PASSION CAKE
Bake this impressive tropical sponge for a special occasion. This scrumptious triple-layer passion fruit cake is also perfect for Valentine's Day
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 1h25m
Number Of Ingredients 17
Steps:
- Heat oven to 180C/160C fan/gas 4. Oil and line the bases of 3 x 20cm sandwich tins with baking parchment. Mix the flour, cinnamon, baking powder, half the sugar and the coconut in a large mixing bowl. In another bowl mix the beaten whole eggs, mashed bananas, grated carrot, drained crushed pineapple, milk and oil. Beat the egg whites until stiff, then add the remaining sugar and beat until stiff and shiny again.
- Stir the wet mixture into the dry until smooth and lump-free, then using a large metal spoon or spatula, fold in the egg white mixture. Divide evenly between the tins and bake for 25 mins until risen and a skewer comes out clean. You might need to swap the position of the tins after 20 mins.
- For the drizzle, scoop out the passion fruit pulp into a small pan. Add the pineapple juice and caster sugar and heat until bubbling, then bubble until syrupy. For the icing, beat the cheese and butter until lump-free, then beat in icing sugar and vanilla. Chill until ready to assemble.
- Poke the cakes all over with a skewer, drizzle over most of the passion syrup, then cool. Once cool, spread the icing over two of the sponges. Sandwich together and top with the third, un-iced, sponge. Drizzle over the remaining syrup.
Nutrition Facts : Calories 611 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 56 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.83 milligram of sodium
SUGAR-DUSTED PASSION CAKE
This is a cross between a carrot cake and a hummingbird cake - a very popular fruity bake Down Under
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 1h20m
Yield Cuts into 12 squares
Number Of Ingredients 14
Steps:
- Heat oven to 160C/fan 140C/gas 3. Grease and line a deep, 20cm square tin with baking paper. Sift the muscovado until it's lump-free. Tip into the largest bowl you have with the flour, coconut, mixed spice, baking powder and walnuts, then mix well. In a jug, whisk together the oil, eggs and 2 tsp of the vanilla extract, then pour over the dry ingredients. Add the carrot, pineapple, reserved pineapple juice and lime zest to the bowl, then give everything a really good mix until combined. Scrape into the tin, then bake on a low to middle shelf for 1 hr, until a skewer inserted comes out with just moist crumbs clinging to it and no sticky mix. Once cool, the cake can be frozen for up to 3 months, then soak with the syrup once defrosted.
- Meanwhile, make a lime syrup by gently heating the caster sugar, lime juice and final tsp of vanilla in a small pan. Once dissolved, boil for a few mins until syrupy.
- Leave the cake in its tin until cool enough to handle, then turn upside-down onto a wire rack. Using a skewer, poke holes all over the cake and drizzle over the syrup a little at a time, waiting for the last addition to soak into the cake before pouring over any more. Cool completely, then trim the edges. Will keep for a few days in an airtight tin.
- To serve, return the cake to a serving plate, right side up, and place a doily, or a few doilies, over the top. Dust liberally with icing sugar, then very carefully lift off the paper without disturbing the sugar. Serve immediately, as the icing sugar will begin to melt after a while, with a dollop of something creamy on the side - try mixing equal amounts of mascarpone and natural yogurt with a little more icing sugar.
Nutrition Facts : Calories 487 calories, Fat 30 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 36 grams sugar, Protein 7 grams protein, Sodium 0.36 milligram of sodium
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PASSION CAKE RECIPE | DELICIOUS. MAGAZINE
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- Heat the oven to 180°C/160°C fan/gas 4. Sift the flour, baking powder, bicarbonate of soda, salt and spices into a large mixing bowl, then stir in the sugars.
- Combine the oil, eggs, 3 tbsp reserved pineapple juice and vanilla in a small bowl, then stir into the flour mixture. Add the carrots, desiccated coconut, walnuts and chopped pineapple, then mix thoroughly.
- Divide the batter equally between the prepared tins, then bake for 40-45 minutes until golden, risen and springy to the touch. Remove from the oven and leave in the tin for 10 minutes, then turn out onto a wire rack and leave to cool completely.
- To make the icing, mix together the butter and icing sugar in a bowl with an electric mixer until smooth. Add the cream cheese and lemon juice, then beat again until combined and smooth. (Alternatively, whizz everything in a food processor.)
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