Two passionfruit sponges sandwiched together with white chocolate passionfruit buttercream and topped with a little orange icing. Making your own passionfruit curd is optional, but recommended.
25gcoconut flouror swap for more of either the wholemeal or plain flours
2tspbaking powder
3tbspmilk
White Chocolate Passionfruit Buttercream
50gwhite chocolate
75gunsalted buttersoftened
125gicing sugar
2tbsp passionfruit curd
2tsporange juice
Orange Icing
75ggolden icing sugar
orange juice
Instructions
Passionfruit Cake
Cream the butter with the sugar until pale and fluffy. I do this with a bowl and wooden spoon, but you can use elecric beaters or a stand mixer if you prefer.
225 g unsalted butter, 225 g golden caster sugar
Beat in the curd. Then beat in the eggs, one by one. If the mixture looks like curdling, stir in a little of the flour.
2 tbsp passionfruit curd, 4 medium eggs
Sift the flours and baking powder and fold into the mixture. If there are any large bran flakes left in the sieve, throw them into the compost bin. Then stir in the milk.
100 g wholemeal flour, 100 g plain flour (all purpose flour), 25 g coconut flour, 2 tsp baking powder, 3 tbsp milk
Spoon the mixture into two 20 cm (8") silicone cake moulds or lined tins and bake at 180℃ (350℉, Gas 4) for 25 minutes or until the sponge is firm to the touch and an inserted skewer comes out clean. Leave to cool for ten minutes then turn out onto wire racks to cool completely.
White Chocolate Passionfruit Buttercream
Melt the chocolate in a bowl over hot but not boiling water. Take of the heat when melted and leave to cool a little.
50 g white chocolate
Cream the butter with the icing sugar until very pale. Beat in the cooled chocolate followed by the passionfruit curd and as much orange juice as is needed to make the buttercream spreadable.
75 g unsalted butter, 125 g icing sugar, 2 tsp orange juice, 2 tbsp passionfruit curd
Orange Icing
Mix the icing sugar with enough orange juice to make a slightly runny icing. Be careful as it's usually ends up runnier than you think it's going to be.
75 g golden icing sugar, orange juice
Sandwich the two cakes together with the buttercream. Spoon the icing over the top of the cake, allowing some of it to drip down the sides in a decorative fashion. Add yellow and white sugar flowers if liked.
Notes
You can swap the passionfruit curd, for the fruit curd of your choice.Cut the cake into either 8 or 10 slices, depending on how big you like your slices.Please note: calories are per serving. They’re approximate and will depend on exact ingredients used.