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PASSION CAKE

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Serves: 6

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  • Vegetarian
What does this mean?

This is just one of those cakes that you can bring with you to a bridal shower, baby shower or just for afternoon tea and everyone will enjoy and love!

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Ingredients

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For the passion cake

  • 250 grams self-raising flour (sifted)
  • 200 grams light brown muscovado sugar
  • 1 teaspoon ground cinnamon
  • 2 large eggs (free-range)
  • 200 ml sunflower oil
  • 2 small bananas (mashed)
  • 125 grams carrots (this is the grated weight - you'll need 2 large carrots)
  • 50 grams desiccated coconut
  • 50 grams walnuts (chopped)
  • 50 grams raisins
  • 50 grams macadamia nuts

For the filling and topping

  • 100 grams unsalted butter (softened)
  • 100 grams cream cheese (I use Philadelphia Light)
  • 2 teaspoons vanilla extract
  • 250 grams golden icing sugar (sifted)
  • 1 tablespoon walnuts (chopped)

Method

  1. Preheat the oven to 180oc/350of/Gas 4, and lightly butter two 20cm/8in sandwich tins. 
  2. Mix the flour, sugar, and cinnamon in a bowl, then gently stir in the eggs and oil. Gently fold in the bananas, carrot and coconut with the walnuts, raisins and nuts. 
  3. Divide between the prepared tins, smoothing the surface. Bake for 35 minutes or until a skewer into the middle comes out clean. Place the tins on a wire rack to cool for about 20 minutes, then carefully invert and leave the cakes to cool completely on the rack. 
  4. To make the filling and topping, place the butter, cream cheese and vanilla in a food mixer and beat until smooth. 
  5. Add the icing sugar and beat again until smooth. Alternatively, beat madly by hand, until thick and smooth. 
  6. Use half the mixture to cover one half of the cake and place the other cake on top. Carefully spread the remaining icing on the top. Scatter over the nuts.

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