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Add a photoWhile the passionfruit pound cake doesn't contain quite so much butter, it does contain ricotta cheese which adds a subtle yet beautiful flavor which is also enhanced by a little lemon zest.
Ingredientes
- 1 1/2 cups of cake flour
- 2 1/2 tsp of baking powder
- 1 tsp of salt
- 3/4 cup (6oz) of unsalted butter, room temperature
- 1 1/2 cups ricotta cheese
- 1 1/2 cups of white sugar
- 1 Tbsp of finely grated lemon zest
- 3 large eggs, room temperature
- Seeds from 1/2 vanilla bean
- Passionfruit Icing
- 8 oz. of low-fat Philadelphia cream cheese
- 1/2 cup of icing sugar
- 4 Tbsp of fresh or canned passionfruit pulp
- Special equipment: 9" loaf pan
Direcciones
- Pre-heat the oven to 350F (180C).
- Grease the loaf pan with a little butter. Set aside.
- Split the vanilla bean and use the tip of a sharp knife to scrape out the seeds into a small bowl. Set aside.
- In a medium mixing bowl, sift together the cake flour, baking powder, and salt. Set aside.
- In a separate bowl, use an electric mixer to cream together the butter, ricotta, lemon zest and sugar on medium speed until smooth and light for about 2 minutes.
- Use a wooden spoon to gently beat the eggs into the ricotta mixture, one at a time, making sure they're well combined before adding the next egg.
- Make sure you scrape down the sides of the bowl.
- Add the vanilla seeds to the batter and stir gently to combine.
- Using the wooden spoon, gradually mix in the dry ingredients until combined.
- Pour the batter into the greased pan and use a spatula to smooth the top.
- Bake the cake for 15 minutes, then turn the pan 180 degrees make sure it browns evenly.
- Bake for another 10 minutes then lower the heat to 325F (150C) and bake for 30 minutes.
- Test the cake by inserting a tooth pick into the center.
- If it comes out clean, it's ready.
- Remove cake from oven and allow to cool in the pan on a wire rack for 10 minutes.
- Carefully invert cake onto the rack to cool completely.
- Meanwhile, prepare the passionfruit icing.
- In a medium bowl combine the cream cheese, icing sugar and passionfruit pulp.
- Beat with the electric mixer on a medium speed until smooth and creamy.
- Once the cake is cooled, spread on passionfruit icing, slice and serve.
