Passionfruit and almond cake

One time I was doing the dishes with an almond scented dish soap and strangely the smell reminded me of passionfruit. It’s fascinating to think about how aromas overlap and coalesce to form new and unexpected combinations. I finally tried it in this simple pound cake, which also happens to be my first time making a baking video. I’ve tried a variety of methods for mixing the ingredients, but this one is by far my favorite. I’s the easiest (no creaming butter and sugar) and offers the best results (the “reverse creaming” insures the flour doesn’t get a chance to toughen up)

Beating the eggs in a separate bowl makes the cake extra fluffy, but you can simply add them all in one bowl if you prefer a denser, more traditional pound cake texture. (Both are amazing)

I made this in a cute little loaf pan (5 1/2" x 3 1/8”)

but you can simply double the amounts to bake it in a regular loaf pan.

80g flour

20g almond flour (or more regular flour)

50g butter

50g oil

1 pinch salt

1/4 to 1/2 tsp almond extract (to taste; different extracts can vary in strength)

1/2 tsp baking powder

90g sugar

2 eggs

Melt the butter, and mix it with the flours and the oil in a bowl.

Add the extract, salt and baking powder.

In a separate bowl, whisk the eggs with the sugar until pale and fluffy, add to the flour mixture, and stir with the whisk until fully combined.

Pour into you pan lined with paper and bake for about 40 minutes

In the meantime, make a passionfruit syrup bar mixing equal parts passionfruit and sugar and bringing to a simmer until all the sugar is dissolved (I did 35g of each)

Brush on the cake when it comes out the oven.