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Passionfruit Butter
Cake

You will need:

170g Passionfruit Pulp OR 

4 fresh passionfruits

2 Eggs

(50g Each)

110g Softened Butter

(70g for Mix + 40g for Icing)

160ml Milk

(150ml for Mix + 10ml for icing)

Milk bottle illustration
Square block of butter on a tray
Illustration of two eggs sitting side by side
ingredients in bowl
cake batter in baking tray
half of the cake with passionfruit filling

Bake:

Bake cake and icing as per instructions

 

Mix:

Add 2 tsp of passionfruit pulp to the icing and continue mixing with electric mixer until well combined. 

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Decorate:

Cut the cooled cake into two layers with a bread-knife and separate the pieces. 


Cover the middle with a thin layer of icing and drip a further 3 tsp of Passionfruit pulp on top of the icing. 


Place the top layer back and pour the remaining icing on top of the cake.

final cake with icing on top
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