• Prepare the Passion Fruit Pulp

  Wash the passion fruits thoroughly and cut them in half.

  Scoop out the pulp using a tablespoon and place it in a small bowl.

  Pour the pulp into a large sieve.

  Sieve the pulp into another bowl, pressing it with a spoon to extract the juice. The seeds will be left on the sieve.

  Save about 1 tablespoon of seeds to mix into the batter for a characteristic passion fruit look and texture. Set the prepared pulp aside.
  
• Mix the Dry Ingredients

  In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.

  Stir until the ingredients are evenly combined.
• Combine the Wet Ingredients

  In a separate bowl, mix together the eggs, cooking oil, passion fruit flavoring, prepared passion fruit pulp, and the tablespoon seeds you had saved.

  Use a wooden spoon to stir until smooth and well combined.
• Combine Wet and Dry Ingredients

  Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon.

  Mix until just combined, ensuring there are no lumps.
• Add Milk

  Slowly pour in the milk, stirring until the batter becomes smooth and well incorporated. Avoid overmixing to keep the cake light and tender.
  
• Prepare the Baking Pan

  Grease a baking pan or sufuria with margarine or fat and dust it lightly with flour to prevent sticking.

No-Oven Stovetop Baking Methods

Method 1: Salt and Stones Technique

• Prepare the Pan:

  Use a heavy pan large enough to fit your baking tin with some space around the edges.

  Add 2 cups of salt to the bottom of the pan to help distribute heat evenly.

  Place 6-8 small stones (about half an inch in diameter) on the salt. These will elevate the cake tin and prevent direct contact with the salt.
  
• Preheat the Pan:

  Cover the pan and place it on high heat for 5 minutes to preheat.

  Reduce the heat to the lowest setting for another 5 minutes.
• Pour Batter Into the Tin:

  Pour the batter into the prepared cake tin and place it on the stones inside the pan.
  
• Bake the Cake:

  Cover the pan and bake for 45 minutes or until a toothpick inserted into the center comes out clean.
• Adjust Heat if Needed:

  If the cake needs more time, reduce the flame to the lowest possible setting to prevent burning.

  I do this by reducing the flame as though I’m switching off and I get it to a very, very low flame. This also ensures the cake doesn’t burn during this final stretch.
  

Method 2: Direct Stovetop Baking

• Prepare the Pan:

  Grease and dust a heavy-bottomed sufuria or saucepan.

  Pour the batter directly into the pan and cover it with a tight-fitting lid.
• Heat the Pan:

  For a small burner, heat the pan on full flame for 30 seconds, then reduce to the lowest setting.

  For a wider burner, heat on full flame for 20 seconds, then reduce to a very low flame. I do this by reducing the flame as though I’m switching off and I get it to a very, very low flame as shown.
  
• Bake the Cake:

  Let the cake bake for 50 minutes or until a toothpick inserted into the center comes out clean.
  
• Optional Browning:

  If you prefer a browned top, invert the cake back into the pan and bake for an additional 10 minutes on low heat.

  I opted to invert mine back into the pan and baked it for an additional 10 minutes. I wanted you to see how it looked when I did this. See below how it browned on the surface.
  
• This is how the cake looked on the opposite side.
  

Finishing Touches

• Check for Doneness

  Insert a clean, dry knife or toothpick into the center of the cake. If it comes out clean, your cake is ready.

  The cake shown below is the one baked in a cake tin in the salt pan.
  
• Cool the Cake

  Transfer the cake to a cooling rack or serving plate and allow it to cool completely before slicing or frosting.
• Serve and Enjoy

  Slice the cake and serve with your favorite beverage. This passion fruit cake pairs wonderfully with tea, coffee, or a chilled glass of juice.

  You can also frost it for a special treat.