blood orange and passionfruit cake with passionfruit icing

It's both blood orange and passionfruit season here in Sydney so I decided to use both to make this cake. The original recipe came from from the Australian Women's Weekly Baking Collection cookbook, a copy of which lives on a bookshelf in my kitchen. The cake was made in a loaf tin but I couldn't go past baking it in my favourite bundt tin.

Although I used a blood orange to make the cake, of course you could use a regular orange. I don't like the crunch of passionfruit seeds in my cake so I removed the seeds from the passionfruit pulp by whizzing the pulp in a mini food processor before straining it through a sieve. You discard the seeds but save the juice and 2 large passionfruit made 30 mls of passionfruit juice.
The cake is a basic butter cake which uses both the orange rind and the pulp in the batter, so you'll need a food processor or blender for this recipe.

Like most cakes, it's all about the icing and here the cake is topped with some passionfruit glace icing.

Here's the recipe for you which makes a small bundt cake. For all my recipes I use a 250 ml cup, a 20 ml tablespoon, unsalted butter and 60 g eggs. My oven is a conventional oven so if you have a fan-forced oven you may need to reduce the temperature by 20°C.
Blood orange and passionfruit bundt cake with passionfruit icing  inspired by an Australian Women's Weekly recipe
150g blood oranges 
30mls passionfruit pulp or juice 
110g unsalted butter, softened 
½ cup (110g) caster sugar 
1 egg 
1 cup self-raising flour (150g) 
¼ cup plain flour (37.5g)
pinch salt
¼ cup (60ml) milk 
Passionfruit icing 
¾ cup (120g) sifted icing sugar 
10g butter, melted 
1 tbs passionfruit pulp 
1 tbs blood orange juice 
Preheat oven to 180°C, conventional. Grease and flour a small bundt tin then place in the fridge until required. 
Using a vegetable peeler, remove the rind from the oranges and reserve. Using a small sharp knife, remove white pith from the oranges, discarding the pith. Quarter the orange and discard seeds. Blend or process orange flesh and rind until pulpy - you should have at least ½ cup (125mls) of orange pulp. Stir in the passionfruit pulp. 
In a large bowl, cream the butter and sugar until light and fluffy. Add the egg and mix on low speed until incorporated. Add the sifted flour in thirds, alternating with the milk and orange mixture and mix until combined. Spread the mixture into the prepared pan. Bake cake for about 45 minutes or until a skewer inserted in the cake comes out clean. 
Stand in the pan for 10 minutes then turn out onto a wire rack to cool. 

Stir ingredients in a medium bowl until mixture is smooth and of a drizzling consistency. Drizzle the icing over the cooled cake and allow to set before serving. 


I do love a butter cake and this one is no exception. The cake is lovely and let's face it the passionfruit icing just makes the cake a little bit special. 
See you all again next week with some more baking from my kitchen.
Bye for now,

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