Top this Poppy Seed Loaf with fresh passion fruit to add texture and tartness that really brings everything together. Passion fruit seed are perfectly safe to eat and delicious!
Top this Poppy Seed Loaf with fresh passion fruit to add texture and tartness that really brings everything together. Passion fruit seed are perfectly safe to eat and delicious!
Ingredients
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1 3/ 4 cups all-purpose flour
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1 teaspoon baking powder
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1/ 4 teaspoon baking soda
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1/ 2 teaspoon kosher salt
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2 tablespoons poppy seeds
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1 cup full fat Greek yogurt
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3/ 4 cup granulated sugar
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2 large eggs
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1/ 2 cup La Tourangelle Canola Oil
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1/ 2 cup passion fruit curd, recipe below
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1 teaspoon vanilla extract
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1/ 3 cup crème fraîche
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1 1/ 2 cups confectioner's sugar
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2 tablespoons whole milk
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1 teaspoon vanilla extract
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Pinch of salt
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4 eggs
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1/ 2 cup sugar
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1/ 3 cup Passion Fruit Puree, or Fresh Passion Fruit Pulp (seeds strained and reserved)
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Pinch of salt
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6 tablespoons unsalted butter, at room temperature
Loaf:
Glaze:
Passion Fruit Curd:
Directions
Poppy Seed Loaf:
Preheat the oven to 350˚F and spray a 9 x 5-inch loaf pan with nonstick cooking spray.
In a medium bowl, whisk together flour, baking powder, baking soda, salt and poppy seeds. Set aside. In a separate large bowl, whisk together the yogurt, sugar, eggs, oil, curd and vanilla.
Fold the dry ingredients into the wet, mixing until just incorporated. Add batter to the prepared pan and bake for 50-60 minutes, or until the center is set.
Meanwhile, make the glaze by beating all of the ingredients together in a stand mixer until smooth.
When cake is baked, let cool for about 15 minutes, then invert onto a wire cooling rack set on top of a rimmed baking sheet. Flip the cake right side up and pour the glaze on top. Let sit for about 20 minutes before slicing. Garnish with fresh passion fruit seeds, if desired. Serve with passion fruit curd.
Passion Fruit Curd:
Set up a double boiler by placing a heat safe bowl over a pot of simmering water. Make sure the water is not touching the bottom of the bowl. Add the egg yolks, sugar, passion fruit and salt to the bowl and whisk until smooth. Continue whisking constantly for about 12 minutes, or until the mixture thickens. Remove from heat and stir in the butter 1 tablespoon at a time until well combined.
Let cool slightly before using in the batter, then chill excess for serving on top of cake.
Recipe Note
Note: If you happen to over cook your eggs while making the curd, just strain the curd through a fine mesh strainer.