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Passion Cake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

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!

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!

Ingredients

Serves: 6

Metric Cups

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 millilitres 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 walnut (chopped)

For the Passion Cake

  • 8⅚ ounces self-raising flour (sifted)
  • 7 ounces light brown sugar
  • 1 teaspoon ground cinnamon
  • 2 large eggs (free-range)
  • 7 fluid ounce vegetable oil
  • 2 small bananas (mashed)
  • 4⅖ ounces carrots (this is the grated weight - you'll need 2 large carrots)
  • 1¾ ounces desiccated coconut
  • 1¾ ounces walnuts (chopped)
  • 1¾ ounces raisins
  • 1¾ ounces macadamia nuts

For the Filling and Topping

  • 3½ ounces unsalted butter (softened)
  • 3½ ounces cream cheese (I use Philadelphia Light)
  • 2 teaspoons vanilla extract
  • 8⅚ ounces golden icing sugar (sifted)
  • 1 tablespoon walnut (chopped)

Method

Passion Cake is a community recipe submitted by Glitters and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat the oven to 180oc/350of/Gas 4, and lightly butter two 20cm/8in sandwich tins.
  • 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.
  • 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.
  • To make the filling and topping, place the butter, cream cheese and vanilla in a food mixer and beat until smooth.
  • Add the icing sugar and beat again until smooth. Alternatively, beat madly by hand, until thick and smooth.
  • 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.
  • Preheat the oven to 180oc/350of/Gas 4, and lightly butter two 20cm/8in sandwich tins.
  • 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.
  • 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.
  • To make the filling and topping, place the butter, cream cheese and vanilla in a food mixer and beat until smooth.
  • Add the icing sugar and beat again until smooth. Alternatively, beat madly by hand, until thick and smooth.
  • 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.
  • Tell us what you think