Passion Fruit Cake

Preheat oven to 180C

In a mixer, combine the vegetable oil & sugar and mix until well combined, lighter in colour with slight frothing.

Next add lime juice & zest, crushed banana, pineapple, salt, cinnamon and passion fruit pulp. Mix on a reasonably high setting until well mixed & smooth.

Lightly beat eggs, add to mix with ground almond and beat on same setting as step 2. for 20 seconds. Reduce speed, add coconut and then gradually add the flour.

The mix should be almost shiny, quite thick but only just keeps its shape if a spoon is inserted and some mixture is drawn out. If the mixture appears too dry, more lime juice or a dash of milk can be added.

Separate into two greased and lined 9X2'' (23X5cm) - either with grease proof paper or butter and a light dusting of flour

Bake on the middle shelf for 30-35 minutes. Cake should be golden on top, a firm texture and a skewer inserted should come out clean-ish (take into consideration that banana might give a false-negitive - ie, not cooked when it is)

Allow to cool in tins for a minimum of 20 minutes before removing from the tin. Allow to cool entirely before frosting or it will entirely run off

If cakes are too rounded on top, pick the better looking one for top and trim other with a serrated knife to make it flat. Spread a small amount of frosting in the middle and then pour the rest on top. The frosting should run down the sounds and mostly cover the cake.

Additional information:

Only pulp may be used in the frosting if that suits you, I use the seeds & pulp because it creates a nice ''crunch''.

Nutmeg & a teaspoon of vanilla extract can be added which makes the cake a little more Christmassy

If canned pineapple isn't available, blend fresh/pineapple rings. Approximately 220g is required.

Cake must be cut into large slices.

Preheat oven to 180C

In a mixer, combine the vegetable oil & sugar and mix until well combined, lighter in colour with slight frothing.

Next add lime juice & zest, crushed banana, pineapple, salt, cinnamon and passion fruit pulp. Mix on a reasonably high setting until well mixed & smooth.

Lightly beat eggs, add to mix with ground almond and beat on same setting as step 2. for 20 seconds. Reduce speed, add coconut and then gradually add the flour.

The mix should be almost shiny, quite thick but only just keeps its shape if a spoon is inserted and some mixture is drawn out. If the mixture appears too dry, more lime juice or a dash of milk can be added.

Separate into two greased and lined 9X2'' (23X5cm) - either with grease proof paper or butter and a light dusting of flour

Bake on the middle shelf for 30-35 minutes. Cake should be golden on top, a firm texture and a skewer inserted should come out clean-ish (take into consideration that banana might give a false-negitive - ie, not cooked when it is)

Allow to cool in tins for a minimum of 20 minutes before removing from the tin. Allow to cool entirely before frosting or it will entirely run off

If cakes are too rounded on top, pick the better looking one for top and trim other with a serrated knife to make it flat. Spread a small amount of frosting in the middle and then pour the rest on top. The frosting should run down the sounds and mostly cover the cake.

Additional information:

Only pulp may be used in the frosting if that suits you, I use the seeds & pulp because it creates a nice ''crunch''.

Nutmeg & a teaspoon of vanilla extract can be added which makes the cake a little more Christmassy

If canned pineapple isn't available, blend fresh/pineapple rings. Approximately 220g is required.

Cake must be cut into large slices.