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the goods 1 cup dried apricots, diced 1 cup orange juice zest 1 orange 8 oz / 220g butter, at room temperature 1 1/2 cups sugar 4 eggs 1 1/2 cups self raising flour 1/2 cup corn flour / starch 1 tspn baking soda 1 cup dessicated coconut (not sweetened) 1/2 cup applesauce frosting: 8 oz / 220g butter, at room temperature 16 oz / 450g confectioners / icing sugar (1 box)
7oz / 200g can passion fruit pulp or 3 passion
fruit active time: 20 minutes total time: 1 hr you will need:
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Paulette, the passion fruit frosted hot mess This cake just makes me think of Jennifer Coolidge. Well, Jennifer Coolidge 'in character'. Overblown, fruity, camp and delicious.
Apricot and coconut cake sandwiched and literally
overwhelmed with passion fruit butter cream
frosting.
The photo looks so messy and rolled-in-the-hay because
before I could photograph it, my guests had all had
their way with Paulette. Heat the orange juice in the microwave for 1 min Soak the diced apricots and orange zest in the hot juice whilst you get on with everything else. Pre heat the oven to 350f Grease and line 2 9 inch cake pans Cream butter and sugar in a mixing bowl Add eggs one at a time and beat until incorporated Add remaining ingredients and beat 2 mins Divide batter between the 2 pans and bake around 20-25 mins or until cake feels firm to touch and had browned. Cool in pans and then invert onto a wire rack until ready to frost. Frosting: Whip butter and icing sugar in a bowl. Use electric beaters, but start slowly until you incorporate the sugar. Increase the speed and beat until lighter and fluffier. Add the passion fruit a tablespoon at a time and keep beating until the entire can has been added. Spread a third of the frosting over the bottom layer of cake, place the second layer on top and spread the remaining frosting over the top and sides of the cake.
(the seeds of the passion fruit are edible)
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