GOLDEN PASSIONFRUIT CAKE
- 125 g butter
- ¾ cup castor sugar
- 2 eggs
- 2 cups self-raising flour
- ½ cup milk
- 2 x 180 ml cans passionfruit pulp
- 1 tablespoon soft butter
- 1 ½ cups icing sugar
Preheat oven to 180ºC.
Cream butter and sugar.
Add eggs and mix.
Add sifted flour alternating with milk, while you mix.
Add half the passionfruit pulp and mix well.
Pour into paper-lined or greased cake tin, or a bundt tin.
Bake for approximately 40 minutes or until skewer inserted into cake comes out clean.
Mix butter with icing sugar until well combined.
Add the remaining passionfruit pulp and mix well.
When cake is completely cooled, split it in half lengthways.
Ice lower half with ⅓ of the icing ,or ice the top of the bundt cake.
Place the top back on and ice with the remaining icing.
I made two smaller cakes instead of one large one.
Bake for about 30 minutes instead.
Tested and photos: Melissa Ann Vermeulen