Lime and passion fruit cake

Food, Recipes

Lime and passion fruit cake


For lime sponge:
200g butter
200g caster sugar
4 eggs
210g self-raising flour
1 tbsp baking powder
2 limes – zest and juice

For passionfruit icing:
225g icing sugar
pulp of 2 passion fruits
50g butter
250g mascarpone

For passionfruit sauce:
125mls caster sugar
125mls water
pulp of 4 passion fruits

1. Pre-heat oven to 180°C and prepare two 20cm cake tins.
2. To make the sponge, beat the sugar and butter until pale and fluffy. Slowly beat in the eggs whilst mixing in the self-raising flour and baking powder. Add the zest and juice of the limes and mix well. If the batter is too liquid, add a bit more flour until it reaches the right consistency. Pour into the two tins and bake for 15-20 mins.
3. To make the icing, beat the butter, mascarpone and icing sugar together. Scoop out the pulp from the passionfruits and fold in. Refrigerate whilst waiting for the sponge to cool.
4. In a pan, put the sugar, water and passion fruit pulps for the passion fruit sauce. Simmer for 20 minutes, making sure you mix regularly and let it cool down completely.
5. When the sponge is completely cool, slather or pour the icing in between the layers and on top. Drip the passionfruit sauce on the top.