Passionfruit

SEE CAKE RECIPE PAGE 71

Passionfruit

My passionfruit vine is out of control! If I was a gardener of any calibre, I would be able to tell you why and I would probably also take back control of my front garden from the sprawling passionfruit vine.

Passionfruit Syrup

2 cups water 1½ cups sugar zest of 2 limes ½ cup lime juice 1–1½ cups passionfruit pulp

The truth is, I planted a small plant after removing a rambling wisteria in the hope it would cover the banister of our front step and provide us with a few passionfruit to enjoy each autumn. The wisteria had to go because it had taken over and, due to my past experience trying to grow passionfruit, I didn’t think there would be any problem with it following suit. How wrong was I! It now sprawls some 10 metres along the house. Its tentacle-like shoots grab on to anything, wrapping itself around and almost suffocating every other plant. I know I should get the clippers and show it who’s boss, but each time I attempt to stand up for all the other life in my front garden I am seduced by the thought of those tropical pods bursting with sweet tangy seeds. And then autumn arrives, and I have buckets of passionfruit. Vine hoppers buzz with delight, but I am not fazed as there are more than enough for all of us. Visit in March and you are guaranteed to leave with a bag, for if the truth be told there are only so many you can eat. My solution, after filling the freezer with pottles of their tangy pulp, is to make a syrup. This can be poured over ice cream, cheesecakes or cakes, mixed through custard or cream for a quick tart or used as a cordial. Place all the ingredients, except the passionfruit, in a pot. Stir well and bring to the boil. Add the passionfruit, stir and allow the mixture to slowly simmer for 5–10 minutes or until it has reduced to a thick syrup.

Pour into sterilised glass bottles. Once cold, keep in the fridge. Serve over ice with sparkling water for a refreshing drink or add fresh mint, white rum and sparkling water for something with a little more kick.

Coconut Cake with Passionfruit and Mango

Play up the tropical flavours of passionfruit with this coconut cake and a few ribbons of fresh mango.

175g butter, soft 1 cup sugar 3 eggs 1 tsp vanilla extract 1 cup flour 1 cup desiccated coconut 1½ tsp baking powder

To serve Whipped cream and/or yoghurt Fresh passionfruit Fresh mango

Beat the butter and sugar together until light and fluffy. Add the vanilla extract then eggs one at a time, beating well between each.

Fold in the flour, coconut and baking powder until just combined. Pour batter into a greased tin (21cm round or 21cm square) and then bake at 175°C for 25–35 minutes. Once the cake has cooled, dollop on whipped cream or half whipped cream half yoghurt then fresh passionfruit and ribbons of fresh mango.

Or pour the syrup over the warm cake. I made individual cakes and poured syrup over these, with the addition of a scoop of vanilla ice cream which makes a wonderful dessert.

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