The Caker | Blog
ORDER ONLINE - 24 HRS NOTICE - PICK UP OR DELIVERY Contact | 09 308 9407 | orders@thecaker.co.nz

Orange and passionfruit cake with passionfruit cream cheese icing

This cake is light, wholesome and not too sweet. It contains pureed oranges and a generous helping of ground almonds to replace the flour. The addition of seasonal, tropical-tasting passionfruit elevates this recipe to something special.

ORANGE AND PASSIONFRUIT CAKE WITH PASSIONFRUIT CREAM CHEESE ICING
Serves: 12

For the cake:
2 large oranges, skin on
3 organic eggs
200g caster sugar
1 tsp vanilla extract
300g ground almonds
1½ tsp baking powder
pulp of 4 passionfruit

For the passionfruit cream cheese icing:
150g butter, softened
2 cups icing sugar
100g cream cheese
1 tsp vanilla extract
pulp of 2 passionfruit 

For the decoration:
fresh flowers (optional)

Boil oranges in a covered saucepan for 2 hours. Keep topping up water as it evaporates. Once cooled, cut oranges in half, remove any pips and chop into rough segments, including the rind. Blend until pureed.

Preheat oven to 170C fan bake. Grease and line a 22cm cake tin with high sides.

In the bowl of an electric mixer, beat eggs, sugar and vanilla until pale and thick. Fold through ground almonds and baking powder, alternating with the pureed oranges. Finally, fold through passionfruit pulp.

Pour batter into cake tin and spread out to edges. Bake for about 45 minutes or until golden, springy to the touch and a skewer inserted in the centre comes out clean. You may want to cover the cake with tin foil if the top starts to look dark but the cake is not cooked through.

Meanwhile, make icing: In the bowl of an electric mixer, beat butter until smooth. Add icing sugar and beat on high until light and fluffy. Gradually add cream cheese, then vanilla. The icing should be smooth, creamy and thick. Fold through passionfruit pulp.

Allow cake to cool for around 10 minutes before turning onto a rack. Once cooled, ice and decorate with fresh flowers, if using. Serve at room temperature. Refrigerate in an airtight container for up to 3 days.

xx

Originally published in the Sunday Star Times