I have been up to my ears making cake, so much so that I have neglected my blog and have lots of reading to catch on from my favourite bloggers. So what do I do when I finally get a break and come up for breath? Yes you guessed it, make more cake!
I was seduced by this cake, there was something about it that just appealed to me, maybe it was it’s eye catching colours or the flavour of passionfruit, whatever it was I simply had to make this cake.
I first saw it, in Feast magazine, it was bright, pretty and cheerful looking – what was not to love? The outside was covered with a cream cheese frosting in an eye catching yellow ombre effect and the inside was all passionfruity goodness. I book marked the page and put it on my list of cakes to make.
So what’s to love about this cake? Well the cake itself has a great texture and good flavour.
What’s not to love? For me I am not a huge fan of seeds in cakes and the passionfruit seeds had a potential trip to the dentist to fix a broken tooth all over them. The other thing I didn’t enjoy was the cream cheese frosting, there was just too much of it and even the sharpness of the extra passionfruit on top or the lemon juice I added to the frosting wasn’t enough to cut through.
If I was making this cake again I would change the frosting to either a lemon curd Italian buttercream or if you really want a passionfruit hit change the lemon curd to passionfruit curd.
On another subject, for anyone that is following the adventures of Hamish you will be pleased to know that he is doing well and due to make his first loaf of sour dough shortly…
Featured in October 2013 issue of Feast Magazine
- 200gm unsalted butter, softened
- 295gm caster sugar
- 4 eggs
- 240gm sour cream
- pulp from 6 passionfruit
- 350gm self raising flour.
Cream cheese frosting
- 100gm unsalted butter
- 320gm pure icing sugar, sifted
- 3 x 250gm packets cream cheese, softened
- Yellow food colouring (I use gel rather than liquid colour).
Preheat oven to 160°C. Spray 2 x 8″ cake pans with oil and line the base and sides with baking paper.
In the bowl of a stand mixer beat butter and sugar until pale and creamy.
Add eggs one at a time and beat well between additions.
Add sour cream and passionfruit pulp and mix until combined.
Remove bowl from mixer and fold through the flour with a spatula.
Divide mixture evenly between the two cake tins. Bake at 160°C for approx. 45minutes or until a skewer inserted in the centre of the cake comes out clean.
Remove from oven and allow to cool for 10 minutes. Remove from cake tins and allow to cool completely.
To make the frosting, beat the butter and icing sugar together until pale and creamy. Add cream cheese and beat until smooth and creamy.
To make the ombre effect on the icing take 1 third of the frosting and split it into two bowls. Colour one half a dark yellow colour and the second half a lighter shade of yellow. Set the remaining frosting aside for later use.
Spread the darkest shade in a line around the bottom side of the cake. Don’t worry about being neat or smooth.
Then spread the lighter shade in a line right above the first dark yellow line of frosting.
Spread the remaining frosting up the sides and on the top of the cake.
Take a straight edged metal scraper and line it up on the side of cake, pull the scraper around the cake smoothing the frosting as you work your way around the cake.
I wanted the cake to be a little rustic looking so I didn’t smooth the top of the cake. Spread passionfruit pulp over the top of cake.