PASSION FRUIT CAKE RECIPES

Steps:

• Heat oven to 180C/160C fan/gas 4. Oil and line the bases of 3 x 20cm sandwich tins with baking parchment. Mix the flour, cinnamon, baking powder, half the sugar and the coconut in a large mixing bowl. In another bowl mix the beaten whole eggs, mashed bananas, grated carrot, drained crushed pineapple, milk and oil. Beat the egg whites until stiff, then add the remaining sugar and beat until stiff and shiny again.
• Stir the wet mixture into the dry until smooth and lump-free, then using a large metal spoon or spatula, fold in the egg white mixture. Divide evenly between the tins and bake for 25 mins until risen and a skewer comes out clean. You might need to swap the position of the tins after 20 mins.
• For the drizzle, scoop out the passion fruit pulp into a small pan. Add the pineapple juice and caster sugar and heat until bubbling, then bubble until syrupy. For the icing, beat the cheese and butter until lump-free, then beat in icing sugar and vanilla. Chill until ready to assemble.
• Poke the cakes all over with a skewer, drizzle over most of the passion syrup, then cool. Once cool, spread the icing over two of the sponges. Sandwich together and top with the third, un-iced, sponge. Drizzle over the remaining syrup.

Steps:

• Heat the oven to 180C/fan 160C/gas 4. Line and butter 2 x 20cm sponge tins. Beat the sugar and butter until the mixture is soft, then beat in the eggs, flour and milk to make a smooth batter that will drop easily off a spoon. Divide the mixture between the tins and smooth the top of the batter. Bake the cakes for 20-25 minutes, or until the sponges are risen, golden and springy. Leave to cool.
• Halve the passion fruit and scoop the seeds and pulp into a sieve set over a bowl. Stir the pulp until all the juices have been pushed through. Beat the butter until it is very light, then beat in most of the icing sugar until the mixture thickens. Beat in 2 tbsp passion fruit juice followed by the remaining icing sugar.
• Brush the two inside faces of the sponges with the remaining passion fruit juice. Lay one half juice-side up on plate, spread on the icing and then gently press the top layer on, juice-side down. Dust the top with icing sugar.