- 2 tablespoons poppy seeds
- 65 grams Milk
- 185 grams Butter, at room temperature
- 0.5 orange zest, finely grated
- 160 grams caster sugar
- 3 eggs, room temperature
- 250 grams Self Raising Flour
- 80 grams orange juice, freshly squeezed
- 200 grams caster sugar
- 65 grams water
- 1 tablespoon passionfruit pulp
- 250 grams Butter, at room temperature
- 200 grams cream cheese, at room temperature
- 460 grams icing sugar
- 2 tablespoons passionfruit pulp
1. Preheat oven to 180 degrees. Grease and line a 19cm square cake pan with baking paper
2. Combine poppy seeds and milk in a small bowl and let sit for 20 minutes.
3. Place butter, zest, sugar into TM bowl and mix at speed 5, 7 seconds or until light and fluffy.
4. Add eggs one by one, mixing at speed 5, 2 seconds until each egg is just combined (mixture will appear curdled).
5. Place half the flour in TM bowl, poppy seed mixture, orange juice then the rest of the flour and mix at speed 6, 10 seconds.
6. Bake for 1 hour or until a skewer comes out clean. Cool in tin for 5 minutes then turn out onto a wire rack to cool completely.
1. Line a shallow baking tray with baking paper.
2. Combine 1 cup (200g) caster sugar and water in a saucepan and stir over a low heat until sugar dissolves.
3. Increase heat to high and boil for 10 minutes or until syrup turns a rich golden colour.
4. Take off heat, add passionfruit and swirl around, taking care as syrup will splatter.
5. Return to stove and boil for 30 seconds.
6. Pour syrup onto tray and tilt to form an even layer. Cool and set then break into shards.
1. Place butter and cream cheese into TM bowl and mix at speed 5-6, 8 seconds or until light and creamy.
2. Add a third of the sugar at a time, mixing at speed 5-6, 10 seconds each time. Add the passionfruit with the last bit of sugar.
1. Once cake is cool cut into three layers.
2. Spread the passionfruit icing on the cake base then add the next cake layer. Repeat and then use the last of the icing on the top of the cake.
3. Decorate the top of the cake with the toffee shards.
Passionfruit Toffee Shards (must be done on the stove to reach at least 150 degrees)
***Converted from the recipes+ October 2013 magazine, Cake of the Month***
1. Make toffee shards on the day of serving. Avoid making during humid weather, because moisture in the air will cause the shards to soften.
2. Make cake up to 1 day ahead, store in an airtight container at room temperature.
3. Assemble cake and icing several hours before serving and store in the fridge covered.
4. Cake batter will look like it's curdled after adding the eggs. That's ok, it will all come together when you add the rest of the ingredients.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Other users also liked...
- LCHF Mini Fat Head Danishes
- Lemon Bliss Balls
- Apricot Macadamia Crackers
- Chocolate Mint Biscuits
- Mum's Shortbread
- Chocolate Hazelnut Cake
- Peanut Butter Biscuits
- Choc Peanut Butter Bliss Balls
- Walnut choc chip meringue cake
- Yummy Rocky Road
- Fructose free, dairy free cinnamon cookies
- Cranberry chocolate snack bars
- Inside-out chicken parmigiana - Dani Valent
- Mushroom cappuccino - Dani Valent
- Thai Green Chicken Curry with Coconut Rice
- LCHF Mini Fat Head Danishes
- Easy Mini Quiches
- Dulche de leche
- Easy Cheesey Mac and Cheese
- Christmas Pudding - Gluten Free or Regular
- White Chocolate and Macadamia Cheesecake
- SALTED CARAMEL VODKA
- Simple Mantou (Steam Bread)
- Vegetable and Lentil Soup