Sunday, September 26, 2010

Passionfruit, macadamia & polenta cake

A simple and delicious tea cake with a tangy fruity syrup- perfect for an afternoon pick up with a cup of tea or just yummy on it's own!  

For the cake

- 1/2 cup fine polenta
- 1/2 cup semolina
- 1 cup of macadamias (either salted or unsalted)
- 1 tbp baking powder
- 3/4 cup caster sugar
- 4 eggs
- 1/4 cup olive oil
- 50g butter
- zest of orange

For the syrup
- 120ml passionfruit pulp (from a can - or use 6 passionfruit)
- 1/2 cup icing sugar
- juice of an orange
- 20ml water

1. Pulse macadamias in a food processor to desired size (Tried making it into a fine meal but the oil in macadamia nuts makes it clump together into a paste).
2. Add dry ingredients into food processor and pulse.
3. Whisk eggs, oil and orange zest.
4. Add to dry ingredients and mix well.
5. Pour into well oiled/lined cake tin (preferably a bundt/ring tin- it needs to cook well, as it's a wet mixture)
6. Bake for 20-35min at 180 degrees.
7. Once cooked (skewer comes out clean), leave cake in tin to cool for 5-10min before turning it out.
8. Make the syrup by incorporating the icing sugar, passionfruit pulp, orange juice and water in a small saucepan. Bring to boil, reduce and simmar until it reduces to a thin syrup (If the mixture is too dry add a few more teaspoons of water. If it's too wet or not sweet enough add 1-2 more tsp of icing sugar. I like my syrup sweet but tart).
9. Pour syrup over cake and serve. You can also leave some syrup to serve on the side and it's also good with a bit of ice cream.

Note: This is essentially a gluten free cake if you omit the semolina and replace it with more polenta- it's up to you!

Also: If you have too much syrup left over, save it in a small jar and pop in the fridge- it keeps for 1-2 weeks and can be used to drizzle over fruit or ice cream! Yum-yum!


  1. Oooh, this looks fantastic! My mum loves macadamias and passionfruit so I'll have to keep this in mind next time I have dinner with my parents :)

  2. looks great Mel! A great dessert for spring/summer it seems. Nice serving plate too!

  3. Ooh, excited to try this cake soon. Have recently discovered how magic polenta and semolina is in a cake, and with passionfruit in season now, this is a winner!


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