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  1. Home
  2. Baking

Passionfruit Cake with Passionfruit Drizzle

Looking for showstopper dessert cake? Then go no further! - by Mel Burge
  • 10 Jan 2019
Passionfruit Cake with Passionfruit Drizzle
Prep: 20 Minutes - Cook: 40 Minutes - Easy - Serves 8-10
Proudly supported by

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

  1. Generously spray a 22cm kugelhopf pan with cooking oil.   

  2. 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. 

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

  4. 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. 

  5. 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 

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Mel Burge
Mel Burge
Mel Burge is a contributor to New Idea Food. She has a passion for all things food but specialises in baking and cake decorating. Mel loves to travel the world, eat delicious food and drink cocktails with her friends.

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