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~ Cake Recipes ~
Feel free to try out any of these great Passionfruit cake recipes!
If you have a great Passionfruit recipe you would like to share then e-mail us: info@fruitsofwhitsunday.com to have your recipe published on our website.
(please note: recipes use either metric or imperial measurements) To covert to your preferred measurement do an online conversion
PASSIONFRUIT AND PEACH CAKE
Serves 6 - 8 225 g / 8 oz wholemeal self raising flower, 2 teaspoon baking powder 100g / 4 oz light soft brown sugar sieved, 2 ripe peaches skin removed and mashed 50g / 2 oz walnuts chopped, 2 eggs beaten, 120ml / 4 fl oz oil, 120ml / 4 oz carrots finely grated For the icing- 75 g / 3 oz butter or margarine softened, 225g / 8 oz icing sugar sieved 3 Tropical Panama Passionfruit, 1 peach stoned and sliced.
Preheat the oven to 180'C / 350'F / Gas mark 4. Grease and line the base and sides of a 19 cm / 7 1/2 in springform cake tin. Sieve the flour and baking powder into a bowl, stir in the sugar, mashed peaches, walnuts, eggs, oil and carrots. Place the mixture into the lined tin, spreading evenly to the sides leaving a slight hollow in the centre. Bake for 50 - 60 minutes. Test by inserting a skewer into the centre, which should come out clean. Leave to cool on a wire cooling rack. To finish the cake, cream the butter or margarine with the icing sugar until soft and fluffy. Cut the cake in half and spread the top half with some of the icing. Stir 2 Passionfruit into the remaining icing and use to sandwich the two halves together. Arrange the peach slices round the top of the cake. Fill the centre with the pulp from the remaining Passionfruit. AUSSIE
CHEESE CAKE
NOTE: Pre-baked crusts are much crisper than the chilled ones and this can be important if you want a crisp crust. CRUST: If you are pre-baking the
shell, preheat the oven to 176 degrees Celsius. Place the crumbs in a mixing
bowl and add the butter and sugar blending well. Press the crumb mixture into
the bottom and up the sides of an 20 centimetre springform pan. Smooth the
mixture to form an even layer on the bottom and sides. Bake the crust in the
oven for 10 minutes and let cool to room temperature before filling. NOTE: This crust can be chilled
for 5 to 10 minutes in the freezer until it is set but is not recommended in
this recipe. CHEESECAKE: Preheat the oven to
148 degrees Celsius. In a large mixing bowl, beat the cream cheese and sugar
until light and fluffy. Add the egg yolks, one at a time, beating well after
each. Beat in the flour, lemon rind, lemon juice, and vanilla until just mixed.
Whip the cream until stiff in a medium mixing bowl. Set aside. In another mixing
bowl, beat the egg whites until they form stiff peaks, then fold them into the
cheese mixture. Fold in the reserved whipped cream. Stir in the passion fruit
pulp then pour the mixture into the prepared crust and bake fro 45 minutes to 1
hour. Cool, in the oven, to room temperature, then chill. PASSIONFRUIT
CAKE
Soak top and bottom of a clay pot in water for at least 15 minutes. To prepare batter, combine cake mix, dry lemon gelatin, vanilla extract, egg whites, water, and oil in a mixing bowl. Line bottom and up sides of pot with waxed paper. Cover, and place in a cold oven. Set temperature to 400. Bake for 45 minutes or until springs back when touched. Meanwhile to prepare topping, combine fruit juice, powdered sugar, lemon juice, and water in a saucepan. Stir over medium heat until sugar has dissolved. Remove cake from oven. Prick top all over with a fork and immediately pour fruit juice mixture over top.
Fruits of Whitsunday A division of Delfwood Pty Ltd ABN 38 341 723 708 As Trustee for the Kelly Family Trust
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