Brazilian Passionfruit Cake

Ingredients

Cake:
150g CSR Caster Sugar
250g butter
5 egg yolks
350g flour
15g baking powder
5 egg whites
300g Passionfruit pulp
50g fresh breadcrumbs

Advocado icing:
1 (only) advocado
75g CSR Icing Sugar
1 (only) lime juiced

Method

Sieve the flour and baking powder twice.
Grease cake tin and sprinkle with some fresh bread crumbs.

Mix the sugar, butter and egg yolks really well in a mixer.
While this is happening beat your egg whites to a peak.
Add the passionfruit pulp to the butter mixture in the mixing bowl and thoroughly incorporate.
Gently fold in the flour until two thirds has been incorporated. Fold in egg whites and the remainder of the flour. Pour into tin.
Bake in a moderate oven at 180°C for approx 45 mins.
Once cooled ice with the advocado icing (to make combine all ingredients).

Comments

Strangely this combination of advacado and passionfruit is just brilliant-do try it!

Caster Sugar

Ingredients: cane sugar

Caster sugar dissolves easily so it is ideal for meringues, puddings, jellies and cake mixes. When used in baking, the smaller sugar crystals caramelise evenly so it produces a fine golden colour in the finished product.
Being a superfine white sugar it can be used as a dry topping, often sprinkled over fruits or baked goods as a light dusting finish.

Pure Icing Sugar

Ingredients: cane sugar

While no cake would be complete without it, icing sugar can also be used to make goodies such as shortbread, cream fillings, marshmallow, and fondant; anywhere a smooth, soft finished texture is required. CSR Pure Icing Sugar is the perfect icing sugar for all your traditional and decorative special icing needs. As CSR Pure Icing Sugar is 100% natural sugar this ensures the icing has a firm setting quality every time.