Skip to Main Content
Canada's Magazine of Home & Style
Advertisement

Passion Fruit & Coconut Cakes Recipe

By CHP Admin On

Step 1: Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.

Step 2: Sift the confectioners sugar, amaranth flour and baking powder together into a large bowl. Stir in the ground almonds and coconut.

Step 3: Add the egg whites, butter, lime zest and passion fruit pulp and stir to combine. Divide the mixture among the lined muffin cups.

Step 4: Bake for 20 minutes or until golden and cooked through (a skewer inserted into the centre of a cake should come out with a few moist crumbs clinging to it). Remove from the oven and set aside for 5 minutes, then transfer to a wire rack to cool. Serve dusted with extra confectioners sugar. The cakes will keep, in an airtight container, for up to 3 days.

See more recipes from Chrissy Freer.

Reprinted with permission from Chrissy Freer’s Supergrains (2013 Appetite by Random House).

[img_assist|nid=2373606|title=|desc=|link=none|align=middle|width=225|height=280]

Ingredients

2-1/4 cups pure confectioners or icing sugar, sifted, plus extra, to serve
1/2 cup amaranth flour
1/2 tsp baking powder*
1 cup ground almonds
1/2 cup shredded coconut
6 egg whites, lightly whisked
1/2 cup unsalted butter, melted and cooled
1 tsp finely grated lime zest
1/4 cup passion fruit pulp**

* If you want these cakes to be gluten-free, make sure you use gluten-free baking powder.

** You will need about 3 passion fruit to get this amount of pulp.

Directions

Step 1: Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.

Step 2: Sift the confectioners sugar, amaranth flour and baking powder together into a large bowl. Stir in the ground almonds and coconut.

Step 3: Add the egg whites, butter, lime zest and passion fruit pulp and stir to combine. Divide the mixture among the lined muffin cups.

Step 4: Bake for 20 minutes or until golden and cooked through (a skewer inserted into the centre of a cake should come out with a few moist crumbs clinging to it). Remove from the oven and set aside for 5 minutes, then transfer to a wire rack to cool. Serve dusted with extra confectioners sugar. The cakes will keep, in an airtight container, for up to 3 days.

See more recipes from Chrissy Freer.

Reprinted with permission from Chrissy Freer’s Supergrains (2013 Appetite by Random House).

[img_assist|nid=2373606|title=|desc=|link=none|align=middle|width=225|height=280]

Written By

CHP Admin

View All Articles
  • Photographer Julie Renouf
Tagged