Hello to all again with much love.
The weather lowering a bit the heat which is very nice, and last Saturday we went to the beach .
I think about three years I didn't go to the beach and It was beautiful. (We went only by the day)
Valparaiso and Viña del Mar)
In the evenings I already feel that autumn is coming (for many of you the Spring)
It refreshes a lot at night!
A few days ago I made this cake and many know that one of my favorite fruits is passionfruit (aka maracuya).
As always you can use fresh or frozen passionfruit. I always have frozen. When you buy fresh passionfruit it ripens very quickly!
If you find frozen passionfruit , the Peruvian is so good.
Source :Women's weekly Food
Sunset on the beach
(March 2 -2019)
200 grams unsalted butter
1 cup caster sugar
3/4 cup greek yogurt
2 cups self raising flour
1/2 teaspoon baking powder
1/2 cup frozen or fresh Passionfruit pulp
1 rosehip or hibiscus tea bag
or other tea
1 cup boiling water
1 cup sugar
1/2 cup frozen passionfruit
Make the syrup.
Preheat oven to 180 ° C (350 ° F)
Grease a 12 cm x 23 cm loaf pan, line base with baking paper.
Beat the butter and sugar in a medium bowl with an electric mixer for 6 minutes or until light and fluffy.
Beat in eggs one at a time. Fold in flour, the add yogurt in alternate batches.
Fold in passionfruit until just combined. Spoon mixture into pan and smooth the surface.
Bake cake for 45 minutes or until a skewer inserted in the centre comes out clean.
Leave cakein pan for 10 inutes before turning, top side up, onto a wire rack to cool.
Serve cake cut into slices drizzled with syrup.
Place tea bag in a small saucepan, then pour over boiling water, steep for 5 minutes. Squeeze liquid from tea bag, discard bag. Add sugar and passionfruit pulp to tea, stir over low heat until sugar dissolves. Increase heat to high then bring to the boil.
Boil for about 10 minutes or until thick and syrupy. Remove from heat and let cool.
Cake de maracuya