Passionfruit and ginger teacake
This Passionfruit and Ginger Teacake combines the tangy sweetness of passionfruit with the warmth of ginger, creating a moist and flavorful treat. Ideal for afternoon tea or light dessert, it’s an easy bake that delights the senses.
Cook time 55 min
Prep time 15 min
Ingredients:
1 tbsp butter3/4 cup sugar
1 tbsp ginger root
3 eggs
1 cup self-raising flour
2/3 cup all-purpose white wheat flour
1 passion fruit
1/2 cup powdered sugar
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.
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!
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.
Passionfruit and ginger teacake FAQ:
Bake the Passionfruit and Ginger Teacake for 25-30 minutes at 350°F (175°C). To check doneness, insert a skewer into the center; it should come out clean.
Yes, you can use ground ginger as a substitute for fresh ginger. Use about 1 teaspoon of ground ginger for every tablespoon of fresh ginger, but note that it may alter the flavor slightly.
Store any leftover teacake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to three months.
Use a 9-inch round cake pan for the Passionfruit and Ginger Teacake. Grease and line the base with parchment paper to prevent sticking.
To check if the teacake is fully baked, insert a skewer into the center. If it comes out clean or with just a few crumbs attached, the cake is done.
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.
Nutrition per serving
8 ServingsCalories 270kcal
Protein 6g
Carbohydrates 50g
Fiber 1.43g
Sugar 30g
Fat 4.01g
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