Orange And Passionfruit Cake With Passionfruit Crea

Name: Orange And Passionfruit Cake With Passionfruit Cream Cheese Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Cake; 2 Large oranges, skin on; 3 Organic Eggs; 200 grams Caster Sugar; 1 teaspoon Vanilla Extract; 300 grams Ground Almonds; 1.5 teaspoons Baking Powder; 4 Passionfruit (pulp); For the Icing; 150 grams Butter, softened; 2 cups Icing Sugar; 100 grams Cream Cheese; 1 teaspoon Vanilla Extract; 2 Passionfruit (pulp)

Servings: persons

For the Cake
2 Large oranges, skin on
3 Organic Eggs
200 grams Caster Sugar
1 teaspoon Vanilla Extract
300 grams Ground Almonds
1.5 teaspoons Baking Powder
4 Passionfruit (pulp)
For the Icing
150 grams Butter, softened
2 cups Icing Sugar
100 grams Cream Cheese
1 teaspoon Vanilla Extract
2 Passionfruit (pulp)

1
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.
2
Preheat oven to 170C fan bake. Grease and line a 22cm cake tin with high sides.
3
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.
4
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 into 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.
5
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.
6
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.

1354

kcal

Calories

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: For the Cake, 2 Large oranges, skin on, 3 Organic Eggs, 200 grams Caster Sugar, and more.

Yes, Orange And Passionfruit Cake With Passionfruit Cream Cheese Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Orange And Passionfruit Cake With Passionfruit Cream Cheese Icing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions