Challange: Passion Cake



To change things up a bit on here I have been asking people for challenges. So in the coming weeks most of the new entries will be challenges. I have quite a list and some of them will be really difficult! My friend Kate was one of the first I asked and she said Passion Cake. It’s her favourite so I wanted to do a good job. After doing a bit of research I found that it is quite a dense cake, a lot like banana bread. It’s packed full of ingredients and this recipe makes a big cake so there’s plenty to go around. I was worried it was going to bake properly because it was so big. But being careful and watching it in the oven I managed to bake quite a good one. Everyone at work loved it! Including Kate. Challenge successful!


150ml Sunflower oil
300g Self-raising flour
1tsp Ground cinnamon
1tsp Baking powder
300g Caster sugar
50g Desiccated coconut
2 Eggs beaten
2 Egg whites
140g Carrots grated
432g Canned crushed pineapples in juice
100ml Milk

For topping and Drizzle:
Icing sugar and juice from the crushed pineapple
200g Soft Cheese
100g Butter
25g Caster sugar
1tsp Vanilla extract
3 Passion fruits


I used a large loaf tin for this, but you could always use round cake tins if you wanted.


Preheat the oven to 180 degrees celsius and grease the loaf tin with oil and a piece of baking paper for the bottom.

Mix the flour, cinnamon, baking powder, half the sugar and the coconut together in a bowl. In another bowl beat the eggs, grated carrot, milk, oil and the crushed pineapple (keep the juice from the tin). Then beat the egg whites until stiff, add the rest of the sugar and beat again until shiny. At this point you should have three bowls of mixtures: dry, wet and the whites.

Combine the dry ingredients with the wet ones and mix together really well. Then gently fold in the egg whites until it just comes together. Pour into the loaf tin and bake in the oven for a good 50mins. If you divide the mixture, divide the time and keep an eye on it. take out of the oven once a knife can come out of the cake clean.

With the pineapple juice add a table spoon of icing sugar one at a time between stirring to make a syrup. Prick the top of the cake with a knife or a skewer and pour the syrup on top (whilst still in the tin). For the topping, mix the butter and cheese together, then mix in the caster sugar and the vanilla extract. scoop out the seeds from the passion fruit and mix into the topping.

Take the cake out of the tin and put on a wire rack. Then spread the topping on. Slice and devour! It’s a moist, sweet cake. Enjoy!


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