Passion Cake

A community recipe by Glitters

Not tested or verified by Nigella.com

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Introduction

This is just one of those cakes that you can bring with you to a bridal shower, baby shower or just for afternoon tea and everyone will enjoy and love!

Ingredients

Serves: 6

Metric Cups

For the Passion Cake

250 grams self-raising flour (sifted)
200 grams light brown muscovado sugar
1 teaspoon ground cinnamon
2 large eggs (free-range)
200 millilitres sunflower oil
2 small bananas (mashed)
125 grams carrots (this is the grated weight - you'll need 2 large carrots)
50 grams desiccated coconut
50 grams walnuts (chopped)
50 grams raisins
50 grams macadamia nuts

For the Filling and Topping

100 grams unsalted butter (softened)
100 grams cream cheese (I use Philadelphia Light)
2 teaspoons vanilla extract
250 grams golden icing sugar (sifted)
1 tablespoon walnut (chopped)

For the Passion Cake

8⅚ ounces self-rising flour (sifted)
7 ounces light brown sugar
1 teaspoon ground cinnamon
2 large eggs (free-range)
7 fluid ounces vegetable oil
2 small bananas (mashed)
4⅖ ounces carrots (this is the grated weight - you'll need 2 large carrots)
1¾ ounces unsweetened shredded coconut
1¾ ounces walnuts (chopped)
1¾ ounces raisins
1¾ ounces macadamia nuts

For the Filling and Topping

3½ ounces unsalted butter (softened)
3½ ounces cream cheese (I use Philadelphia Light)
2 teaspoons vanilla extract
8⅚ ounces golden icing sugar (sifted)
1 tablespoon walnut (chopped)

Method

Passion Cake is a community recipe submitted by Glitters and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat the oven to 180oc/350of/Gas 4, and lightly butter two 20cm/8in sandwich tins.

Mix the flour, sugar, and cinnamon in a bowl, then gently stir in the eggs and oil. Gently fold in the bananas, carrot and coconut with the walnuts, raisins and nuts.

Divide between the prepared tins, smoothing the surface. Bake for 35 minutes or until a skewer into the middle comes out clean. Place the tins on a wire rack to cool for about 20 minutes, then carefully invert and leave the cakes to cool completely on the rack.

To make the filling and topping, place the butter, cream cheese and vanilla in a food mixer and beat until smooth.

Add the icing sugar and beat again until smooth. Alternatively, beat madly by hand, until thick and smooth.

Use half the mixture to cover one half of the cake and place the other cake on top. Carefully spread the remaining icing on the top. Scatter over the nuts.

Preheat the oven to 180oc/350of/Gas 4, and lightly butter two 20cm/8in sandwich tins.

Mix the flour, sugar, and cinnamon in a bowl, then gently stir in the eggs and oil. Gently fold in the bananas, carrot and coconut with the walnuts, raisins and nuts.

To make the filling and topping, place the butter, cream cheese and vanilla in a food mixer and beat until smooth.

Add the icing sugar and beat again until smooth. Alternatively, beat madly by hand, until thick and smooth.

Use half the mixture to cover one half of the cake and place the other cake on top. Carefully spread the remaining icing on the top. Scatter over the nuts.