Seeds from 1 passion fruitor 2 tbsp/30 ml lemon juice
Seeds from 1 passion fruitoptional
Preheat oven to 350°F (175°C). Grease a loaf pan and line it with parchment paper, with two sides overhanging to make unmolding easier.
For the cake: In the bowl of a stand mixer, or in a large mixing bowl if using a hand mixer, combine the butter and sugar and beat until light and fluffy. Add the eggs, one by one, beating well between each addition. Add the almond and pastry flours as well as the lemon zest and juice. Mix on slow speed just to combine.
Transfer the mixture to the prepared loaf pan. Bake for 30 to 35 minutes, or until the cake is puffed and golden and a toothpick inserted in the center of the cakes comes out clean.
While the cake is baking, prepare the syrup: In a heatproof measuring cup, combine the passion fruit or lemon juice and sugar, and microwave for 1 minute. Stir to make sure the sugar is fully dissolved and set aside.
After taking the cake out of the oven, poke it all over the surface with a toothpick or a skewer. While the cake is still hot or warm, slowly pour the syrup over. Let cool completely on a wire rack (the cake will fully absorb the syrup as it cools.)
For the icing: In a small bowl, combine the powdered sugar and passion fruit seeds. The icing will look very stiff at first, but as you stir, the seeds will release their juice and soften the icing.
When the cake has cooled to room temperature, unmold and peel the parchment paper off. Set on a serving plate, then pour the icing all over the cake. Top with additional passion fruit seeds, if desired.
The cake will keep in an airtight container at room temperature for up to two days, or refrigerated for up to a week. You can also freeze the cake for up to 1 month: pour the icing over the cake, then place in the freezer without covering it. Once the icing is frozen hard, wrap the cake in plastic wrap and put it back into the freezer. Make sure to unwrap the cake before thawing it to avoid the icing sticking to the plastic wrap.
Serve the cake at room temperature as is, or with a dollop of whipped cream or a scoop of ice cream.
MAKE IT DAIRY FREE
Use a dairy-free buttery margarine instead of butter.
Did you make this?
Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.