Recipe

Passionfruit cake with orange blossom and mint tea syrup

  • 1 hr 45 mins cooking
  • Serves 8
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Ingredients

Orange blossom and mint tea syrup
  • 1 peppermint tea bag
  • 1 cup (250ml) boiling water
  • 1 cup (220g) caster (superfine) sugar
  • 1/2 cup (125ml) passionfruit pulp
  • 1 teaspoon orange blossom water
Passionfruit cake with orange blossom and mint tea syrup
  • 220 gram unsalted butter, softened
  • 1 cup (220g) caster (superfine) sugar
  • 3 eggs
  • 2 cup (300g) self-raising flour
  • 2/3 cup (160ml) buttermilk
  • 1/3 cup (80ml) passionfruit pulp,
  • 1 tablespoon edible flowers (optional)

Method

Passionfruit cake with orange blossom and mint tea syrup
  • 1
    To make orange blossom and mint tea syrup; place tea bag in a small saucepan, pour over boiling water; steep for 5 minutes. Squeeze liquid from tea bag; discard bag. Add sugar and passionfruit pulp to tea; stir over low heat until sugar dissolves. Increase heat to high; bring to the boil, boil for 15 minutes or until thick and syrupy. Remove from heat; stir in orange blossom water. Cool.
  • 2
    Preheat oven to 180°C. Grease a 12cm x 23cm loaf pan; line base with baking paper.
  • 3
    To make the passionfruit cake; beat butter and sugar in a medium bowl with an electric mixer for 6 minutes or until pale and fluffy. Beat in eggs, one at a time. Fold in flour, then buttermilk in alternate batches; fold in passionfruit until just combined. Spoon mixture into pan; smooth surface.
  • 4
    Bake cake for 50 minutes or until a skewer inserted into the centre comes out clean. Stand cake in pan for 10 minutes before turning, top-side up, onto a wire rack to cool.
  • 5
    Place cake on a plate; spoon half the syrup over the cake. Decorate with flowers. Serve cake with remaining syrup.

Notes

For this recipe you will need about 12 passionfruit to make 80ml of pulp. This type of cake is best made on day of serving.

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