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    Moist Passion Fruit Cake with Rhubarb and Papaya Compôte

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    Moist Passion Fruit Cake with Rhubarb and Papaya Compôte

    This is an incredibly light cake flavoured with lime and the exotic scent of passion fruit. It's delicious on its own, but is made extra special by serving with a compôte of tropical papaya and homely rhubarb. You could also serve slightly sweetened whipped cream alongside if you liked.

    • Preparation time: 40 minutes
    • Cooking time: 50 minutes to 60 minutes
    • Total time: 1 hour 30 minutes to 1 hour 40 minutes 60 minutes 40 minutes

    Serves: 6 - 8


    • Butter for greasing
    • 50g self-raising flour
    • Salt
    • 3 large eggs, separated
    • 6 passion fruit, halved and the insides scooped out
    • 150ml milk
    • 142ml pot single cream
    • Large pinch of cream of tartar
    • 175g caster sugar
    • Finely grated rind of 1 lime
    • For the compôte:
    • 450g rhubarb, cut into 4cm sticks
    • 75g caster sugar
    • 1 vanilla pod, cut in half lengthways
    • 1 lime
    • 4 tbsp water
    • 2 medium papaya


    1. Preheat the oven to 180°C, gas mark 4. Grease a 23cm solid-based cake tin or ovenproof porcelain dish.
    2. To make the cake, sift the flour and the salt together. Whisk the egg yolks with the sugar until pale, then add the lime rind. Rub the passion fruit through a sieve to produce a purée, then whisk into the egg mixture, adding as many or as few of the black passion fruit seeds as you like. Fold in the flour and salt, then add the milk and cream.
    3. Whisk together the egg whites and cream of tartar until stiff, then fold into the egg yolk mixture. Pour into the tin and stand it in a roasting tin. Pour in boiling water until it comes halfway up the sides of the tin. Place in the oven and bake for 40-45 minutes, or until the centre of the cake is firm to a light touch. Allow to cool completely (it will sink a little), then store, covered, in a cool place for up to 24 hours.
    4. To make the compôte, preheat the oven to 180°C, gas mark 4. Place the rhubarb in a baking dish with the sugar and vanilla pod. Grate the rind from half the lime, squeeze all the juice and add this to the rhubarb. Add 4 tbsp water, cover with a lid or foil and bake for 20-25 minutes or until the rhubarb is tender but retains its shape. Cool completely, then chill.
    5. Just before serving, peel, deseed and slice the papaya, then stir into the rhubarb. Adjust the sweetness to taste. Serve spooned on to wedges of the cake.

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    Cook's tips

    Both the cake and the compôte can be made the day before. Keep the cake, covered, in a cool place; cover the compôte and store in the fridge. Remove from the fridge at least 30 minutes before serving to bring it back to room temperature, if liked.


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