Who loves that Great British Bake Off is back? *waves both arms frantically* I noticed someone tweeting yesterday that they didn’t understand the national obsession with GBBO. I came up with lots of reasons why it’s such a loveable show, but even I can’t verbalise why I’m obsessed either. All I know is GBBO is like a warm cuddle at the end of summer or a big mug of tea when you come home from a long day at work. It just gives me all the gooey feelings. The first week of GBBO is always cake week, and since I wasn’t sure what type of cakes were going to be made, I decided to go with inventing my own creation – lime and passion fruit cake.
The first thing I did when I made the passion fruit icing for this cake is text my friend Aarani “I think I have made the best icing known to man.” I’m not one to boast on the regular, but I’m pretty sure I could drink this icing, it’s that good. I’ve been having a thing for passion fruit all summer, even since I started buying passion fruit bubble teas and smoothies from T4 at Westfields (I love that I live so close to this). I had never used it myself unless for an Eton Mess type dessert. So you can imagine how ecstatic I was when I successfully made an icing and sauce that actually tasted like passion fruit and paired well with the lime sponge.
Well done me. I think I should reward myself with another slice of cake right now.
Lime and passion fruit cake
For lime sponge:
200g caster sugar
210g self-raising flour
1 tbsp baking powder
2 limes – zest and juice
For passionfruit icing:
225g icing sugar
pulp of 2 passion fruits
For passionfruit sauce:
125mls caster sugar
pulp of 4 passion fruits
1. Pre-heat oven to 180°C and prepare two 20cm cake tins.
2. To make the sponge, beat the sugar and butter until pale and fluffy. Slowly beat in the eggs whilst mixing in the self-raising flour and baking powder. Add the zest and juice of the limes and mix well. If the batter is too liquid, add a bit more flour until it reaches the right consistency. Pour into the two tins and bake for 15-20 mins.
3. To make the icing, beat the butter, mascarpone and icing sugar together. Scoop out the pulp from the passionfruits and fold in. Refrigerate whilst waiting for the sponge to cool.
4. In a pan, put the sugar, water and passion fruit pulps for the passion fruit sauce. Simmer for 20 minutes, making sure you mix regularly and let it cool down completely.
5. When the sponge is completely cool, slather or pour the icing in between the layers and on top. Drip the passionfruit sauce on the top.