PASSION FRUIT PUDDING CAKE

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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