Passion fruit pudding cake
Servings
4
Ready In:
20 MIN
INGREDIENTS
- 3tbsp. Coconut Oil
- 3 large eggs, separated
- 1¼ cups granulated sugar
- 1cup Reduced Fat Coconut Milk
- ½cup all-purpose flour
- 1cup passion fruit pulp
- Sweetened whipped cream, for serving
- Fresh raspberries, for serving
Step 1
Preheat oven to 350°F. Set an 8” square baking dish (1 quart) and larger roasting pan (for a water bath) nearby. Bring a teakettle of water to a simmer.
Step 2
In large bowl, whisk together coconut oil, egg yolks and 1 cup sugar until blended. Whisk in coconut milk, then gradually whisk in flour until combined. Whisk in fruit pulp.
Step 3
In medium bowl, beat egg whites to soft peaks, with electric mixer. Gradually beat in remaining ¼ cup sugar until firm peaks form. Using a whisk, fold whites into passion fruit batter just until combined. Pour into baking dish, and set in roasting pan. Add simmering water to roasting pan to come about one-third up the sides of the baking dish.
Step 4
Place roasting pan with baking dish inside it in oven. Bake until golden brown and top is set when lightly pressed, about 40-50 minutes. Remove cake from water bath and let stand at least 15 minutes. Serve warm with sweetened whipped cream and raspberries.
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