Passionfruit Cake or Cupcakes

Contributor: Amu
But those who want to try their hands at new recipes...esp the ones that are east to make...Here's a recipe for you...
Please read the recipe carefully as this recipe can be used for a Cake or Cupcakes.

Passionfruit Cake or Cupcakes
It is a different take to a light cake like a sponge...using a different set of ingredients than a traditional cake....It is simple and very very easy to make...so give it a try...

Ingredients:
1 cup oil (can be any light oils like vegetable or canola oil)
1 cup natural yougurt
2 cups self-raising flour
2 eggs(whole)
1.5 cups caster sugar (or fine white sugar)
1/2 cup Passionfruit pulp (fresh or frozen)

Process:
1. Preheat oven till 150*C.
2. In a large bowl...firstly add the oil and sugar and whisk using a hand whisk (not a machine operated one) and mix till the sugar is dissolved.
3. Then add the 2 eggs and mix in till they well incorporated into the mixture...donot overbeat.
4. Then add the yougurt and mix thru...again only to incorporate it well thru the mixture....donot overbeat it.
5. Add the flour and mix till the flour is mixed thru...donot overbeat esp after the flour is added.
6. Finally add the passionfruit pulp and mix till well incorporated...
7. Oil Spray a round cake tin (8" min to 10" max) and then fill the cake mixture till it reaches max 2/3rds of the tin..
8. Place it in the oven and bake till for about 20 to 30 mins or till a skewer inserted thru the centre comes out clean. Cool well on a wire rack before icing.

Please Note : If you donot want to make a cake of the above recipe then bake them as cup cakes filling the paper cups(the paper patty cups)placed in a muffin or cupcake baking tray upto 2/3rds.

Icing :
Mix pure icing sugar with some passionfruit pulp.Add water if need be. The consistency should be like a paste....not too watery and also not too thick...just plain spreadable...

Over turn the baked cake so you get the smooth side on top and spread the icing evenly on top....you can slice up the cake and eat it as it is or serve it with a dollop of freshly whipped cream....

Same applies with Icing Cupcakes..just take the cups out of the tray and spread the icing on top...

Variation:
If you are not a passionfruit enthusiast then you can replace it with either fresh raspberries or strawberries(roughly chopped)

For icing....if using raspberiies...then make icing using raspberry jam mixed with icing sugar + lil water or if you strawberries then use strawberry jam to make the icing mixed with icing sugar + lil water.

Hope you like this recipe...it is very easy....TRUST ME...less time consuming...but very very tasty.....
Please do give it a try and let me and others know how it turned...
I posted this recipe when I was in the Hot seat and if anyone has tried before this do let us know...
Thank You..

Follow up is post with tips...
Any queries...pour in..

Which oil is best?

Hello ladies !! Mana style of cooking ki ee oil aithe baguntundo inka calories and healthwise ga edi aithe besto koncham cheppandi please. oil brands kuda koncham mention cheyyandi

Contributor: Visa
We have completely switched to Olive oil these days...Chaala mandhi anaru edo oka smell vastadi if we use that oil for Indian cooking ani but absolutely no smell or after taste at all. Extra Virgin Olive oil might have that after taste emo but regular olive oil is pretty odorless. Olive oil health benefits meekey telisi vunthay..lower cholestrol and heart healthy ani...So thatz why we switched to olive oil.
Nenu eppudu deep fry chesindhi ledu olive oil lo..but Vineela Sagar had deep fried some murrukkus in olive oil and we absolutely cudnt find any difference in smell or taste! Chaala baagundindhi...

Inthaka mundu Canola use chesevaalamu..That is also good anaru. Olive oil is the best and next comes Canola...

---

Contributor: Shilpa
As other mentioned olive oil is the best but in one of the health shows they had mentioned that olive oil should not be used for high temperature cooking. I think using canola oil for deep frying is a better option than using olive oil. The properties of olive oil change when used at high temperature so we might lose its benefits.

---

Contributor: Usha
even I was surprised when someone mentioned that they use olive oil for deep frying. The reason i don't use olive oil for deep frying is it heats up very fast... tondaraga oil vedavuthadhi and ekada fire antukuntundo ani, i don't use it for deep frying. For deep frying i use canola, any brand either mozzala, crisco or wesson.

For cooking I use olive oil or a blend of olive and extra virgin olive oil (evoo). I buy a bottle of olive and evoo and mix it together 1:1 ratio. Of all teh olive oils, evoo is the best kani adhi tondharaga kaagudhi and also noticed that when cooking with just evoo (extra virgin olive oil), kura koncham madinatu anipinchindhi... so i use either a blend of olive oil and evoo or just olive oil. I use filippo berio brand. Also on the olive oil bottle it says for sauteing & grilling.

I don't notice any difference in the curries cooked in regular oil (canola or vegetable) and olive oil. I have been using it for almost a decade. India nunchi my in laws vachinappudu they used to complain a little... vaalu vunappudu i use to use canola and later back to olive oil. I also make biryani and fried rice with olive oil.