Passionfruit cake with almond base

The weekend is here again and some of us have some more time on our hands to spend in the kitchen.

I’m working full-time with my new book now and need to be done in a few weeks, and when that time comes I’ll have more time for the blog again.

Today I’m sharing the recipe for a passion fruit cake with a delicious almond base, hope you like it.

Passion fruit cake with almond base 

Base:

• 1 3/4 cup (200 grams) almonds
• 1 1/2 cup (200 grams) powdered sugar
• 4 egg whites
• 1/4 cup (50 grams) regular sugar
• 1 tsp vanilla extract (optional)

Passion fruit bavarois:

• 2/3 cup (150 ml) passion fruit purée (about 15-20 passion fruit)
• 8 gelatine leaves
• 2 1/4 cups (500 ml) heavy (whipping) cream
• 1 1/2 cup (200 grams) powdered sugar
• 8 3/4 oz. (250 grams) pineapple flavored cream cheese (or use plain)

Start making the base. Preheat the oven to 350˚F (180˚C).

Line the base of a 9-inch (24 cm) springform pan.

Put the almonds and powdered sugar into a food processor and whizz until the almonds are finely ground.

Put the egg whites and sugar into a mixing bowl and whisk until stiff peaks form.

Tip in the ground almonds and fold into the meringue with the vanilla extract, if using.

Pour the mixture into the pan and bake for 30 minutes. Leave to cool completely.

Make the filling. Soak the gelatine leaves in a bowl of cold water for 5 minutes.

Put the passion fruit puré into a small pan and place on the heat. When it starts boiling – remove from the heat and stir in the softened gelatine leaves. (Squeeze out the water first.)

Leave to cool until just starting to set, about 20 minutes.

Put the cream cheese into a mixing bowl with the powdered sugar and mix until fluffy. Pour the cream into another bowl and whisk until soft peaks form.

Fold the whipped cream and the cooled passion fruit puré into the cream cheese and pour the mixture on top of the cooled almond base, still in its pan.

Chill for at least 5 hours, or overnight.

Decorate with some fresh fruit or berries.

You could also decorate with some beautiful peonies.

This cake is so delicious, sweet and tangy. I love bavarois cake with a nutty base…

I got the lovely cake stand from Naz Knutsen at @bonbonstyles in Seattle – so pretty!

Tip: if you’d like to make this cake with lemon instead of passion fruit, just replace the passion fruit purée with 2 packets of lemon jelly. Prepare the jelly with half the water stated in the instructions. Also, replace the 200 grams powdered sugar mixed with the cream cheese with 4 tablespoons sugar. Other than that, the instructions are the same.

I hope you are tempted! I wish you all a great weekend. See you soon! Hugs from me to you.