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Passion Fruit Pudding Cake

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Ingredients
  • 2 fresh passion fruit sub ¼ cup passion fruit
  • ¼ cup passion fruit puree
  • 1 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 3 large eggs separated
  • 1/3 cup melted butter
  • ¾ cup whole milk
  • ¼ teaspoon salt
  • 1 Tablespoon Lemon/Lime Juice
  • 1 Tablespoon lime Zest
  • 1 Tablespoon rum optional
Instructions
  1. Pre-heat the oven to 180°C/350°F. Grease a 2 quart oven safe dish (ceramic, glass,Pyrex custard cups) or 8 “4 “ounce ramekins generously with cooking spray and set aside.
  2. In a medium bowl, whisk together 2/3 granulated sugar, salt and flour. Set aside.
  3. In a Large bowl, whisk together the egg yolks, butter, milk, rum, lime zest, lime juice and passion fruit puree, and pulp until fully combined.
  4. Add the wet mixture to the flour mixture and whisk to just combine.
  5. Using an electric mixer, beat the egg whites for about a minute then add sugar and continue mixing on medium-high until stiff peaks form, this may take about 2-3 more minutes.
  6. Using a spatula carefully fold in ¼ of the egg whites mixture, and then fold in the remaining until well incorporated.
  7. Pour the batter into a buttered baking dish, place in the large baking or roasting pan, then carefully pour hot water into the baking pan to come half-way up the sides of ramekins, or casserole dish. Bake until the top of the cake or cakes turn light golden and puff slightly (do a test with your finger a finger, they should feel spongy and spring back a bit but hold a shallow indentation, 25 to 30 minutes.
  8. Let the cake cool to room temperature . Refrigerate for about 2 or more hours before serving or up to 24 hours.
Recipe Notes
  1. If you want some sauce at the bottom of the cake you have got to use a water bath. The water bath should be a baking / roasting pan that is larger than whatever you are baking the cake in(ramekins, casseroles or baking dish)
  2. The water level usually determines the creamy layer at the bottom of the dish- middle of the casserole is a good place start.
  3. Be sure that the water you pour into the outer pan is hot, and, to be on the safe side, put the pan inside the oven before you pour the hot water into it.
  4. This cake can be made ahead of time, up to 4 hours refrigerate and then baked when ready.
  5. Sub passion fruit puree with mango puree, pineapple  or just use lemon juice.

 

Nutrition Facts
Passion Fruit Pudding Cake
Amount Per Serving
Calories 298Calories from Fat 90
% Daily Value*
Total Fat 10g15%
Saturated Fat 5g25%
Cholesterol 76mg25%
Sodium 204mg9%
Potassium 184mg5%
Total Carbohydrates 48g16%
Dietary Fiber 4g16%
Sugars 38g
Protein 4g8%
Vitamin A16.6%
Vitamin C15.8%
Calcium3.5%
Iron6.6%
* Percent Daily Values are based on a 2000 calorie diet.

 

Passion fruit pudding cake

Whisk Egg Whites and Sugar until soft peaks Form about 3-5 minutes

Passion fruit pudding cake

Soft Peaks

Passion fruit pudding cake

Whisk together the egg yolks, butter, milk, rum, lime zest and passion fruit puree, and pulp until fully combined

Passion fruit pudding cake

Combination fo egg white mixture and other egg yolk mixture

Passion fruit pudding cake

Passion fruit pudding cake

Pour the batter into a buttered baking dish, place in the large baking or roasting pan, then carefully pour hot water into the baking pan to come half-way up the sides of ramekins, or casserole dish.

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Dessert

Vitumbua ( Coconut Rice Pancakes)

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Ingredients
Vitumbua
  • 2 cups rice
  • 1 teaspoon yeast
  • 1 cup canned coconut milk slightly warmed
  • 2-3 tablespoon coconut flakes optional
  • ½ -1 teaspoon salt
  • ¾ – 1-cup sugar brown, white or coconut sugar (I used coconut sugar)
  • 1 teaspoon Spice Cardamom, nutmeg
  • ½ teaspoon almond extract
Coconut dipping sauce
  • 1 cans coconut
  • ¾ cup brown sugar
  • ½ teaspoon vanilla extract
Instructions
  1. Soak 2 cups of rice in a large bowl and let it soften, this might take 4 hours or more, preferably overnight.
  2. Drain the water completely and add in a food processor or blender together with coconut milk, flakes, spices, sugar, salt and yeast. Blend until puree, you might have to do this in batches depending on your blender- make sure you pause in between and check for smoothness.
  3. Pour in a large bowl, cover and let it rise in a warm area until doubled in size or when you see bubbles forming.
  4. Heat a vitumbua, or fry pan on medium heat, add about a ½ or more teaspoon of oil, and brush the holes with the oil.
  5. Make sure pan is warm enough before adding batter about ¾ full. Cook for about 2 -3 minutes on each side, then quickly flip using chopstick. Continue cooking on the other side and repeat this process until all the batter is finished.
  6. Let it cool slightly and enjoy with chai or caramel dipping sauce.
Coconut Caramel dipping Sauce
  1. Bring the coconut milk and brown sugar to a boil together in a heavy-bottomed pot or skillet. Reduce heat to medium low; cook and stir frequently until the mixture is thick and the volume has reduced by about half, about 20 minutes or more.

 

Nutrition Facts
Vitumbua( Coconut Rice Pancakes)
Amount Per Serving
Calories 168Calories from Fat 45
% Daily Value*
Total Fat 5g8%
Saturated Fat 4g20%
Sodium -91mg-4%
Potassium 102mg3%
Total Carbohydrates 26g9%
Dietary Fiber 1g4%
Protein 3g6%
Vitamin C0.7%
Calcium1.3%
Iron3.6%
* Percent Daily Values are based on a 2000 calorie diet.

 

VitumbaIMG_1441

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Dessert

Mango and Pineapple Chutney

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Ingredients
  • 2-3 large mangoes peeled and chopped or 2 -3 cups pineapple chunks
  • 1 teaspoons fresh ginger finely minced
  • ½ cup chopped onions
  • ½ teaspoon garlic minced
  • 1 medium Jalapenos pepper diced
  • 1/3 red bell pepper diced
  • ½ teaspoon ground coriander
  • ¼- 1/2 teaspoon ground cardamom
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground cinnamon/nutmeg
  • Salt to taste optional
  • ½ cup sugar granulated, coconut, brown or combination
  • ½ cup vinegar
  • 1/2 cup water
Instructions
  1. Combine mangoes, ginger, garlic, onions, Jalapenos, bell pepper, spices, sugar and vinegar in a large stainless steel sauce- pan. Bring to a boil,then cook, uncovered for about 20 minutes or more, until tender and the sauce thickens.
  2. Remove let it cool, refrigerate and start using- with last more than a month in the fridge, covered

 

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Mango Chutney

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Dessert

African Coffee Biscuits

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Ingredients

Directions

  • Prep : 30 m

  • Cook : 10 m

  • Ready In : 40 m

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
  2. Combine butter and sugar in a large bowl; beat with an electric mixer until light and fluffy.
  3. Stir boiling water and coffee powder in a small bowl until coffee is dissolved. Stir in apricot jam. Mix into the creamed butter mixture.
  4. Stir milk and baking soda in a small bowl until baking soda is dissolved. Add vanilla extract. Stir into the creamed butter mixture.
  5. Combine cake flour and salt in a bowl; add to the creamed butter mixture. Stir well until a dough forms.
  6. Fill a cookie press with dough. Pipe dough onto the baking sheets. Repeat with remaining dough.
  7. Bake in the preheated oven until lightly browned, about 10 minutes. Transfer to wire racks to cool.

Source : allrecipes.com

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