Over 40 fashion, Food & Fitness.

Sunday, 8 April 2012

Peach And Passion Fruit Cake....

Peach And Passion Fruit Cake..

Serves : 10-12 slices

Preparation time : 15 minutes
Cooking time: 20-25 minutes

  • 300g caster sugar
  • 3 medium eggs, beaten
  • 300ml sunflower oil
  • 200g banana, mashed
  • 227g peach slices, tinned and 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

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

  • 150g caster sugar
  • 2 passion fruits

  1. Pre-heat the oven to 170°C/325°F/Gas Mark 5.
  2. Line and grease 3 20cm cake tins.
  3. Place the sugar, eggs, oil, banana and peaches in a bowl and whisk with an electric mixer.
  4. Add the cinnamon, flour, bicarbonate of soda slowly and mix until all the ingredients are incorporated.
  5. Add the walnuts followed by the yogurt.
  6. Pour the mixture evenly into the prepared tins and bake in the pre-heated oven for 20-25 minutes, until springy to touch. 
  7. Or use a skewer, if it comes out clean then the cakes are done.
  8. Turn the cakes out onto a wire rack to cool.
  9. Prepare the icing.
  10. 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.
  11. When the mixture is completely smooth, add the yogurt.
  12. 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.
  13. Chill the cakes and continue to make the syrup.
  14. Cut each passion fruit in half and scoop out the flesh and seeds.
  15. 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.
  16. Allow to cool slightly, the syrup should thicken as it cools.
  17. Take the cake from the refrigerator and pour over the syrup allowing it to drizzle down the sides of the cake.
  • 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

About this post -Recipe and photo credit by Rachel's



  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!

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

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

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

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

  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

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


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