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1
Preheat the oven to 350F (175C).
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2
Butter the bottom and sides of a 9-inch (23-cm) loaf pan, dust it with flour, and tap out any excess.
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3
Line the bottom with a rectangle of parchment paper.
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4
To make the cake, in a small bowl, whisk together the flour, baking powder, and salt.
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5
Set aside.
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6
In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter, 1 cup (200 g) sugar, and the orange zest on medium speed until light and fluffy, 3 to 5 minutes.
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7
In a small bowl, beat together the eggs and vanilla.
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8
With the mixer running, slowly dribble the egg mixture into the butter mixture, stopping the mixer and scraping down the sides of the bowl as needed, until the eggs are completely incorporated.
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9
(The mixture may look curdled, which is normal.)
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10
Using a rubber spatula, stir the flour mixture into the butter-sugar mixture by hand just until combined.
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11
Dont overmix.
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12
Scrape the batter into the prepared loaf pan and smooth the top.
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13
Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour.
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14
Let cool about 15 minutes.
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15
While the cake is cooling, prepare the glaze.
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16
In a small bowl, very gently stir together the passion fruit juice and 1/3 cup (65 g) sugar.
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17
Dont let the sugar dissolve.
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18
Loosen the cake from the loaf pan by running a knife around the sides of the cake.
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19
Invert the warm cake out of the pan, peel off the parchment paper, and turn it right side up onto a plate.
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20
Using a wooden skewer, pierce the top of the cake all the way through to the bottom about 50 times.
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21
Spoon half of the glaze over the top of the cake.
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22
Turn the cake on each of its sides, spooning the rest of the glaze over so that the cake is evenly coated.
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23
Sop up the glaze that collects in the plate by rubbing the bottom and sides of the cake in it.
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24
Serve the sliced cake just as it is or with a compote of fresh tropical fruit or berries.
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25
Store the cake loosely wrapped in plastic wrap, to keep the glaze crisp.
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26
To make ORANGE POUND CAKE, replace the passion fruit juice in the glaze with 1/2 cup (125 ml) freshly squeezed orange juice.
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27
To strain fresh passion fruit pulp, halve the fruits, scoop the pulp into a mesh strainer set over a bowl, and press the pulp to separate the seeds from the juice.
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28
You can find frozen passion fruit puree in Latin markets as well as online (see Resources, page 270).
