Frosted Passion Fruit Buttercake
January 17, 2019
"From our weekday newspaper The West Australian. Times are estimated."
- Serving Size: 1 (244.5 g)
- Calories 731.4
- Total Fat - 35.5 g
- Saturated Fat - 19.4 g
- Cholesterol - 408.3 mg
- Sodium - 156.3 mg
- Total Carbohydrate - 91.2 g
- Dietary Fiber - 3.6 g
- Sugars - 71.1 g
- Protein - 16 g
- Calcium - 92.1 mg
- Iron - 2.7 mg
- Vitamin C - 2.2 mg
- Thiamin - 0.2 mg
Grease a 20cm round cake pan and line base and side with baking paper, extending paper 2cm above pan edge.
Beat butter, sugar and vanilla in a small bowl of an electric mixer until light and fluffy and then beat in eggs, one at a time, until combined and then transfer to a large bowl.
Add sifted flour, milk and passionfruit in two batches and stir until smooth and then spoon into prepared pan and smooth over the top.
Cook in a moderately slow oven (160C) for 50 minutes, or until a skewer inserted into the centre comes out clean.
Remove from oven and stand cake in pan for 15 minutes and then turn out onto a wire rack to cool completely.
To make frosting, combine icing sugar, butter and milk in a small bowl and beat with a wooden spoon until smooth.
Spread frosting over top of cake and soon over extra passion fruit.
Tips & Variations
No special items needed.