The best delicious Whole Orange Passionfruit Syrup Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Whole Orange Passionfruit Syrup Cake recipe today!
Hello my friends, this Whole Orange Passionfruit Syrup Cake recipe will not disappoint, I promise! Made with simple ingredients, our Whole Orange Passionfruit Syrup Cake is amazingly delicious, and addictive, everyone will be asking for more Whole Orange Passionfruit Syrup Cake.
What Makes This Whole Orange Passionfruit Syrup Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Whole Orange Passionfruit Syrup Cake.
Ready to make this Whole Orange Passionfruit Syrup Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
2 md Oranges
1/2 c Colonial passionfruit
-dessert sauce*
200 g Butter
1 c Castor sugar
4 Eggs
2 c Self raising flour
1 c Ground almonds
1/2 c Slivered almonds; toasted
2 ts Vanilla essence
1 c Buttermilk
FOR THE SYRUP
1/2 c Sugar
1/2 c Colonial passionfruit
-dessert sauce*
1/2 c Orange juice
2 tb Apricot jam or marmalade
Wash the oranges and place the oranges in a saucepan of water. Bring to the
boil and simmer gently for 1 hour. When cool, puree in a food processor
with the Colonial passionfruit sauce until smooth. Set aside. Cream the
butter and sugar until light and fluffy, then add eggs one at a time, and
beating well after each addition.
In a separate bowl, mix the flour, ground almonds and slivered almonds
together. Add half the flour mixture to the creamed butter mixture then add
half the buttermilk, mix well. Repeat, using the remaining ingredients,
then add the orange puree and vanilla.
Pour the mixture into a greased non-stick cake tin and bake at 180c. for 60
minutes. When cooked, allow to cool in the tin for 5 minutes, then turn out
onto a serving platter.
Spoon syrup over cake, continuing until all the syrup is absorbed. (The
syrup can be poured over the cake while still in the cake tin, if desired).
FOR THE SYRUP:
Heat the sugar and juice together stirring all the time to dissolve the
sugar. Bring to the boil and cook for 5 minutes. Add the jam or marmalade
and spoon over cake.
Yields
1 servings
Leave a Reply