Passionfruit Raspberry Layer Cake!

Raspberry Passionfruit Cake


  • 1 cup caster or superfine sugar
  • 1/2 cup brown sugar
  • 340g/12ozs butter, at room temperature
  • 5 eggs, at room temperature
  • 3 cups cake flour*
  • 4 teaspoons baking powder
  • 1 cup sour cream
  • Juice from 1/2 lemon
  • Pinch of salt
  • 1 large or 2 small passionfruit
  • 2 tablespoons raspberry jam
  • A small amount of pink colouring


  • 375g/13.25ozs. butter, at room temperature
  • 190g/6.71ozs. caster or superfine sugar
  • 115ml/4ozs. room temperature water
  • 1 passionfruit
  • 3 tablespoons raspberry jam

To decorate

  • 250g/8.83ozs. fresh raspberries
  • Passionfruit
Raspberry Passionfruit Cake


  1. Preheat the oven to 130 degrees Celsius (260 degrees Fahrenheit) (yes very low). 2x 20cm/8inch round baking trays, base and sides lined Combine the sugars and butter in a mixing bowl and beat until light and fluffy (about 3 minutes on medium speed). Then, one by one, add the eggs, beating thoroughly after each addition.
  2. Combine the lemon juice and sour cream in a mixing bowl. In two batches, fold in the cake flour, baking powder, and salt with the sour cream mixture until barely incorporated. Divide the batter in half, then whisk in the passionfruit in one half until barely blended (do not overwork the batter). To the other batter, add the raspberry jam and pink food coloring. Fill the muffin tins halfway with batter. Bake for an hour and ten minutes, or until a skewer inserted in the center comes out clean. I understand that baking for this long at such a low temperature is inconvenient, but once you try the cake, you’ll be converted to baking at this temperature since it’s extremely moist and not dry on the exterior. In the tin, cool fully. Cover with cling film and store in the refrigerator or freezer until needed.
  3. Set aside the passionfruit after straining it. With an electric mixer fitted with a beater attachment, beat the butter on speed 3 out of 10, where 10 is the quickest. For 5 minutes, beat until the mixture is white and smooth. In two batches, add the sugar and water, and beat on the same speed for 10 minutes. When you rub the icing between your fingers and no sugar crystals appear, you’re done.
  4. Divide the frosting into two parts: two-thirds and one-third. Use the bigger batch to frost the cake, leaving it white. Cut each cake in half horizontally and pour 3 teaspoons of frosting and a few tablespoons of raspberry jam on each layer. There isn’t a lot of space between the layers. Rep until you’ve sandwiched four layers together.
  5. On top of the cake, apply a thin crumb coat. To firm up, refrigerate for 30 minutes. Split the remaining 1/3 of the icing in half and add the passionfruit to one half (you’ll need to beat this in) and the raspberry jam to the other (you’ll need to beat this in). Apply icing to the sides using angled spatulas. Spread passionfruit seeds on top, then garnish with fresh raspberries and passionfruit.

Source: Not Quite Nigella

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