Passionfruit Olive Oil Gluten Free & Vegan by Sara Figueiredo
Plated desserts

Passionfruit Olive Oil GF & VG

An original recipe by Sara Figueiredo, Slope Room.
Gluten Free and Vegan.

4 steps

Recipe Step by Step


Olive oil lemon cake

148g Apple sauce

148g Oatmilk

28g Lemon juice

4g Lemon zest

1.25g Norohy VaniFusion 

168g Olive oil

340g Sugar

332g Gluten free & dairy free flour blend

4g Baking powder

1g Baking soda

4g Salt

In a mixing bowl with a paddle attachment combined the apple sauce, oatmilk, lemon juice, lemon zest, sugar, olive oil and vanilla paste

Sift the dries and paddle until evenly mixed and dries are completely mixed.

Spray sheet tray with pan spray and line with parchment.

Have the oven to 365F (185C) and bake for about 20 minutes, until golden brown. Let cool & freeze.

Portioning: remove frozen cake from sheet tray. Cut 1’’ strips and tear the strips into 1’’ pieces. Store in an airtight container and keep chilled.


Passion fruit cremeux

230g Passion fruit puree Adamance

137g Sugar

30g Cornstarch

15g Olive oil    

125g Passion inspiration  

25g Cocoa butter 

70g Coconut cream, fat only 

Mix sugar and cornstarch together. In a saucepan bring a passion fruit puree, olive oil, sugar and cornstarch to a boil. Stirring constantly until it has thickened and cornstarch has cooked out, about 2 minutes.

Pour over the passion inspiration and cocoa butter, birr mix and emulsify completely.

Whip coconut fat until it's very smooth and no lumps, pass through a strainer.

Fold into set passionfruit cremeux. Keep chilled.


Passion fruit gel

300g Passion fruit puree

112g Olive oil

150g Sugar

5g Agar agar

In a sauce pan add all ingredients together.

Using a whisk and on medium high heat keep stirring until it has boiled for at least a minute.

Put into a container and refrigerate. Once set, break up the gel to mix on high in a blender. Making sure to scrape the sides so it's evenly mixed until completely smooth and ‘fluid’.


Passion fruit glass

Passion fruit gel

Uusing a lightly sprayed silicone mat that's been gently wiped with a towel spread the passion gel to fit ¾ of the mat so it fits into the dehydrator. Making sure it's even and not too thin or too thick. Dehydrate the gel on 120F (49C) for at least 24 hrs until it is crisp. To store, release from the mat gently and break into pieces that’ll fit into a 2 qt. container that has a couple desiccant packets at the bottom. Making sure to line each layer of the glass with wax paper to prevent the glass from sticking together.

Assembly and finishing

Passionfruit Olive Oil Gluten Free & Vegan by Sara Figueiredo
  1. Make a quenelle with the passion fruit cremeux and place it at the center of the plate
  2. Take the backside of the quenelle spoon to create a divet for 4 pieces of lemon olive oil cake to sit in
  3. With the passion fruit gel, pipe 5 dots of different sizes around and on the cake pieces
  4. Drizzle about 1 tsp of extra virgin olive oil around the cremeux
  5. Place 3 medium to large pieces of passionfruit glass on top of cake
  6. Finish with zesting some lemon on top of the dessert and edible flower petals