Brazilian Passionfruit Coconut Torte

Allergens

Eggs, Dairy

Ingredients

• 1. 200g unsalted butter, softened 2. 3 large eggs 3. 200g granulated sugar 4. 1/4 cup all
• purpose flour 5. 1/2 tsp baking powder 6. 1/4 tsp salt 7. 1 cup desiccated coconut 8. 1/2 cup almond meal 9. 1/2 cup passion fruit pulp 10. Zest of one lime 11. 2 tbsp freshly squeezed lime juice 12. For the Passionfruit Glaze: 1 cup powdered sugar, 2
• 3 tbsp passion fruit pulp

Instructions

1. Begin by preheating your oven to 350°F (175°C). Grease and line an 8 inch cake pan with parchment paper.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
3. In another bowl, whisk together flour, baking powder, salt, coconut, and almond meal.
4. Gradually add the dry ingredients to the wet mixture, stirring gently to combine. Fold in the passion fruit pulp and lime zest.
5. Pour the batter into the prepared cake pan and bake for 30 35 minutes or until a toothpick inserted comes out clean. Remove from oven and allow to cool completely.
6. For the glaze, mix powdered sugar and passion fruit pulp until you reach your desired consistency. Drizzle over the cooled torte and let set.
7. Serve on delicate plates, garnishing with lime zest and fresh berries if desired.

Chef’s Insight

For an extra touch, you can top the glaze with edible gold flakes for a truly indulgent dessert.

Notes

To enhance the flavor of this dessert, you can add a pinch of ground cinnamon or nutmeg to the batter.