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Passionfruit butter cake with glace icing

  • 2:40 Prep
  • 0:50 Cook
  • 10 Servings
  • Advanced


  • 10 passionfruit, halved
  • 185g unsalted butter, softened
  • 1 tablespoon finely grated lemon rind
  • 1 cup caster sugar
  • 3 eggs
  • 2/3 cup milk
  • 2 1/2 cups self-raising flour
  • thinly sliced lemon rind, to serve

Glace icing

  • 1 1/2 cups pure icing sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon butter, softened


  • 1
    Preheat oven to 180°C/160°C fan-forced. Grease a 22cm fluted ring pan.
  • 2
    Strain passionfruit pulp over a small jug (you’ll need 1/2 cup juice and 2 tablespoons passionfruit seeds).
  • 3
    Place butter, lemon rind, sugar, eggs, passionfruit juice, milk and flour in a bowl. Using an electric mixer, beat on low speed until combined. Increase speed to high. Beat for 2 to 3 minutes or until pale. Stir in passionfruit seeds. Spread mixture into prepared pan. Bake for 50 minutes or until a skewer inserted in the centre comes out clean. Stand in pan for 10 minutes. Turn out on to a wire rack to cool.
  • 4
    Meanwhile, make glace icing: Combine icing sugar, lemon juice and butter in a small bowl. Stir with a wooden spoon until a spreadable consistency. Spread over cake. Top with lemon rind. Serve.

Source: taste.com.au


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