TCIF: Passion Cake

BATD ON Oct 01, 2010 AT 11:09 am

Passion Cake

Passion Cake

By Sarah Adams

Just the name of the fruit conjures up images of something delightful, I wanted this cake to be all about Passion Fruit; the crunchy little seeds add a contrasting texture to the slightly sweetened whipped cream and the sponge soaks up the passion juice beautifully. I have layered this cake up high to add dramatical layers that I think the Passion Fruit deserves! 

Passion Cake - baking stage

Passion Cake - baking stage

Ingredients: The Cake 

Makes 3×7” shallow cake tins
4 large eggs
200g caster sugar
200g unsalted butter
200g self raising flour
1/4 teaspoon baking powder 

Pre-heat the oven to gas4 /180˚C and line the base of your tins.

Cream the sugar and butter for 5 minutes until pale and fluffy and then gradually add the eggs. Mix the flour and baking powder together and mix in gently.

Once it is all combined spoon the mixture into the tins, level the top and bake for 20-25 minutes or until, golden on top and they spring back to the touch.

Passion Cake - what you'll need

Passion Cake - what you'll need

Pro Tip: Make sure all of the ingredients are at room temperature before making the cake 

Ingredients: The Passion filling
8 passion fruit
350g whipping cream
50g icing sugar 

Scoop the seeds and juice out of the passion fruit and set aside.

Put the cream and sugar into a bowl and lightly whip so it is spreadable but not too thick. 

Passion Cake - stacked layers

Passion Cake - stacked layers

Once the cakes have cooled completely, cut them in half horizontally. Put the bottom layer onto your serving plate and spread with cream. Then pile some passion fruit on top and then top with the next cake layer.

Repeat this process until you have no more cake left.

Pop this into the fridge to firm up (this will take about 30 minutes).

Now spread the remaining cream around the outside and decorate with some of the remaining passion fruit. 

It is ready to serve or place in the fridge until ready, although I like to remove it at least an hour before. 

Pro Tip: I used a pastry comb to create the textured look of this cake

Sarah Adams © 2010

Click here for Sarah’s last recipe…

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