Passion fruit cake
This wonderful passion fruit cake is fruity, zingy and will definitely please all your dinner guests
Published:
Recipe courtesy of Trex
Ingredients
- TREX a little, for greasing
- TREX 150g, at room temperature
- Light muscovado sugar 150g
- Large eggs 3
- Vanilla extract ½ tsp
- Zest of 1 orange
- Plain flour 200g
- Salt ¼ tsp
- Baking powder 3/4 tsp
- Bicarbonate of soda 3/4 tsp
- Ground cinnamon ½ tsp
- Carrots 225g, grated
- Ground almonds 50g
- Raisins 75g
For the frosting
- Cream cheese 200g
- Icing sugar 100g
- Zest of 1 orange
- Pomegranate seeds (optional)
Method
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Step 1
Preheat the oven to 170°C/fan oven 150°C/Gas Mark 3. Grease a 20cm (8in) round cake tin with a little Trex, then line with baking paper.
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Step 2
Put the Trex, sugar, eggs, vanilla and orange zest into a large mixing bowl. Sift in the flour, salt, baking powder, bicarbonate of soda and cinnamon. Use a wooden spoon to beat together until smooth and creamy, about one to two minutes.
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Step 3
Add the grated carrot, almonds and raisins and fold them in with a large metal spoon. Transfer to the prepared tin and level the surface.
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Step 4
Bake on the middle shelf of the oven for one hour, or until a fine skewer inserted into the centre of the cake comes out clean. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
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Step 5
To make the frosting, beat the cream cheese and sugar together. Spread over the top of the cake and sprinkle with orange zest and pomegranate seeds.
