Sunday, 8 April 2012

Peach And Passion Fruit Cake....



Serves : 10-12 slices Preparation time : 15 minutes Cooking time: 20-25 minutes

Ingredients

  • 300g caster sugar
  • 3 medium eggs, beaten
  • 300ml sunflower oil
  • 200g banana, mashed
  • 227g peach slices, tinned & roughly chopped Syrup
  • 1tsp ground cinnamon
  • 300g plain flour
  • 1tsp bicarbonate of soda
  • 100g walnuts, chopped
  • 3tbsp Rachel’s fat free peach and passion fruit yogurt

Icing

  • 200g cream cheese
  • 250g icing sugar
  • 100g Rachel’s fat free peach and passion fruit yogurt

Syrup

  • 150g caster sugar
  • 2 passion fruits

Method

  • Pre-heat the oven to 170°C/325°F/Gas Mark 5.
  • Line and grease 3 20cm cake tins.
  • Place the sugar, eggs, oil, banana and peaches in a bowl and whisk with an electric mixer.
  • Add the cinnamon, flour, bicarbonate of soda slowly and mix until all the ingredients are incorporated.
  • Add the walnuts followed by the yogurt.
  • Pour the mixture evenly into the prepared tins and bake in the pre-heated oven for 20-25 minutes, until springy to touch. 
  • Or use a skewer, if it comes out clean then the cakes are done.
  • Turn the cakes out onto a wire rack to cool.
  • Prepare the icing.
  • Soften the cream cheese by placing it in a bowl and beat until smooth, ideally with an electric mixer then add the icing sugar and beat again.
  • When the mixture is completely smooth, add the yogurt.
  • When the cakes are cold spread half of the icing onto two of the cakes to make the bottom layers and finally sandwich the third cake on top.
  • Chill the cakes and continue to make the syrup.
  • Cut each passion fruit in half and scoop out the flesh and seeds.
  • Make sure you 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.

Tip:

  • The cakes will keep undecorated if made in advance but are best kept chilled.


PER SERVING: 727kcal, Protein 7.3g, Carbs 82.8g, Fat 40.2g, Sat Fat 8.9g, Fibre 2.2g, Sugar 65.0g, Salt 0.2g

COST PER SERVING: £0.47

About this post -

Recipe and photo credit by Rachel's

10 comments:

  1. Hi, I'm a new follower! The cake looks amazing! Although I must admit I probably wouldn't have put the passion fruit seeds on top!

    Mmmm I can't wait to try this out though!

    ReplyDelete
  2. Wow! Looks so delicious & passion fruit is my favorite fruit too! Bookmarking this recipe! Happy Easter, Calirejustine :)

    ReplyDelete
    Replies
    1. Hi thanks for the comment and the bookmarking :)

      Delete
  3. This cake makes me wish I could eat sugar... Almost!

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  4. I like anything that takes passion in his name.

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  5. Hey it's Cheri from Its So Very Cheri--stopping by from the Linky Party Hop. Thanks so much for joining in. I really enjoy getting to know new bloggers. I try to comment back to as many as I can because I really would love to sit around sipping on a lemonade and enjoying chatting in person. I am following you and would love to have you following me as well.

    I hope you have a fabulous week. Enjoy that cake...mmmmmm!!!

    Don't forget in addition to the Wed party HOP I also have a Sunday party--Its Party Time and I feature quite a few bloggers on Saturdays. http://itssoverycheri.com/2012/04/08/its-party-time-4-8-2012/

    Please share the Linky Party Hop on facebook to help spread the word.

    xo--your follower,
    Cheri from Its So Very Cheri

    ReplyDelete
    Replies
    1. Thanks for this lovely message already a follower of your lovely blog :)

      Delete

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