I’ve always loved passionfruit – despite (or because of?) the pips – and now that our vine is in its second year of production we have had a small glut of fruit.

I found the following recipe in Annabelle White’s 2002 book Seasons: a year of fabulous food and can heartily recommend the cake.

Passionfruit & sour cream cake

Pre-heat the oven to 160degC. Cream 125g of softened butter with 1 cup of sugar. Add 3 lightly beaten eggs and fold in 1 cup of flour with 1 tsp baking powder (I sifted), alternately with half a cup of sour cream. Fold in the pulp of 1-2 passionfruit and bake in a 20cm cake tin (I greased) for 45-55 minutes.

While still warm drizzle the cake with passionfruit pulp.

My cake – made with wholemeal flour which is why it hasn’t risen, but still delicious. Photo: Sandra Simpson

This recipe for easy, no-beat ice-cream came out of the NZ Herald several years ago – you’ll be left with egg whites so there’s a passionfruit pavlova! Note that the ice-cream becomes quite solid and doesn’t scoop. A coconut or vanilla biscuit is nice with it (you can sandwich the ice-cream between biscuits if you’re very clever).

Passionfruit ice-cream

4 egg yolks
half a cup of castor sugar
half a cup of passionfruit pulp and juice
2 cups of cream

Beat the egg yolks until very pale, using a food processor or an electric beater.

In a small saucepan over medium heat dissolve the sugar in the passionfruit and simmer for 3-4 minutes, while stirring. With the beater running pour the hot syrup (carefully, the splashes will burn!) on to the egg yolks and continue to beat until the mixture is cool (I stop at tepid, rather than cool).

Lightly whip the cream and gently, but thoroughly, fold through the passionfruit mixture. Freeze for at least 5 hours.

Some growing tips for passionfruit may be found here.

The dramatic – but complicated looking – passionfruit flower that turns into a black-skinned fruit. Photo: Sandra Simpson