Passionfruit Love Cake
I made this for Elspeth’s birthday recently and it was absolutely divine! I used my own (actually, my grandma’s) sponge recipe and then adapted a passionfruit filling by Delia. It’s super easy but absolutely scrumptious and it made a lovely breakfast hehe!
You need:
- 3 large or very large eggs
- Self raising flour (at least 200g)
- Butter (unsalted and softened) (at least 200g)
- Caster sugar (at least 200g)
- 1 rounded tsp baking powder
- 1 tsp vanilla
- 200g mascarpone
- 150mls fromage frais (I used the super low fat one and it was fine!)
- 6 passion fruit
- 1 tbsp caster sugar
- 3 tbsp icing sugar
- And a small heart shaped non stick cake tin
- First of all, pop the oven on to 170°c and grab an apron.
- You will have noticed there are no weights for the flour, butter and sugar – there’s a reason for that! So weigh your three eggs on some scales and note down the weight (should be between 150 and 220g).
- Weigh out the same amount in flour and sift into a bowl. Add the same weight of butter and the same of sugar.
- Then pop in a your baking powder and vanilla and whisk together in a standmixer (or with an electric whisk).
- Grease your cake tin, then pop half the mixture into and make sure it’s evenly distributed.
- Pop into the oven and bake for approx 20 mins. Do not open the oven at all during cooking if you can help it. When 20 mins are up, check them. If the sponges bounce back, they’re cooked. When the first one is cooked, transfer to a wire rack, re-grease and bake the other half of the cake mix.
- While the sponge is are cooking, pop the mascarpone, fromage frais and sugar in a mixer and whisk up until smooth and fluffy. Take four of your passion fruit and scrap the insides into the creamy mix. Mix well until nice and smooth.
- When both the cakes are out of the oven, leave to cool on a wire rack for 30-40 mins until completely cold. Spread the creamy mix on top of one layer. Then, take your last two passionfruit and pop the insides into a bowl. Mix up with a fork to break up the stringy bits and carefully sprinkle over the creamy mix.
- Gently place the top layer of sponge on top and squash down slightly so the creamy mix is visible from the outside.
- Dust the top with icing sugar and serve!
Enjoy!
