Passion Sponge Recipes

PASSION SPONGE

Steps:

• Place the sponge flan case on a serving plate. Drain the raspberries, saving the juice, and spoon them evenly over the flan case. Spoon over a little of the reserved juice with a splash of the liqueur, if desired. Whisk the double cream until stiff, then fold in the Greek yoghurt. Pile it on top of the raspberries. Sprinkle over the sugar and chill until the sugar has melted into the topping. Decorate with fresh raspberries just before serving.

PASSION FRUIT SPONGE

Steps:

• To make the sponge: Preheat the oven to 350 degrees F.
• Grease and line 2 (8-inch) cake pans with parchment.
• In a medium bowl, mix the flour, baking powder with the cornstarch and sift the ingredients together twice. Beat the eggs with the sugar for about 7 to 8 minutes or until the mixture is pale and thick. Gently fold the flour mixture into the beaten eggs.
• Mix the butter with the boiling water, and then add it to the sponge batter, stirring gently. Divide the mixture between the prepared cake pans, and bake for 20 minutes or until the cakes are golden brown and separating from the tins. Remove the pans from the oven. Cool the sponges in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
• To make the icing: While the cakes cook and cool, beat together the sugar, butter and passion fruit pulp until a spreading consistency is reached.
• To serve, place 1 of the cakes on a serving plate and spread it with the whipped cream. Layer on the remaining cake and spread that with the passion fruit icing.

PASSION FRUIT & LEMON SELF-SAUCING PUDDING

Steps:

• Heat the oven to 180C/160C fan/gas 4 and butter a deep baking dish (about 20 x 30cm and 5cm deep). Tip the flour, baking powder, sugar, lemon zest and a pinch of salt into a large bowl. Put the melted butter, milk, eggs and passion fruit pulp in a jug and whisk together. Pour the wet ingredients into the dry and mix together using a spatula until you have a smooth batter. Pour the batter into the prepared dish.
• For the sauce, whisk the sugar, lemon juice, passion fruit pulp and lemon curd together in a heatproof bowl with 300ml boiling water from the kettle. Carefully pour the sauce directly over the batter in the dish, then bake for 40-45 mins until the top is set and golden, and the sauce is bubbling up at the edges. Serve warm with vanilla ice cream.