Why Tropical Fruit Cakes?
The first seasons peaches are popping up in fruit shops and mangos are starting to fill the shelves.
The sweet smell of warm weather fruit is one of the first signs that months of barmy weather are on the way.
Based on a classic carrot cake recipe, with the addition of passionfruit, pecans and coconut, these cakes are easy to make - with only one bowl needed.
Like all good carrot cake recipes, these cakes are super moist, topped with a smear of cream cheese icing, but tastier with the addition of sweet passionfruit and toasted coconut.
You can easily make these cakes into one cake by substituting the cake patties for a 23cm spring form cake tin.
250ml sunflower oil
220g caster sugar
250g self raising flour, sifted
1 carrot, grated
zest of 1 lime
zest of 1 orange
pulp of 3 passionfruit
50g shredded coconut, toasted
60g pecans, roughly chopped
pulp of 4 passionfruit
3 tablespoons caster sugar
50g unsalted butter, very soft
250g cream cheese, at room temperature
½ cup icing sugar, sifted
Preheat oven to 180°C. Place 24 medium patty cases on a tray or resting in a muffin tray (alternatively line a 23cm spring from cake tin).
In a bowl add the oil and caster sugar and whisk to combine. Add the eggs and whisk until incorporated. Fold in the flour followed by the carrot, citrus zest, passionfruit, coconut and pecans. Stir to combine but make sure to not over work.
Divide the mixture amongst the patty cases filling halfway.
Bake for 20 minutes or until a skewer comes out clean. Alternatively bake the whole cakes for 40 minutes or until a skewer comes out clean.
Cool for 5 minutes before transferring to a wire rack to cool completely.
To make the icing, in a small saucepan combine the passionfruit pulp and sugar. Bring to a simmer over medium low heat and cook for 2-3 minutes or until the passionfruit is syrupy.
Take off the heat and allow to cool.
In the meantime, in the bowl of an electric beater, place the butter and icing sugar. Beat for 5-8 minutes until light and fluffy. Add the cream cheese and beat until combined.
Divide the icing amongst the cool cakes and drizzle with ½ teaspoon of passionfruit syrup.
Makes 24 cupcakes.