Passion Fruit Pound Cake

Name: Passion Fruit Pound Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 120g Low-gluten flour; 2.5g Baking powder; 90g Passion fruit juice; 2 pcs egg; 80g Powdered sugar; 85g butter; 6g Cold water; Some nut; 30g Transparent pectin

by Q pig baby

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Passion fruit has a sweet and sour taste, with a variety of fruity aromas. It contains 17 kinds of amino acids, a variety of vitamins and carotenoids needed by the human body. It is also rich in calcium, phosphorus, iron, a variety of amino acids and other substances and trace elements. Eating passion fruit can increase stomach satiety, reduce the intake of residual calories, and can also absorb organic molecules such as cholesterol and bile, and inhibit the body's absorption of fat. Therefore, long-term consumption is conducive to improving the body's nutrient absorption structure, reducing body fat, and shaping a healthy and beautiful body. The ultra-fiber in the pulp can penetrate into the smallest part of the intestines and stomach, absorb harmful substances in the body through its active genes, and completely discharge them, and can improve the composition of the intestinal flora and play a role in protecting the intestines and stomach from absorbing harmful substances. It can promote excretion, relieve symptoms of constipation, remove irritating substances that adhere to the intestinal tract, avoid irritation of the intestinal tract and reabsorption by the body, thereby reducing the prevalence of colon cancer. Ultrafiber also has anti-tumor activity. Using it as a raw material, it can be processed into juice, jam, jelly, and cake with a unique flavor. "

Ingredients

Passion Fruit Pound Cake

1. Cut the passion fruit, dig out the pulp, weigh out 90 grams of juice, without filtering out the core.

2. Prepare other ingredients, soften the butter and set aside.

3. Sift the powdered sugar and add it to the butter.

4. Beat until white and fluffy.

5. Add the egg liquid to the butter several times in small amounts, and mix well each time before adding the egg liquid.

6. Sift in low-gluten flour and baking powder, cut and mix with a spatula.

7. Add passion fruit juice and mix well.

8. Brush the mold with baking pan oil.

9. Pour in the batter, and use a spoon to spread the cake batter into the middle concave and high on both sides.

10. Put it in the middle of the oven at 180 degrees for about 40 minutes, the top of the cake is browned, and the toothpicks are inserted through the cracks without bringing out the wet batter.

11. When it has cooled to a warm state, wrap the cake with plastic wrap, store it in the refrigerator, and decorate it when you eat it.

12. Prepare for decoration: 30 grams of transparent pectin paste is added to 6 grams of cold boiled water, and then the insulated water is melted.

13. Spread the pectin on the cake, spread it on all sides.

14. Then decorate both sides with powdered sugar, decorate with fresh passion fruit flesh in the middle, and put nuts on it to finish.

Tips:
1. When the cake is baked for 20 minutes, you can take out and use a knife to make a cut on the top. This will make the cracks in the cake more neat and beautiful, mine is naturally cracked.
2. After the pound cake is ready, keep it in the refrigerator for 3 days, the taste will be better.