This is maybe my favorite recipe I have ever created. It screams Hawaii. Did you know Lilikoi (passion fruit) is what Hawaiian punch was originally made with. This cake is the perfect combination of sweet and sour. I blend the seeds with fruit and it creates a poppy seed effect. The recipe is up on the blog and it is one of over a hundred recipes in, Good Food Gratitude.
Lilikoi means passionfruit in Hawaiian. It is sweet and sour. It was the flavor behind the original Hawaiian Punch. It has this beautiful yellow or orange flesh and lots of seeds. The seeds have so many nutrients so we decided to grind them with the pulp in our Vitamix and make a cake. In Hawaii, Lilikoi are ripe for the picking six months out of the year and we are lucky enough to have a huge vine on the fence at the restaurant. You can find them at speciality stores on the mainland or plant a vine of your own.
1 ½ cups (about 15) Lilikoi, blended with seeds, set aside ¼ cup for icing
1 ½ cups water
½ cup olive oil
Mix together and set aside.
3 cups flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon salt
In Kitchen Aid or in large bowl add all dry ingredients and mix. Slowly add in wet ingredients. Pour into prepared (oil and flour) Bundt pan. Bake 30 minutes at 375. Let cool for about 30.
In container add:
2 cups powdered sugar, sifted
¼ cup Lilikoi puree
Remove cake from the pan onto plate after it has cooled and isn’t warm to the touch. Pour icing over top. You will want thank me for this one, so you’re welcome!.
Lilikoi seeds have different supplements that you don’t get from most fruits so they should be eaten with the lilikoi! Your heart and intestines will truly thank you.
I also highly recommend the song LILIKOI