I baked this for a very nice lady who cannot tolerate sugar, hence the almond meal and reduced sugar. The passion fruit pulp gives a nice crunch , though to say it provides fiber will be an overstatement. If passion fruit is not available, fresh shredded pineapple will do just as nicely.
150g plain flour
30g almond meal
1 tsp baking powder
1/8 tsp salt
90g unsalted butter, unsalted
50g fine sugar
2 tsp orange zest
2 eggs, room temperature
Pulp of 1 passion fruit
3 tbsp plain yogurt
In a medium bowl, combine ingredients under (A). Mix and set aside.
Preheat oven to 180C.
In a big mixing bowl, whisk to break up the butter .
Add sugar and zest, whisk on medium high, until sugar is incorporated and butter mix is pale, 2 minutes.
Add eggs and whisk, 1 minute.
Alternatively add flour mix , passion fruit and yogurt and whisk at low speed until just combined.
Transfer batter to 2 medium sized tray, about 1/2 full.
Bake at 180C for 30 minutes. Cake is ready with skewer pierced into the center of the cake comes out clean.
To serve, dust with confectioner's sugar.