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Golden Passionfruit Cardamom Pyramids

Golden Passionfruit Cardamom Pyramids

  • Yield: 8 1x

Ingredients

Scale
  • For the Cardamom Sponge:
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp ground cardamom
  • 1/2 cup unsalted butter, softened
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup whole milk
  • For the Passionfruit Filling:
  • 1/2 cup passionfruit pulp
  • 2 tbsp honey
  • 1 tsp cornstarch
  • 1 tbsp water
  • 1 tsp lemon juice
  • For the Golden Glaze:
  • 1 cup powdered sugar
  • 2 tbsp passionfruit juice
  • 1 tbsp heavy cream
  • 1/4 tsp ground cardamom
  • 1 tsp honey
  • For Garnish (optional):
  • Fresh passionfruit seeds
  • Edible gold sugar
  • Cardamom pods

Instructions

  1. 1. Preheat the oven to 350°F (175°C). Grease a square baking pan and line with parchment paper.
  2. 2. Whisk together the flour, baking powder, salt, and ground cardamom.
  3. 3. Beat the butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla.
  4. 4. Alternate adding the dry ingredients and milk until a smooth batter forms.
  5. 5. Spread the batter evenly in the prepared pan and bake for 22–25 minutes, or until a toothpick comes out clean. Cool completely.
  6. 6. In a small saucepan, combine the passionfruit pulp, honey, cornstarch, water, and lemon juice. Cook over medium heat until slightly thickened. Cool.
  7. 7. Cut the cooled cake into pyramid-shaped portions. Slice each pyramid horizontally and fill with the passionfruit mixture.
  8. 8. Whisk together the powdered sugar, passionfruit juice, heavy cream, cardamom, and honey until smooth.
  9. 9. Spoon the glaze over each pyramid, allowing it to drip naturally down the sides.
  10. 10. Garnish with passionfruit seeds, edible gold sugar, and cardamom pods before serving.
  • Author: Chef Stella

Nutrition

  • Calories: 295
  • Sugar: 30 g
  • Fat: 12 g
  • Carbohydrates: 43 g
  • Protein: 4 g