Raspberry bundt cake with passionfruit syrup

Name: Raspberry bundt cake with passionfruit syrup recipe
Yield: 8
Ingredients: 250g unsalted butter, softened; 40.00 ml vegetable oil; 150g caster sugar; 160g brown sugar; 5 eggs; 375g plain flour; 2 tsp baking powder; 1/2 tsp bicarb soda; 165ml buttermilk; 2 tsp vanilla extract; Finely grated rind of 1 lime, plus 1 tbs lime juice; 180g raspberries, tossed in 2 tsp plain flour; 250ml passionfruit; 220g caster sugar; 60ml gin; Juice of 1 lime

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P74 Raspberry bundt with passionfruit syrup

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by Emma Knowles

Dec 01, 2022

"Really, who doesn’t love cake? But we say that cake is even better when it’s our freshly baked summer bundt, given in the gorgeous tin it’s baked in. Studded with raspberries and fragrant with lime, this is the perfect gift for the baker in your life. Present it with the passionfruit syrup all ready to pour over."

250g unsalted butter, softened
2 tbs vegetable oil
2/3 cup (150g) caster sugar
2/3 cup (160g) brown sugar
5 eggs
2 1/2 cups (375g) plain flour
2 tsp baking powder
1/2 tsp bicarb soda
2/3 cup (165ml) buttermilk
2 tsp vanilla extract
Finely grated rind of 1 lime, plus 1 tbs lime juice
180g raspberries, tossed in 2 tsp plain flour

Passionfruit-gin syrup

1 cup (250ml) passionfruit pulp (from about 12 passionfruit)
1 cup (220g) caster sugar
1/4 cup (60ml) gin
Juice of 1 lime

Method

1.

Preheat oven to 160°C. Grease and flour a 15-cup (3.75L) capacity bundt tin, knocking out excess flour.
2.

Beat butter, oil and sugars in a stand mixer fitted with the paddle attachment on medium speed for 4-5 minutes until pale and fluffy. Scrape down sides of bowl, then beat in eggs, one at a time, until incorporated. Sift over flour, baking powder, bicarb soda and 1 tsp fine salt. Beat on low speed to just combine, gradually adding buttermilk as you mix. Add vanilla, lime rind and lime juice and beat to just combine.
3.

Fold in raspberries, then spoon into prepared bundt tin and smooth the top. Bake for 1 hour-1 hour 10 minutes until golden brown and a skewer inserted in the centre comes out clean. Cool in the tin for 10 minutes then turn onto a wire rack to cool completely. Store in an airtight container for up to 5 days. If gifting in the cake tin, wash the tin and dry thoroughly. Carefully return the cake to the tin just before gifting and wrap as desired.
4.

Meanwhile, for the syrup, pulse passionfruit pulp in a small food processor. Strain into a medium saucepan, discarding all but 2 tbs of the seeds. Add the sugar, gin, reserved passionfruit seeds and 1/4 cup (60ml) water. Cook over medium-high heat, stirring until sugar dissolves. Bring to the boil, then reduce heat to medium. Simmer for 8-10 minutes until a light syrup forms. Stir in lime juice and pour into a sterile jar. Seal and refrigerate for up to 1 month.

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Recipe Notes

You’ll need a 3.75L bundt tin and a 2 1/2 cup (625ml) sterilised jar for the syrup.

The passionfruit-gin syrup is a glorious thing in its own right, and very versatile. Spoon over the cake before serving, or if you prefer an iced bundt, stir 1/2 cup passionfruit-gin syrup into 1 cup sifted icing sugar to a smooth drizzling consistency, and drizzle over your bundt.

This passionfruit syrup is also beautiful in a rum-based cocktail or punch.