Not your ordinary birthday cake (Passion fruity)

Ingredients :

50g butter plus extra for greasing the tin
330g caster sugar
4 Large eggs
300g self-rising flour
1 teaspoon baking powder
90g desiccated coconut
125ml non-fat milk
3 ounces passion fruit concentrate
400g icing sugar
50g butter
2 ounces passion fruit concentrate
1 ½ tbsp hot water

Here’s how :

1.  Preheat the oven to 180ºC. Grease a round tin with melted butter, and line the base and sides with non-stick baking paper.

2.  Mix the caster sugar and butter until nice and creamy then add the eggs one at a time and beat well.

3.  In a separate bowl, sift self-rising flour and baking powder together, and mix with the desiccated coconut.

4. In another bowl stir the milk and 3 ounces passion fruit concentrate together.

5.  Fold flour and coconut into the butter mixture in three lots, adding one-third of the passion fruit mixture each time.

6.  Pour into cake tin and bake for 45 minutes, or until skewer into cake comes out clean and the cake is golden on top. Leave in the tin for 5 minutes then turn out onto a wire rack to cool.

7.  For the frosting, beat ingredients together until smooth and creamy. Spread over the cooled cake.


Passion fruit sunny cupcakes

Ingredients :

  • 6 ounces passion fruit syrup
  • 2 Tablespoons sugar
  • 60 grams melted butter
  • 80 grams sugar
  • 3 large eggs
  • 50 grams cake flour
  • 1 teaspoon baking powder
  • 120 grams ground nuts (of choice)

Here’s how :

  1. Sift cake flour and baking powder into a mixing bowl. Add in ground nuts of choice and hand-mix well. Use a fork to break up the lumps if any.
  2. With an electric whisk, beat sugar and eggs at high speed till light and pale.
  3. Add in passion fruit syrup, sugar and  butter.
  4. Slowly incorporate dry ingredients with egg mixture, until completely incorporated. Make sure not to over-stir.
  5. Fill cupcake cases with batter 80-90% full. Bake in preheated oven at 180Celcius for 20 minutes or until golden brown.
  6. Let it cool and serve.


Banana-Passionfruit smoothie


A.  2 ripe bananas

     1 cup non-fat milk

     1/2 cup passion fruit concentrate

     3 Tablespoons sugar (adjust according to preference)


B.  Lemon zest (optional)

     1 1/2 cups crushed ice




  • Blend together ingredients in (A) until smooth and creamy.
  • Add ingredients (B) and blend well.
  • Serve and enjoy!

Passion Fruit Macaron

These are just delightful!

Taste without Borders

© Qin Xie-Krieger © Qin Xie-Krieger

After my Chocolate Sichuan Pepper Macarons were so successful, I discovered the great fondness for these lovely small treats. The shells with a decent taste that melts on the tongue, define the soft texture of these wonderful beauties. On the other hand the rather stronger filling determines the accent of the taste of the Macarons.

© Qin Xie-Krieger © Qin Xie-Krieger

Today I have a fruity version for you. Since I’m a big fan of passion fruit and appreciate its lovely sour taste especially, I decided to go for the passion fruit macarons this time. These sweet and slightly sour Macarons are currently my absolute favorites for the wonderfully sunny days. Further more, their bright orange color is perfect for the easter holidays! 😀

© Qin Xie-Krieger © Qin Xie-Krieger

© Qin Xie-Krieger © Qin Xie-Krieger


For the macaron shells:
140g egg white
70g caster sugar
230g icing sugar
120g ground almonds 
 (in the chopper again…

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Passion Fruit Souffle


  • 1 cup milk
  • 1 teaspoon pure vanilla (not extract, preferably)
  • 1/2 cup sugar
  • 4 Tablespoon butter
  • 4 Tablespoon all-purpose flour
  • 3 large eggs, separated
  • 1/3 cup  passion fruit concentrate
  • Icing sugar for dusting


  1. Pre-heat oven to 375F.
  2. Slowly bring the milk, vanilla and sugar to a boil over a medium heat. Then take it off the heat and set aside.
  3. In a medium saucepan, melt the butter over a medium heat. Whisk in the flour, a little at a time. Keep whisking for about a minute. Remove from the heat and gradually stir in the milk.
  4. Return the pan to a medium heat and bring the sauce to a boil, stirring the whole time.
  5. Cook sauce for about 40 seconds then remove from heat. Cover the surface of the sauce with plastic wrap and set aside to cool slightly.
  6. Grease several small souffle ramekins with butter and dust with a sprinkling of sugar. Set aside.
  7. Whisk the egg yolks into the slightly cooled sauce, one at a time, until smooth. Next, add the passionfruit pulp and stir well.
  8. In a clean metal bowl, beat the egg whites until stiff with an electric beater.
  9. Spoon half the egg whites into the sauce with a clean metal spoon. Fold egg whites through very gently then fold in the remaining egg whites.
  10. Pour mixture to the top of the souffle ramekins. Level the mixture with a knife so that it’s even.
  11. Bake until risen and slightly golden on top for about 15-20 minutes. Dust with icing sugar just before serving.

Brazil’s Famous Passion Fruit Mousse


  • 500ml or a little more than 2 cups of condensed milk
  • 500ml  or a little more than 2 cups of creme 
  • 1 1/2 cups passion fruit syrup

here’s how:

1. Place all ingredients in a blender then blend until smooth. You might want to stop halfway to       scrape all sides including the bottom as creme and condensed milk tend to settle at the bottom.

2. Pour mixture in tiny bowls and chill for couple hours. Serve and enjoy!


Passion Fruit Pound Cake


  • 1 1/2 cups of cake flour
  • 2 1/2 teaspoon of baking powder
  • 1 teaspoon of salt
  • 3/4 cup (6oz) of unsalted butter, room temperature
  • 1 1/2 cups of low-fat ricotta cheese
  • 1 1/2 cups of white sugar
  • 1 Tablespoon of finely grated lemon zest
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla
  • 250 grams (1 stick) of low-fat Philadelphia cream cheese
  • 1/2 cup of icing sugar
  • 4 1/2 Tablespoon passion fruit syrup


  1. Pre-heat the oven to 350F (180C).
  2. Grease loaf pan with a little butter. Set aside. .
  3. In a medium mixing bowl, sift together the cake flour, baking powder, and salt. Set aside.
  4. In a separate bowl, use an electric mixer to cream together the butter, ricotta, lemon zest and sugar on medium speed until smooth and light for about 2 minutes.
  5. Use a wooden spoon to gently beat the eggs into the ricotta mixture, one at a time, making sure they’re well combined before adding the next egg. Make sure you scrape down the sides of the bowl. Add vanilla and stir gently to combine.
  6. Using the wooden spoon, gradually mix in the dry ingredients until combined.
  7. Pour the batter into the greased pan and use a spatula to smooth the top.
  8. Bake the cake for 15 minutes, then turn the pan 180 degrees make sure it browns evenly. Bake for another 10 minutes then lower the heat to 325F (150C) and bake for 30 minutes.
  9. Test the cake by inserting a tooth pick into the center. If it comes out clean, it’s ready.
  10. Remove cake from oven and allow to cool in the pan on a wire rack for 10 minutes. Carefully invert cake onto the rack to cool completely.
  11. Meanwhile, prepare the passion fruit icing. In a medium bowl combine the cream cheese, icing sugar and passion fruit syrup. Beat with the electric mixer on a medium speed until smooth and creamy.
  12. Once the cake is cooled, spread on passion fruit icing, slice and serve.