Peach And Passion Fruit Cake And How To Make One

Peach And Passion Fruit Cake And How To Make One

Peach And Passion Fruit Cake And How To Make One. Hello friends. So do you fancy making a Peach And Passion Fruit Cake, today?

Peach And Passion Fruit Cake And How To Make One:

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

Peach And Passion Fruit Cake And How To Make One

Peach And Passion Fruit Cake 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.


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


So what do you think of this cake recipe? For more baking recipes click here: Baking Recipes.

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

Claire Justine
Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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  1. Farhana
    8th April 2012 / 6:47 pm

    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. Kit @ i-lostinausten
    9th April 2012 / 9:59 am

    Wow! Looks so delicious & passion fruit is my favorite fruit too! Bookmarking this recipe! Happy Easter, Calirejustine 🙂

    • 14th April 2012 / 9:19 pm

      Hi thanks for the comment and the bookmarking 🙂

  3. My Journey With Candida
    10th April 2012 / 2:41 pm

    This cake makes me wish I could eat sugar… Almost!

  4. Leovi
    10th April 2012 / 3:16 pm

    I like anything that takes passion in his name.

  5. Its So Very Cheri
    13th April 2012 / 12:51 pm

    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. Please share the Linky Party Hop on facebook to help spread the word.xo–your follower,Cheri from Its So Very Cheri

    • 14th April 2012 / 9:23 pm

      Thanks for this lovely message already a follower of your lovely blog 🙂

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