Passionfruit sour cream slab cake

This moist cake is perfect for large groups and gatherings. It will keep well if covered and kept in the fridge. If fresh passionfruit isn’t available, frozen passionfruit or passionfruit syrup can be used as an alternative.


Passionfruit sour cream slab cake


450g butter, softened
750g caster sugar
2 lemons, juice and finely grated rind of
12 passionfruit, pulp of
10 free-range eggs
600g plain flour, sifted
4 teaspoons baking powder
450g sour cream
2 lemons, juice of
1/2 cup caster sugar

Passionfruit cream cheese icing:
500g cream cheese
50g butter, melted
2 cups icing sugar, sifted
4-6 passionfruit, pulp


1. Preheat the oven to 160°C. Grease and line a 20 x 30 cm cake tin with baking paper.

2. Beat the butter and sugar until light and creamy in a large bowl of an electric mixer. Add the eggs one at a time, beating well after each addition until mixture and is light and creamy.

3. Scoop out the pulp from the passionfruit. Place in a small sieve, and allow the juice to pass through. Run a spoon over the remaining pulp to squeeze out all the liquid. Discard the seeds.

4. Sift together the flour and baking powder. Mix in the flour and sour cream, one spoonful of each at a time, to reduce the risk of curdling. Add the lemon rind and half of the passionfruit juice and then mix gently to incorporate everything together until smooth. Pour into the prepared tin.

5. Bake in oven for 1 hour and 15 minutes or until cake springs back when tested or a skewer inserted comes out clean. Leave the cake in the tin for a few minutes to cool. Use a skewer to pierce some holes in the top of the cake.

6. Make the passionfruit syrup, heat the lemon juice, remaining passionfruit juice and ½ cup sugar together until sugar has dissolved. Pour over the hot cake to glaze. Leave for a few minutes more then remove from the pan.

7. To make the icing, blend together the cream cheese, melted butter, icing sugar in a food processor until smooth and lump free. Remove from the food processor bowl and mix through the last of the passionfruit pulp. Spread over the top of the slab cake. Use any extra passionfruit pulp and spoon over the top for decoration.

8. Keep chilled before serving.


Passionfruit are somewhat of a kiwi icon. After all, they does go hand in and with another of our icons… the Pav!

More than just a great dessert topping, passionfruits are delicious! You will find many kiwi backyards nursing an impressive passionfruit vine. Hailing from the hot and humid rainforests of Brazil, where it is known as the granadilla, the passionfruit is as much a part of New Zealand cuisine as the essentially Kiwi feijoa.

These deep-purple delights are bursting with tiny seeds wrapped in golden pulp, and boast a taste so unique it’s difficult to compare to anything else.

Whether decadently drizzled over a pavlova or ice cream or slurped right out of the skin, we are passionate about passionfruit!

Passionfruit are in season in late summer and autumn. So, from February to July. 

This oversized, fragrant berry is exceptionally versatile and adds a rich, delectable flavour to any dish. We Kiwis love it in desserts and sweet treats, like a classic passionfruit cheesecake.

Head on over to the store to see if our Passionfruits are in season right now. If not, we will have plenty of other delicious fruits for you to try!