Brazilian-style Pan di Sapa

Ingredients

In this Brazilian adaptation of Pan di Sapa, we incorporate traditional Brazilian ingredients to infuse the dish with a tropical twist. The original Italian recipe is enhanced with the addition of coconut and passion fruit, which add a unique flavor profile and a touch of Brazilian culture to the dish. We alse have the original recipe for Pan di sapa, so you can check it out.

• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 cup (240ml) vegetable oil 1 cup (240ml) vegetable oil
• 4 large eggs 4 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/2 cup (60g) cocoa powder 1/2 cup (60g) cocoa powder
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• 1/4 cup (60ml) passion fruit juice 1/4 cup (60ml) passion fruit juice
• Zest of 1 lime Zest of 1 lime
• 1/2 cup (60g) shredded coconut 1/2 cup (60g) shredded coconut
• For the glaze: For the glaze:
• 1/2 cup (60g) powdered sugar 1/2 cup (60g) powdered sugar
• 2 tablespoons passion fruit juice 2 tablespoons passion fruit juice

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 4g
• Carbohydrates (total, sugars): 40g, 25g
• Protein: 5g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a round cake pan.
2. 2.
   In a large mixing bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract until well combined.
3. 3.
   In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
4. 4.
   Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk and passion fruit juice. Mix until just combined.
5. 5.
   Stir in the lime zest and shredded coconut.
6. 6.
   Pour the batter into the prepared cake pan and smooth the top.
7. 7.
   Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. 8.
   Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
9. 9.
   In a small bowl, whisk together the powdered sugar and passion fruit juice until smooth. Drizzle the glaze over the cooled cake.
10. 10.
    Slice and serve the Brazilian-style Pan di Sapa.

Treat your ingredients with care...

• Coconut milk — Make sure to shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Passion fruit juice — If fresh passion fruit juice is not available, you can use store-bought passion fruit juice or concentrate.

Tips & Tricks

• For an extra tropical touch, sprinkle some toasted coconut flakes on top of the glazed cake.
• If you prefer a stronger passion fruit flavor, you can add a few drops of passion fruit extract to the batter.
• Serve the cake with a scoop of coconut ice cream for a truly indulgent dessert.

Serving advice

Serve the Brazilian-style Pan di Sapa as a dessert after a delicious Brazilian meal. It pairs well with a cup of freshly brewed Brazilian coffee or a refreshing glass of passion fruit juice.

Presentation advice

To enhance the presentation, dust the top of the cake with powdered sugar before drizzling the passion fruit glaze. Garnish with a slice of fresh passion fruit or a sprig of mint.