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Passionfruit Butter

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 cake and icing as per instructions



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


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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