Passion Fruit Pound Cake
1.
This recipe reduces the amount of sugar. I think 200g of sugar is too sweet, so I reduced the butter and softened it at room temperature before adding powdered sugar (I used soft white sugar if I didn’t have powdered sugar)
2.
Whip the butter with powdered sugar
3.
Prepare the eggs and beat them up. These four are also about 200 grams
4.
Pour the beaten egg liquid into the butter several times, and beat while pouring.
Each time, the egg liquid and the butter must be beaten until they are completely combined before adding the next egg liquid until the cake is all added to the butter
5.
Mixed butter
6.
My passion fruit is all boiled into jam. If you use fresh fruit, you need to increase the amount of sugar. The fresh fruit is more sour.
7.
Mix passion jam and butter thoroughly
8.
Mix passion jam and butter thoroughly
9.
Sift in low powder
10.
Stir slowly and evenly
11.
Into the mold
12.
Put it in the middle of the oven at 160 or 170 degrees for about 40 minutes. After the cake is cooked in the later stage, I adjust the high temperature and color it.
So, the time and temperature are set according to your own oven
Everyone says that pound cakes must be syrup-sealed and kept in a refrigerator for a few days before they are delicious.
After trying it, I think it’s delicious when it’s still warm