Recipe Description

Take a bite of paradise with this tropical-inspired cake, perfectly blending the creamy sweetness of ripe mango and the vibrant tartness of passion fruit. Its soft, moist texture pairs beautifully with a silky passion fruit glaze, making it an ideal dessert for brunches, summer parties, or any occasion when you crave an exotic twist. Topped with crunchy passion fruit seeds, this cake is not only delicious but also a showstopper.

Ingredients

For the Cake:

• 1 ½ cups all-purpose flour
• ¾ cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup mashed ripe strawberries or strawberry puree
• ½ cup heavy cream or plain yogurt
• 1 tsp vanilla extract
• 1 tsp baking powder
• ½ tsp baking soda
• A pinch of salt
• 1 tbsp lemon zest

For the Passion Fruit Glaze:

• ⅓ cup fresh passion fruit juice
• 1 cup powdered sugar
• 1 tbsp melted butter
• Passion fruit seeds for garnish

For the Strawberry Glaze:

• ⅓ cup fresh strawberry puree
• 1 cup powdered sugar
• 1 tbsp melted butter
• Fresh strawberry slices for garnish

Instructions

1. Preheat the oven: Heat your oven to 350°F (180°C) and grease a round or loaf cake pan.
2. Beat butter and sugar: Using a mixer, cream the softened butter and sugar until light and fluffy.
3. Incorporate wet ingredients: Add the eggs one by one, mixing well after each. Stir in the strawberry puree, heavy cream, and vanilla extract.
4. Combine dry ingredients: In a separate bowl, mix the flour, baking powder, baking soda, salt, and lemon zest. Slowly fold this mixture into the wet ingredients until just combined.
5. Bake: Pour the batter into the pan and bake for 35–40 minutes, or until a toothpick comes out clean. Cool completely before glazing.
6. Prepare the glaze: Whisk the strawberry puree, powdered sugar, and melted butter until smooth and glossy.
7. Decorate: Drizzle the glaze over the cake and top with fresh strawberry slices for a pop of color and flavor.

Tips for Success

• Flavor Variations: Try swapping passion fruit for pineapple or lemon for a unique twist.
• Extra Crunch: Add shredded coconut or chopped cashews for added texture.
• Serving Suggestion: Serve with fresh mango slices and a scoop of coconut ice cream for a tropical experience.

Storage Recommendations

• Refrigerator: Keep the cake in an airtight container for up to 5 days.
• Freezer: Freeze individual (unglazed) slices for up to 2 months. Thaw before glazing.

Pairing Suggestions

This cake pairs beautifully with a glass of strawberry lemonade, a vanilla latte, or a light sparkling rosé.

Explore More Desserts

Looking for more fruity desserts? Try our Blueberry Lemon Tart or the rich Raspberry Chocolate Mousse Cake! 🍓🍰