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  1. Home
  2. passionfruit recipes

Frosted passionfruit buttercake

Beautiful buttercake gets a tropical makeover thanks to passionfruit, with the vanilla bean sponge perfectly balancing the zesty sweetness and creamy frosting. - by Chantal Walsh
  • 17 Jan 2017
Frosted passionfruit buttercake
Cook: 75 Minutes - easy - Serves 8 - Vegetarian - nut-free - pregnancy-safe
Proudly supported by
Beautiful buttercake gets a tropical makeover thanks to passionfruit, with the vanilla bean sponge perfectly balancing the zesty sweetness and creamy frosting.

Ingredients

200 g unsalted butter, chopped, at room temperature

¾ cup caster sugar

1 tsp vanilla bean paste

3 eggs

1 ¾ cups self-raising flour

½ cup milk

¼ cup fresh passionfruit pulp (about 3 passionfruits), plus extra, to decorate

Frosting

2 cups icing sugar mixture

50 g unsalted butter, melted

2 tbsp milk

Method

  1. Grease a 20cm round cake pan. Line base and side with baking paper, extending paper 2cm above pan edge.
  2. Beat butter, sugar and vanilla 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.
  3. Add sifted flour, milk and passionfruit in two batches. Stir until smooth. Spoon into prepared pan. Smooth over top.
  4. Cook in a moderately slow oven (160C) for 50 minutes, or until a skewer inserted into the centre comes out clean. Remove from oven. Stand cake in pan for 15 minutes. Turn out onto a wire rack to cool completely.
  5. To make frosting, combine icing sugar, butter and milk in a small bowl. Beat with a wooden spoon until smooth.
  6. Spread frosting over top of cake. Spoon over extra passionfruit.

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