You know that playground chant, “my dad’s bigger than your dad!”, “well, my dad’s stronger than your dad!”, “well, my dad’s faster than your dad”… until blows come or the bell rings? That’s how I feel about passion fruit. Where I grew up in South Africa we didn’t have passion fruit, but granadilla, which is family of passion fruit, but, you know… bigger. So there. My granadilla is bigger than your passion fruit!
I did always love granadilla, but it wasn’t always a common thing to find in the UK – even as passion fruit. Recently that’s changed, and I seem to see passion fruit everywhere. And when I found them on sale in Waitrose yesterday, I had to grab a couple to make a tray bake that combines two ingredients I always view as truly South African: this gorgeous seeded fruit, and condensed milk. (So many South African deserts use condensed milk!) A little bit gooey cake and a little bit pudding, this combines the tropical flavours of passion fruit and coconut into one delicious, ridiculously sweet snack.
As always, I use this fab brownie pan with the removable base. It’s the perfect size and works well.
You can use a few tablespoons of pulp from a jar, if that’s what you have, but fresh works just as well for a hint of tart among the sweet. Hope you like it!
- 140g brown sugar
- 100g desiccated coconut
- 125g self raising flour
- 125 g butter
- 395g can condensed milk
- Scooped out insides of 2 passion fruits or granadillas
- Preheat oven to 180°C or 160°C if using a fan-forced oven.
- Combine all ingredients for the cake layer into a food processor (Thermomix®: 60 seconds/speed 4)
- Press into a cake tray in a level layer
- Bake 12-15 minutes
- Remove from oven and set aside to cool for 15 minutes. Don't remove from pan.
- Meanwhile, in a bowl, combine the passion fruit or granadilla pulp with the condensed milk and mix well.
- In a bowl, combine the can of condensed milk and the passion fruit pulp.
- After the 15 minutes have passed, spread the mixture over the cake base and return to the oven for 12 minutes, or until the topping is just firm to the touch - it will start going brown, keep an eye on it as you don't want it to burn.
- Remove from oven and allow to cool before cutting and store in the fridge.
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