BUTTERSCOTCH & PASSION FRUIT LAYER CAKE
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.