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Passion Fruit Cake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This cake was inspired by the Australian classic: the hummingbird cake. It's a fruity, zesty cake that takes you from the declining dreary weather of Britian, to the tropics with each mouthful. The taste improves over time and the cake will stay moist for up to a week, but it's very addictive and won't last that long

This cake was inspired by the Australian classic: the hummingbird cake. It's a fruity, zesty cake that takes you from the declining dreary weather of Britian, to the tropics with each mouthful. The taste improves over time and the cake will stay moist for up to a week, but it's very addictive and won't last that long

Ingredients

Serves: Up to 12 generous slices

Metric Cups

For the Passion Fruit Cake

  • 100 grams ground almonds
  • 400 grams self-raising flour
  • 400 grams golden caster sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon stick
  • 3 large eggs
  • 150 millilitres vegetable oil
  • Zest and juice of 1 lime
  • 1 can pineapple (crushed)
  • 1 ripe banana (crushed)
  • 100 grams desiccated coconut
  • 6 passionfruit (pulp only - seeds sieved)

For the Passion Fruit Frosting

  • 85 grams melted butter
  • 300 grams icing sugar
  • 2 passionfruit (seeds only)

For the Passion Fruit Cake

  • 3½ ounces almond meal
  • 14⅛ ounces self-rising flour
  • 14⅛ ounces superfine sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon stick
  • 3 large eggs
  • 5 fluid ounces vegetable oil
  • Zest and juice of 1 lime
  • 1 can pineapple (crushed)
  • 1 ripe banana (crushed)
  • 3½ ounces unsweetened shredded coconut
  • 6 passionfruit (pulp only - seeds sieved)

For the Passion Fruit Frosting

  • 3 ounces melted butter
  • 10⅗ ounces confectioners' sugar
  • 2 passionfruit (seeds only)

Method

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

  • Preheat oven to 180C
  • In a mixer, combine the vegetable oil & sugar and mix until well combined, lighter in colour with slight frothing.
  • Next add lime juice & zest, crushed banana, pineapple, salt, cinnamon and passion fruit pulp. Mix on a reasonably high setting until well mixed & smooth.
  • Lightly beat eggs, add to mix with ground almond and beat on same setting as step 2. for 20 seconds. Reduce speed, add coconut and then gradually add the flour.
  • The mix should be almost shiny, quite thick but only just keeps its shape if a spoon is inserted and some mixture is drawn out. If the mixture appears too dry, more lime juice or a dash of milk can be added.
  • Separate into two greased and lined 9X2'' (23X5cm) - either with grease proof paper or butter and a light dusting of flour
  • Bake on the middle shelf for 30-35 minutes. Cake should be golden on top, a firm texture and a skewer inserted should come out clean-ish (take into consideration that banana might give a false-negitive - ie, not cooked when it is)
  • Allow to cool in tins for a minimum of 20 minutes before removing from the tin. Allow to cool entirely before frosting or it will entirely run off
  • If cakes are too rounded on top, pick the better looking one for top and trim other with a serrated knife to make it flat. Spread a small amount of frosting in the middle and then pour the rest on top. The frosting should run down the sounds and mostly cover the cake.

    • Additional information:

    Only pulp may be used in the frosting if that suits you, I use the seeds & pulp because it creates a nice ''crunch''.

    Nutmeg & a teaspoon of vanilla extract can be added which makes the cake a little more Christmassy

    If canned pineapple isn't available, blend fresh/pineapple rings. Approximately 220g is required.

    Cake must be cut into large slices.

  • Preheat oven to 180C
  • In a mixer, combine the vegetable oil & sugar and mix until well combined, lighter in colour with slight frothing.
  • Next add lime juice & zest, crushed banana, pineapple, salt, cinnamon and passion fruit pulp. Mix on a reasonably high setting until well mixed & smooth.
  • Lightly beat eggs, add to mix with ground almond and beat on same setting as step 2. for 20 seconds. Reduce speed, add coconut and then gradually add the flour.
  • The mix should be almost shiny, quite thick but only just keeps its shape if a spoon is inserted and some mixture is drawn out. If the mixture appears too dry, more lime juice or a dash of milk can be added.
  • Separate into two greased and lined 9X2'' (23X5cm) - either with grease proof paper or butter and a light dusting of flour
  • Bake on the middle shelf for 30-35 minutes. Cake should be golden on top, a firm texture and a skewer inserted should come out clean-ish (take into consideration that banana might give a false-negitive - ie, not cooked when it is)
  • Allow to cool in tins for a minimum of 20 minutes before removing from the tin. Allow to cool entirely before frosting or it will entirely run off
  • If cakes are too rounded on top, pick the better looking one for top and trim other with a serrated knife to make it flat. Spread a small amount of frosting in the middle and then pour the rest on top. The frosting should run down the sounds and mostly cover the cake.

    • Additional information:

    Only pulp may be used in the frosting if that suits you, I use the seeds & pulp because it creates a nice ''crunch''.

    Nutmeg & a teaspoon of vanilla extract can be added which makes the cake a little more Christmassy

    If canned pineapple isn't available, blend fresh/pineapple rings. Approximately 220g is required.

    Cake must be cut into large slices.

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