Orange and passionfruit cake with passionfruit icing

Buttery cake topped with a tangy and freckled icing - it's a fairy tale cake come to life.

  • 1 hr 10 mins cooking
  • Serves 12
  • Print
Orange and passionfruit cake with passionfruit icing


  • 1 (300g) orange
  • 1/4 cup (60ml) passionfruit pulp
  • 185 gram butter, softened
  • 1 cup (220g) raw caster sugar
  • 2 eggs
  • 2 1/2 cup (375g) self-raising flour
  • 1/4 cup (60ml) milk
Passionfruit icing
  • 1 1/2 cup (240g) icing sugar
  • 10 gram butter, softened
  • 2 tablespoon passionfruit pulp


  • 1
    Preheat oven to 170°C. Grease a deep 14cm x 21cm loaf pan; line base and sides with baking paper, extending the paper 5cm over sides.
  • 2
    Using a vegetable peeler, remove rind from orange. Reserve rind. Using a small sharp knife, remove white pith from orange; discard pith. Quarter orange and discard seeds. Blend or process orange flesh and rind until pulpy. Stir in passionfruit pulp.
  • 3
    Beat butter, sugar, eggs, sifted flour, milk and orange mixture in a large bowl with an electric mixer on low speed until combined. Increase speed to high and beat about 2 minutes or until paler in colour. Spread mixture into pan.
  • 4
    Bake cake about 1 hour 10 minutes. Stand in pan 10 minutes; turn, top-side up, onto a wire rack over an oven tray to cool.
  • 5
    Meanwhile, to make passionfruit icing, stir ingredients in a medium bowl until mixture is smooth.
  • 6
    Spread icing over cooled cake.

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