Passionfruit madeira cake

  • 1 hr cooking
  • Serves 9
  • Print


Passionfruit madeira cake
  • 180 gram butter
  • 3 eggs
  • 1 teaspoon finely grated lemon rind
  • 3/4 cup (165g) caster (superfine) sugar
  • 3/4 cup (110g) self-raising flour
  • 1/3 cup (40g) ground almonds
  • 1/3 cup (80ml) passionfruit pulp
Sour cream frosting
  • 1 cup (240g) sour cream
  • 1/2 cup (80g) icing (confectioners') sugar


Passionfruit madeira cake
  • 1
    Have butter and eggs at room temperature.
  • 2
    Preheat oven to 180°C. Grease and line deep 20cm (8-inch) square cake pan with baking paper, extending paper 5cm above sides of pan.
  • 3
    Beat butter, rind and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in sifted flour, ground almonds and ¼ cup of the passionfruit pulp.
  • 4
    Spread into pan. Bake cake about 40 minutes. Stand cake 10 minutes before turning, top-side up, onto wire rack to cool.
  • 5
    Meanwhile, make sour cream frosting; beat sour cream and sifted icing sugar in small bowl with electric mixer until combined.
  • 6
    Spread frosting over cake; drizzle with remaining passionfruit pulp.


You need about 3 large passionfruit for this recipe.

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