This is for you my friend since we were fifteen year old ingénues
We would share our hopes and dreams in sleepovers silly from lack of sleep
The world spread out before us juicy, ripe and full of hope
Kept apart by distance for many years now
This was baked with Kid 1, in the pretence that it would be placed lovingly into a lemon coloured Tupperware container, tucked into the car, then driven over to your house
To make you a cuppa
To cut us a slice of cake
It’s possible it may have sat there untouched for quite a bit
Whilst we talked it out
This cake is for all the times I wasn’t there to hold your hand or for you to hold mine
To dry your tears
To tell you it was would be ok
Even when it really wasn’t
To kick each other’s arses if it was required
Or to not say much of anything at all
This cake is so you know
You are in my heart if no longer in my neighbourhood
Kid 1 and I baked this tropical fruity delight slowly and happily. The day stretched out immeasurably before us. Carefully learning to crack eggs, he wrapped his small hands around the ovoid object as if it were a Faberge antiquity.
This cake has a light soft crumb with soft vanilla undertones and is best eaten on the day it is made. (Or the day after, but it loses something by the third day. Not sure what, just trust me.) The thin passionfruit glaze with its scattering of dark seeds is just the right balance of sweet and tang. In lieu of sharing a slice of this cake with my friend, we had it for afternoon tea.
GLUTEN FREE PASSIONFRUIT CAKE
WHAT YOU NEED
125g butter, room temperature
2/3 cup raw caster sugar (or white caster sugar)
200g gluten free self raising flour
50 sorghum flour
30g almond meal
1 1/2 tsps baking powder
1/4 tsp salt
1/4 tsp vanilla bean powder or vanilla essence
2 eggs, lightly beaten
1/2 cup milk (room temperature)
4 small passionfruit pulps, (or 2 large.) If you don’t want too many pips in your cake batter, you can sieve the pulp then add some of the pips back into the sieved mixture to add to the cake.
1/2 cup icing sugar
1/2 tsp butter, melted
1/2 tsp boiling water
passionfruit pulp of 1 small or 1/2 of a large
HOW YOU DO IT
Preheat oven to 180C and line a 22cm springform tin with baking paper.
Cream the butter and sugar together in a mixmaster, with hand beaters or by hand. Make sure it’s light and fluffy and almost white in colour. (Add the vanilla essence if you are using it at this step.)
Whilst the butter and sugar is mixing, sift the self-raising flour, sorghum flour, almond meal, baking powder, salt and vanilla bean powder. Place aside.
Add the eggs to the creamed butter and sugar, mix well.
Starting with the flour, add the sifted flour and milk alternately, one third at a time.
Add the passionfruit and mix well.
Pour the mixture into the tin.
Cook for approximately 40 minutes or until a skewer comes out clean.
Let cool for ten minutes then take out of the tin and cool on a wire rack.
Once completely cool, drizzle with the glaze. (Recipe below.)
Sift the icing, add the butter, boiling water and passionfruit pulp to the icing.
Mix well, you want a fairly runny consistency, add a dash more hot water if needed.
A Cheergerm adaptation from the Best Recipes website, link below.
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