Passion fruit cake with coconut streusel

It was my dear friend Valentina who introduced me to Dan Lepard’s wonderful recipes years ago – I saw a beautiful cake on her blog and the recipe was Dan’s. However – and I do not know why – it took me ages to start baking some of his great recipes, and now that I have started I have no intention to stop. His latest (and fantastic) cookbook is one of my top favorites and each and every recipe made from it so far has been a huge hit.

Being a passion fruit maniac I could not resist this recipe: it is delicious and the seeds peeking out from the cake squares make them look beautiful – my coworkers loved it.

Passion fruit cake with coconut streusel
adapted from Lepard’s delicious column at the Guardian

Coconut crumble:
85g (¾ stick) unsalted butter, cold and cut in small cubes
¾ cup + 2 tablespoons (125g) all purpose flour
½ cup (100g) granulated sugar
½ cup (45g) unsweetened flaked coconut
pinch of salt

Cake:
½ cup + 1 tablespoon (127g) unsalted butter, melted and cooled
3 tablespoons canola oil
1 ½ cups (300g) granulated sugar
1 cup (240ml) passion fruit pulp, with the seeds
4 tablespoons corn starch, packed
4 large eggs, separated
2/3 cup (160ml) heavy cream
1 teaspoon vanilla extract
pinch of salt
2 1/3 cups (325g) all purpose flour
3 ½ teaspoons baking powder

Make the crumble: in a medium bowl, rub the butter through the flour, sugar, coconut and salt with your fingertips until it turns crumbly. Refrigerate while you make the cake.

Cake: preheat the oven to 180°C/350°F; butter a 20x30cm (8x12in) cake pan.
Place the melted the butter in a large bowl, then beat in the oil, sugar, passion fruit, corn starch, egg yolks, cream and vanilla. In another bowl, beat the egg whites and salt with a spotlessly clean whisk until it holds soft peaks when the whisk is pulled out. Sift and fold the flour and baking powder into the passion fruit mix, then fold in the egg whites gently and spoon into the prepared pan, smoothing the top.
Sprinkle the crumble evenly over the top of the cake then press gently to adhere. Bake for 40-50 minutes or until risen and golden and a skewer inserted in the center of the cake comes out clean. Cool completely in the pan over a wire rack.

Serves 15-18