Passionfruit & Peach Cake
A fruity and delicious cake that's made with walnuts, peaches and exotic passionfruit.
Yield
6 servingsPrep
30 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
whole-wheat flour
wholemeal, self rising |
|
| 2 | teaspoons |
baking powder
|
|
| 4 | ounces |
sugar
brown, light, sieved |
|
| 2 | each |
peaches
ripe, skin removed, mashed |
|
| 2 | ounces |
walnuts
chopped |
|
| 2 | large |
eggs
beaten |
|
| 4 | ounces |
vegetable oil
|
|
| 4 | ounces |
carrots
finely grated |
|
| 3 | ounces |
butter
or margarine, softened |
|
| 8 | ounces |
sugar
icing, sieved |
|
| 3 | each |
passion fruit
|
* |
| 1 | each |
peaches
stoned, sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
whole-wheat flour
wholemeal, self rising |
|
| 1E+1 | ml |
baking powder
|
|
| 115.6 | ml/g |
sugar
brown, light, sieved |
|
| 2 | each |
peaches
ripe, skin removed, mashed |
|
| 57.8 | ml/g |
walnuts
chopped |
|
| 2 | large |
eggs
beaten |
|
| 115.6 | ml/g |
vegetable oil
|
|
| 115.6 | ml/g |
carrots
finely grated |
|
| 86.7 | ml/g |
butter
or margarine, softened |
|
| 231.2 | ml/g |
sugar
icing, sieved |
|
| 3 | each |
passion fruit
|
* |
| 1 | each |
peaches
stoned, sliced |
|
Directions
Preheat the oven to 350℉ (180℃). Grease and line the base and sides of a 7½ inch springform cake tin.
Sieve the flour and baking powder into a bowl, stir in the sugar, mashed peaches, walnuts, eggs, oil and carrots. Place the mixture into the lined tin, spreading evenly to the sides leaving a slight hollow in the centre. Bake for 50 to 60 minutes. Test by inserting a skewer into the centre, which should come out clean. Leave to cool on a wire cooling rack.
To finish the cake, cream the butter or margarine with the icing sugar until soft and fluffy. Cut the cake in half and spread the top half with some of the icing. Stir 2 [assionfruits into the remaining icing and use to sandwich the two halves together.
Arrange the peach slices round the top of the cake. Fill the centre with the pulp from the remaining passionfruit.
