This recipe creates a light cake with a moist crumbly texture, and it has perfectly subtle pineapple and passion fruit flavours. It’s lovely for afternoon tea or as an after dinner dessert.

Ingredients:

1 cup sugar
8 ounces blanched almonds, ground
1 cup all purpose flour
1 cup unsalted butter, at room temperature, cubed
1 1/2 teaspoons baking powder
6 large eggs, at room temperature
2 ounces grated unsweetened coconut
4 ounces candied pineapple
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract
2 teaspoons rum

Passion Fruit Syrup
3/4 cup granulated sugar
1 cup passion fruit juice

Direction:

Preheat the oven to 325ºF. Grease a 9-inch cake or spring form pan with butter, dust it with flour and tap out any excess. Line the bottom of the pan with a round of parchment paper.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, and then beat in vanilla, almond extract and rum. With the mixer on low speed, add the flour, baking powder and salt in three parts. Mix the ground almond, chopped candied pineapples and grated coconut.

Scrape the batter into the prepared cake pan and bake the cake for 50-60 minutes, or until the top is deep brown and feels set when you press in the center.

Meanwhile, in a small saucepan on medium-high heat, combine 1/2 cup granulated sugar and 1 cup passion fruit juice. Heat, stirring gently until the sugar is dissolved. Bring the mixture to a boil. Once the mixture has reached a full boil, let it continue to boil for 1 minute. Remove the mixture from the heat, and let cool to room temperature.

Remove the cake from the oven and run a sharp or serrated knife around the perimeter, loosing the cake from the sides of the pan.

Use a skewer to poke holes all over the cake, going right to the bottom. Pour the passion fruit syrup over, letting it completely soak in after each addition.

Let the cake cool completely in the pan. Once cool, tap the cake out of the pan, remove the parchment paper, and set on a cake plate until ready to serve.

This cake can easily serve 8 people.

Note: The recipes on this site are my original creations or have been adapted from existing recipes with the original sources attributed. All recipes on this site have been tested at least once in my kitchen. Any and all errors are entirely mine.

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