Passionfruit Cake Recipes

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100g / 4 oz light soft brown sugar sieved, 2 ripe peaches skin removed and mashed

50g / 2 oz walnuts chopped, 2 eggs beaten, 120ml / 4 fl oz oil, 120ml / 4 oz carrots finely grated

Sieve the flour and baking powder into a bowl, stir in the sugar, mashed peaches, walnuts, eggs, oil and carrots. Place the mixture into the lined tin, spreading evenly to the sides leaving a slight hollow in the centre. Bake for 50 - 60 minutes. Test by inserting a skewer into the centre, which should come out clean. Leave to cool on a wire cooling rack.

To finish the cake, cream the butter or margarine with the icing sugar until soft and fluffy. Cut the cake in half and spread the top half with some of the icing. Stir 2 Passionfruit into the remaining icing and use to sandwich the two halves together.

Arrange the peach slices round the top of the cake. Fill the centre with the pulp from the remaining Passionfruit.

Ingredients		Amount
CRUST
Cracker Crumbs		1 1/2 cup
Sugar; Granulated		1/4 c
Butter; Melted		6 tb
CHEESECAKE
Cream Cheese Passionfruit pulp		500 g 50 g
Eggs; Large, Separated		3
Lemon Rind, Grated		1 ts
Vanilla Extract		1 ts
Sugar; Granulated		1/2 cup
Unbleached Flour		1/4 cup
Lemon Juice		2 ts
Heavy Cream		1/2 cup

NOTE: Pre-baked crusts are much crisper than the chilled ones and this can be important if you want a crisp crust.

CRUST: If you are pre-baking the shell, preheat the oven to 176 degrees Celsius. Place the crumbs in a mixing bowl and add the butter and sugar blending well. Press the crumb mixture into the bottom and up the sides of an 20 centimetre springform pan. Smooth the mixture to form an even layer on the bottom and sides. Bake the crust in the oven for 10 minutes and let cool to room temperature before filling.

NOTE: This crust can be chilled for 5 to 10 minutes in the freezer until it is set but is not recommended in this recipe.

CHEESECAKE: Preheat the oven to 148 degrees Celsius. In a large mixing bowl, beat the cream cheese and sugar until light and fluffy. Add the egg yolks, one at a time, beating well after each. Beat in the flour, lemon rind, lemon juice, and vanilla until just mixed. Whip the cream until stiff in a medium mixing bowl. Set aside. In another mixing bowl, beat the egg whites until they form stiff peaks, then fold them into the cheese mixture. Fold in the reserved whipped cream. Stir in the passion fruit pulp then pour the mixture into the prepared crust and bake fro 45 minutes to 1 hour. Cool, in the oven, to room temperature, then chill.

Ingredients		Amount
White Cake Mix		515 g
Lemon gelatin powder		85 g
Pure vanilla extract		2 teaspoons
Egg whites -- whipped		3
Water		3/4 cup
Olive oil		1 tablespoon
Passion fruit juice		170 ml
Powdered sugar -- sifted		2 cup
Lemon juice, bottled		3 tablespoon
Water		¼ cup

Soak top and bottom of a clay pot in water for at least 15 minutes. To prepare batter, combine cake mix, dry lemon gelatin, vanilla extract, egg whites, water, and oil in a mixing bowl. Line bottom and up sides of pot with waxed paper. Cover, and place in a cold oven. Set temperature to 400. Bake for 45 minutes or until springs back when touched. Meanwhile to prepare topping, combine fruit juice, powdered sugar, lemon juice, and water in a saucepan. Stir over medium heat until sugar has dissolved. Remove cake from oven. Prick top all over with a fork and immediately pour fruit juice mixture over top.

Fruits of Whitsunday A division of Delfwood Pty Ltd ABN 38 341 723 708 As Trustee for the Kelly Family Trust

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