Passionfruit and ginger teacake
Enjoy the delightful fusion of tropical and spicy flavors with our Passionfruit and Ginger Teacake recipe! This easy-to-make cake features a moist and tender crumb thanks to a blend of self-raising and all-purpose flours. Fresh ginger root and juicy passion fruit add an irresistible zest, while a touch of powdered sugar provides a perfect finish. Ideal for afternoon tea or a cozy dessert. Ready in under an hour!
- 25 May 2024
- Cook time 55 min
- Prep time 15 min
- 8 Servings
- 8 Ingredients
Passionfruit and ginger teacake is a delightful and unique sweet treat combining the tangy flavor of passionfruit with the warm spice of ginger. Perfect for afternoon tea or as a light dessert, this teacake is both moist and packed with flavor. Follow this easy recipe to impress your friends and family with a homemade teacake that’s sure to become a new favorite.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line the base of a 9-inch round cake pan with parchment paper.
- In a large mixing bowl, cream the butter and sugar together until the mixture is light and fluffy.
- Add the grated ginger root and mix well.
- Crack the eggs into the bowl one at a time, beating well after each addition to ensure the mixture is smooth and well-combined.
- In a separate bowl, sift together the self-raising flour and all-purpose white wheat flour. Ensure there are no lumps.
- Gradually add the dry ingredients to the wet mixture, gently folding them in using a spatula or wooden spoon. Mix until the batter is just combined; avoid overmixing.
- Gently fold in the passionfruit pulp, making sure it is evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan and spread it out evenly.
- Place the cake pan in the preheated oven and bake for 25-30 minutes, or until a skewer inserted into the center of the cake comes out clean.
- Once baked, remove the teacake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- In a small bowl, mix the powdered sugar with a small amount of water (1-2 tablespoons) to form a thick but pourable glaze.
- Once the cake has cooled completely, drizzle the powdered sugar glaze over the top of the cake.
- Allow the glaze to set for a few minutes before slicing.
- Serve and enjoy your Passionfruit and Ginger Teacake with a cup of tea or coffee!
Tips:
- Using fresh ginger root will give the cake a more vibrant and authentic flavor compared to ground ginger.
- Ensure all ingredients are at room temperature before you start baking for a smoother batter and better rise.
- Carefully sieve the passion fruit to remove the seeds if you prefer a smoother texture in your cake.
- To enhance the passion fruit flavor, consider adding a tablespoon of passion fruit juice in the batter.
- Cool the cake completely before icing it with the powdered sugar glaze to avoid the glaze melting and becoming too runny.
This Passionfruit and ginger teacake is sure to become a go-to recipe in your dessert repertoire. With its tangy and spicy flavor profile, it’s a unique twist on the traditional teacake. Enjoy this delectable cake with a cup of tea or share it with friends and family for a delightful treat. Follow the tips provided to ensure the best results, and savor every bite of this delicious homemade teacake.
| Nutrition Facts | |
|---|---|
| Serving Size | 81 grams |
| Energy | |
| Calories 270kcal | 11% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 50g | 15% |
| Fiber 1.43g | 4% |
| Sugar 30g | 29% |
| Fat | |
| Fat 4.01g | 5% |
| Saturated 1.51g | 5% |
| Cholesterol 80mg | - |
| Vitamins | |
| Vitamin A 50ug | 6% |
| Choline 70mg | 12% |
| Vitamin B1 0.10mg | 9% |
| Vitamin B2 0.09mg | 7% |
| Vitamin B3 0.55mg | 3% |
| Vitamin B6 0.03mg | 2% |
| Vitamin B9 22ug | 5% |
| Vitamin B12 0.19ug | 8% |
| Vitamin C 1.59mg | 2% |
| Vitamin E 0.21mg | 1% |
| Vitamin K 0.31ug | 0% |
| Minerals | |
| Calcium, Ca 18mg | 1% |
| Copper, Cu 0.07mg | 0% |
| Iron, Fe 0.77mg | 7% |
| Magnesium, Mg 15mg | 4% |
| Phosphorus, P 80mg | 6% |
| Potassium, K 99mg | 3% |
| Selenium, Se 12ug | 22% |
| Sodium, Na 27mg | 2% |
| Zinc, Zn 0.58mg | 5% |
| Water | |
| Water 22g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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