Passionfruit Poppy Seed Cake

The bright flavor of passionfruit is a lovely complement to the simple poppy seed cake.

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Passionfruit Poppy Seed Cake
The bright flavor of passionfruit is a lovely complement to the simple poppy seed cake.
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4501 calories
676 g
1680 g
184 g
55 g
103 g
1337 g
926 g
541 g
6 g
69 g
Nutrition Facts
Serving Size
1337g
Amount Per Serving
Calories 4501
Calories from Fat 1621
% Daily Value *
Total Fat 184g
283%
Saturated Fat 103g
514%
Trans Fat 6g
Polyunsaturated Fat 17g
Monounsaturated Fat 52g
Cholesterol 1680mg
560%
Sodium 926mg
39%
Total Carbohydrates 676g
225%
Dietary Fiber 9g
35%
Sugars 541g
Protein 55g
Vitamin A
131%
Vitamin C
31%
Calcium
101%
Iron
47%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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For the Poppyseed Cake
  1. 1-1/4 cups all-purpose flour plus more for pans
  2. 1 teaspoons baking powder
  3. 1/4 teaspoon kosher salt
  4. 3/4 cup granulated sugar
  5. 1 tablespoon grated orange zest
  6. 2 teaspoons grated lime zest
  7. 1/2 cup (1 sticks) unsalted butter room temperature, plus more for pans
  8. 2 large eggs lightly beaten, room temperature
  9. 1/2 teaspoon pure vanilla extract
  10. 1 cup milk room temperature
  11. 2 tablespoons poppy seeds
For the passionfruit curd
  1. 1 cup (7 ounces) granulated sugar
  2. 1/2 cup passion-fruit puree
  3. 5 large eggs yolks
  4. 4 tablespoons (2 ounces) unsalted butter, cut into 1/2 -inch cubes.
For the passionfruit glaze
  1. 1-1/2 cups confectioner’s sugar
  2. 3 tablespoons passion-fruit puree
  3. 1 tablespoon orange juice, freshly squeezed
Make the poppyseed cake
  1. Heat oven to 350 degrees and place oven rack in middle position.
  2. Butter two 6-by-2-inch round cake pans; line each with a circle of parchment paper.
  3. Butter paper, and dust pans with flour; tap out excess. Set aside.
  4. Sift together flour, baking powder, and salt in a medium mixing bowl. Set aside.
  5. Combine orange and lime zest with sugar in the mixing bowl of a stand mixer fitted with paddle attachment.
  6. Run on medium-low speed until fully combined, about 1 minute. It should resemble semi-wet sand.
  7. Add butter to sugar mixture and beat on medium speed until light and fluffy, 2 to 3 minutes.
  8. Scraping down sides of bowl once or twice.
  9. Turn speed to medium-low and drizzle in eggs, a little at a time, beat until combined, about 2-3 minutes.
  10. Add vanilla until combined.
  11. Reduce the mixer speed to low.
  12. Alternately add reserved flour mixture and milk, a little of each at a time, beginning and ending with flour mixture until incorporated.
  13. Fold in poppy seeds with rubber spatula unit levelly distributed.
  14. Divide batter evenly among the prepared pans.
  15. Bake 20 minutes, rotate pans from front to back.
  16. Continue to bake until a cake tester inserted into center of cakes comes out clean, about 10 to 15 minutes.
  17. Transfer to wire racks to cool, 15 minutes. Turn out cakes, and set on racks, top-side up. Cool completely.
Make the passionfruit curd
  1. Combine sugar, passion-fruit puree, and egg yolks in a medium saucepan.
  2. Place over medium heat, whisking constantly, until thick enough to coat back of spoon, 8 to 10 minutes.
  3. Remove from heat; stir in butter, piece by piece, until melted.
  4. Cool, cover with plastic wrap; refrigerate until needed, up to 4 days.
Make the passionfruit glaze
  1. Sift sugar into a medium bowl.
  2. Mix passion-fruit puree and orange juice until combined.
  3. Slowly drizzle fruit mixture into sugar, whisk until combined and smooth; mixture should be slightly thick.
Assemble the Cake
  1. Remove parchment from bottom of each layer.
  2. Slice each layer horizontally to make two even layers.
  3. Place one layer on the serving platter.
  4. Spread 1/4 cup passion-fruit curd over the top.
  5. Place second cake layer on top, and spread another 1/4 cup of curd over top.
  6. Continue the remaining layers, do not spread curd on top layer.
  7. Chill cake, loosely covered with plastic wrap, 1 hour.
  8. Pour glaze slowly over the top of the cake and let it run down the side to form streaks.
  9. Let glaze set for 30 minute before serving.
Tips & tricks
  1. Note: You won't use all the curd in this recipe not use all the curd in this recipe
Adapted from Hungry Rabbit
Beta Nutrition
calories
4501
fat
184g
protein
55g
carbs
676g
Full Info.
Adapted from Hungry Rabbit
Jessy + Melissa https://www.jessyandmelissa.com/