Name: Passionfruit Cake with Passionfruit Drizzle
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8-10
Ingredients: Canola cooking oil spray, for greasing; 200g unsalted butter, chopped, at room temperature; 1 cup caster sugar; 2 teaspoons finely grated lemon rind; 3 eggs, at room temperature; ½ cup buttermilk; 1/3 cup fresh passionfruit pulp; 1 ½ cups self-raising flour; ICING; ¾ cup icing sugar mixture; 2 tablespoons fresh passionfruit pulp

Passionfruit Cake with Passionfruit Drizzle

Looking for showstopper dessert cake? Then go no further!

Serves 8-10

Prep

20M

Cook

40M

Total

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Love passionfruit? Well you’re going to love this cracker cake – complete with mouth-watering drizzle icing!

Ingredients

Canola cooking oil spray, for greasing

200g unsalted butter, chopped, at room temperature

1 cup caster sugar

2 teaspoons finely grated lemon rind

3 eggs, at room temperature

½ cup buttermilk

1/3 cup fresh passionfruit pulp

1 ½ cups self-raising flour

ICING

¾ cup icing sugar mixture

2 tablespoons fresh passionfruit pulp

Method

Generously spray a 22cm kugelhopf pan with cooking oil.

Beat butter, sugar and rind in a small bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Transfer to a large bowl.

Add buttermilk, pulp and sifted flour, in two batches, stirring until combined. Spoon into prepared pan. Smooth over top.

Cook in a moderately slow oven (160C) for about 35 to 40 minutes, or until golden brown and a skewer inserted into the centre comes out clean. Remove. Stand cake in pan for 20 minutes. Turn out onto a wire rack to cool completely.

To make icing, combine icing sugar and pulp in a small bowl. Stir until smooth. Spoon icing over cold cake. Stand at room temperature until set.

Tip! You will need about 6 passionfruit for this recipe. Cake can be made up to three days ahead. Store in an airtight container

Mel Burge