Passion Fruit-Ginger Pound Cake
Ingredients
1½ cups all-purpose flour½ tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
1 stick butter, room temperature
1 cup sugar
2 eggs
1 tsp. pure vanilla extract
4 Tbsp. passion fruit pulp or purée
½ tsp. ground ginger
½ cup white chocolate chips
1/3 cup, plus 1 1/3 Tbsp., buttermilk
Passion Fruit Glaze (optional)
5 to 6 Tbsp. passion fruit pulp or purée
¾ cup powdered sugar
Preparation
• Grease and flour a loaf pan.
• Preheat the oven to 350 degrees.
• Sift the flour, baking power, baking soda and salt together into a bowl.
• In another bowl, cream together the butter and sugar, beating the eggs in one at a time. Add in the vanilla, 4 tablespoons of the passion fruit pulp or purée and the ginger.
• Add the flour mixture and the buttermilk into the bowl with the creamed butter and sugar, alternately, until well combined.
• Stir in the white chocolate chips.
• Pour into the greased loaf pan.
• Bake for 50 to 60 minutes until golden on top, or when the tester comes out clean.
• Meanwhile, make the glaze (if using): Mix 5 to 6 tablespoons of the passion fruit pulp or purée and ¾ cup powdered sugar together until all lumps have dissolved.
• Gradually add more powdered sugar until you achieve the consistency of a thick, drippable glaze.
• Once cake has cooled, drizzle glaze over the top.
• Once the glaze has set, serve.