New Book

Passion Fruit Cake

Name: Passion Fruit Cake
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 12 servings
Ingredients: 310 g white sugar; 4 eggs (extra-large); 150 ml sunflower oil; 1 tsp vanilla extract; ½ tsp almond essence; 360 g self-raising flour; 1 tsp salt; 300 g Greek yogurt; 1 tsp lemon zest; 2 tsp lemon juice; 50 ml passionfruit puree; 160 g unsalted butter; 500 g powdered sugar; 25 ml whole milk; 1 tsp vanilla extract; ½ tsp almond essence; 2 tbsp passionfruit puree

12 servings

servings

1 hour

active time

1 hour 30 minutes

total time

Start Cooking

Ingredients

310 g white sugar

4 eggs (extra-large)

150 ml sunflower oil

1 tsp vanilla extract

½ tsp almond essence

360 g self-raising flour

1 tsp salt

300 g Greek yogurt

1 tsp lemon zest

2 tsp lemon juice

50 ml passionfruit puree

160 g unsalted butter

500 g powdered sugar

25 ml whole milk

1 tsp vanilla extract

½ tsp almond essence

2 tbsp passionfruit puree

Directions

Passionfruit Cake

Preheat the oven to 180°C (356°F) and line 2x 20cm (8 inches) round cake tins with oil and parchment paper.

Add the oil, eggs, and sugar to a bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until light and fluffy, about 4 minutes.

Add the vanilla extract and almond essence to the cake batter and mix again briefly.

Sift together the salt and self-raising flour.

Add the flour mixture and the yogurt to the cake batter by alternating between the two, starting with the flour and ending with the yogurt. Scrape the bottom of the bowl with a rubber spatula and mix again.

Add the passionfruit pulp, lemon juice, and lemon zest to the cake batter and mix until just combined.

Divide the cake batter between the two prepared cake pans and bake in a preheated oven for 30 minutes or until the cake is golden brown and a cake tester inserted into the center of the cake comes out clean. Allow the cakes to cool in their tins for 30 minutes, before turning them onto a wire rack to cool completely.

Passionfruit Buttercream

To a bowl of a stand mixer fitted with a paddle attachment add the butter and icing sugar. Beat at medium-low speed until the mixture comes together.

With the mixer's motor running at low speed slowly add the milk. Continue until it has all been added. Then increase the speed of the mixer to medium-high speed. Beat until light and fluffy, scraping down the sides of the bowl often.

Add the vanilla extract and almond essence to the buttercream and beat until just combined.

Add the passion fruit puree to the buttercream and beat again until combined. Scrape the bottom of the bowl using a rubber spatula and mix again briefly.

Place one cake layer onto a cake plate and spread half of the frosting over the surface of the cake. Place the second cake layer on top of this and spread the remaining frosting over the top of the cake. Decorate with sliced fresh passionfruit and a passion fruit drizzle. Serve and enjoy!