Friday - - Recipe Cards -

1 Pre­heat the oven to 180°C. 2 x 110g tins pas­sion fruit pulp 250g soft but­ter 250g dark brown sugar 2 large eggs 1 tbsp honey 170g self-rais­ing flour 250g cream cheese, at room tem­per­a­ture 500ml cream 50ml ic­ing sugar 100ml but­ter­scotch sauce Grease and line two 20cm round cake tins. 2 Strain the pas­sion fruit pulp and re­move half the pips. 3 Beat the but­ter and sugar to­gether un­til light. Beat in the eggs, one at a time. Add the honey and mix well. Fold in the flour al­ter­nately with the pas­sion fruit pulp. 4 Pour the bat­ter into the cake tins. Bake for 35-45 min­utes or un­til a skewer in­serted comes out clean. 5 Re­move the cakes from the oven and set aside un­til cool. Halve the cakes hor­i­zon­tally. 6 Stir the cream cheese un­til smooth. Whip cream un­til stiff and fold in ic­ing sugar. Stir a lit­tle of the cream into the cream cheese and then stir into the re­main­ing cream. 7 Spread some of the cream be­tween the cake lay­ers. Driz­zle a lit­tle but­ter­scotch sauce over each layer. Stack the cake lay­ers, cover the top and sides of the cake with the re­main­ing cream mix­ture.

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