Passion fruit & peach cake
Makes: 10-12 slices
Preparation time: 15 minutes
Cooking time: 20-25 minutes
300g (10oz) caster sugar
3 medium eggs, beaten
300ml (½ pint) sunflower oil
200g (7oz) banana, mashed
227g (8oz) tinned peach slices, roughly chopped
1 tsp ground cinnamon
300g (10oz) plain flour
1 tsp bicarbonate of soda
100g (3½oz) walnuts, chopped
3 tbsp fat-free peach and passion fruit yoghurt
For the icing
200g (7oz) cream cheese
250g (9oz) icing sugar
100g (3½oz) fat-free peach and passion fruit yoghurt
For the syrup
2 passion fruit
150g (5oz) caster sugar
1 Pre-heat the oven to 170°C/R5. Line and grease three 20cm (8in) cake tins.
2 Place the sugar, eggs, oil, banana and peaches in a bowl and whisk with an electric mixer.
3 Slowly add the cinnamon, flour and bicarbonate of soda and mix until all the ingredients are incorporated. Then add the walnuts, followed by the yoghurt.
4 Pour the mixture evenly into the prepared tins and bake in the pre-heated oven for 20-25 minutes, until springy to touch.
5 Turn the cakes out on to a wire rack to cool.
6 Meanwhile prepare the icing. Soften the cream cheese by placing it in a bowl and beat with an electric mixer until smooth, then add the icing sugar and beat again. When the mixture is completely smooth, add the yoghurt.
7 When the cakes are cold, spread half of the icing on to two of the cakes to make the bottom layers and finally sandwich the third cake on top.
8 Chill the cakes and continue to make the syrup. Cut each passion fruit in half and scoop out the flesh and seeds making sure to catch all the juice. In a small saucepan heat the passion fruit pulp with the sugar and allow the mixture to come to a rolling boil. Allow to cool slightly – the syrup should thicken as it cools. Take the cake from the refrigerator and pour over the syrup, allowing it to drizzle down the sides of the cake.
Recipe and image courtesy of Rachel’s