and see the color. Too heavy can be covered with tin foil)

    Put it into the middle layer of the oven for 180 to 40 minutes, the top of the cake is browned, and the toothpick is inserted from the crack without bringing out the wet batter. (This mold is relatively thin and tall, and the wider mold can adjust the time and see the color. Too heavy can be covered with tin foil)

  10. Home Cooking Recipe: After the cake is baked, you can use a toothpick to insert it. If there is no wet batter, you can show it.

    After the cake is baked, you can use a toothpick to insert it. If there is no wet batter, you can show it.

  11. Home Cooking Recipe: Finally, release the mold, wrap the cake with plastic wrap, and cut into pieces when eating.

    Finally, release the mold, wrap the cake with plastic wrap, and cut into pieces when eating.

Tips:

1. Add the broken passion fruit juice or directly excavate the pulp to make the effect almost the same. Break the cake and look more even. 2. When the pound cake is baked for 20 minutes, you can take out a knife with a knife on the top. Make the cake rip more neat and tidy (my cake is natural crack *^_^* presents irregular cracks) 3. You can brush syrup according to your hobby, water 25 grams, 20 grams of fine sugar, 20 grams of rum, water After boiling, add sugar, add sugar to the rum, add the syrup after the cake is baked, and refrigerate for 3 days, the taste is better. 4. Tips for brushing syrup, use the drying net to lift the cake, put it on the side, and place a large plate on the bottom, so that the syrup that falls on the plate will not stain the table, and it can be used. Brush the bottom and one side, then put the cake in the right place, and the syrup will brush into the crack of the cake until the syrup is used up. It doesn't matter if you brush the syrup, it will make the cake more moist.


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