Orange and passionfruit cake
Cake and recipe supplied by Melissa Mills from Karaka Cakes
Cake 2 medium oranges 6 free range eggs 250 grams of castor sugar 250 grams of almond flour 2 teaspoons of baking powder Buttercream icing 250 grams butter 200 grams icing sugar 50 mls milk 1 tablespoon of Fresh As Passionfruit powder Boil oranges for 2 hours, remove from heat and allow to cool for 30 minutes Remove green ends with a knife and chop oranges in to quarters. Blend for 1 minute or until smooth, set aside Beat eggs and sugar on high until light and frothy, approx. 2 minutes. Add orange mixture and stir through Add almond meal and baking powder and mix on a medium speed for 20 seconds (until well incorporated) Grease two 6inch cake tins with butter or coconut oil, cut 2 circles out of baking paper the same size as tins and place in the base Fill both tins, place one on the top in centre of oven and one on the bottom in centre of oven and bake for 25 minutes at 160 degrees Celsius then swap and bake a further 20-25 mins or until skewer comes out clean. Or if you have a double oven, bake each cake in the centre of oven Once cakes have cooled completely, whip all ingredients for your buttercream for about 3 minutes, ideally in a food processor with a whisk attachment to get as much air in as possible (I use my trusty thermomix) Colour as needed/wanted, try icing your cake “naked” a layer of icing in the middle and on top and smooth with a knife, arrange edible flowers and Fresh As freeze dried raspberries around the edge in a circle shape. NOTE you can colour your icing with raspberries or blueberries or alternatively add a drop off food colouring.
“My orange and passionfruit cake is my signature. It’s sweet but tangy and super moist, even if you overcook it! It’s also gluten free and a healthier option than a regular cake.”