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Passionfruit swirl cake recipe
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Prep Time:
25 minutes
Cook Time:
55 minutes
Total Time:
80 minutes
Passionfruit swirled cake - a delightful twist on a classic favorite.
Ingredients:
  • 10 passionfruits
  • 125g butter, at room temperature
  • 215g (1 cup) caster sugar
  • 3 eggs
  • 375g tub smooth ricotta
  • 300g (2 cups) self-raising flour
  • 4.00 gm baking powder
  • 300ml ctn thickened cream
  • 125g smooth ricotta
  • 12.00 gm icing sugar mixture
Instructions:
  • 1. Preheat the oven to 180C/160C fan forced. 2. Grease a 26cm springform cake pan and line the base and sides with baking paper. 3. Cut 6 passionfruit in half and scoop out the pulp into a bowl.
  • In a large bowl, use electric beaters to whip together butter and caster sugar until pale and creamy. Then, incorporate eggs and ricotta, beating until well combined.
  • Sift the flour and baking powder into the butter mixture and gently fold until just combined. Then add the passionfruit pulp and fold until fully incorporated. Transfer the batter into the pan, smooth the surface, and bake for 50-55 minutes until a skewer comes out clean. Let it cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  • In a clean bowl, use electric beaters to whip cream and icing sugar until soft peaks form. Gently fold in ricotta until fully combined.
  • Halve the remaining passion fruits and scoop out the pulp into a bowl. Spread the ricotta cream over the cake, then spoon the passion fruit pulp on top. Use a skewer to swirl the passion fruit pulp through the ricotta cream for a marble effect.

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