The Sweet Taste of Freedom!

Passionfruit and White Chocolate Cake  

The challenge of surviving a Cambridge exam term is one that I am very glad I won’t ever have to repeat again. Being one of the first to finish has an array of perks. Not only do you get to stop revising first!!!! but you also get the most wonderful satisfaction of drenching those that finish in sticky alcoholic substances as they shoot out of their last exam (and in my case it gives me an excuse to bake).

Florrie, my Latin American buddy, went to Mexico for her Year Abroad and grew a love affair with the most passionate of all fruits maracuyá, native to Brazil, Paraguay and northern Argentina. The passionfruit isn’t used in many British delicacies and oh-boy are we missing out! Together with white chocolate it makes a match-made in heaven and makes the raspberry seem like the pushed-aside sordid lover of the past whilst in swans the passionfruit in all its pulpy glory. Don’t be put off by the seeds! They add lovely texture to the cake alongside the creaminess of the white chocolate ganache. Have a go at the recipe and lets start to bring in this Latin American beauty into more of our British baking! (Obviously not completely ditching the raspberry – anything with raspberry in is by default a-mazing! It is undoubtedly my favourite of all berries).

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…a shout out to Miriam who *helped* me bake the cake! (By help I mean she was actually sneakily eating the caramel shortbreads I had made the day before ^photographic evidence^ – get your hands off the tin Goode!)

 

Passionfruit and White Chocolate Cake Recipe 

Ingredients

White Chocolate Cake

240g white chocolate

180g butter, chopped

85ml cold water

155g caster sugar

 2 eggs

150g plain flour, sifted

115g self-raising flour, sifted

Passionfruit sauce

 6 passionfruits

60g caster sugar

White chocolate ganache

400g white chocolate

150ml double cream

Method

  1. Preheat the oven to 160°C. Grease and line two round 20cm cake tins with butter and then baking paper.

  2. Place the white chocolate, butter and water in a saucepan over low heat. Keep on the heat, stirring occasionally, until the chocolate melts. Remove the pan from the heat and set aside for 5 minutes to cool slightly.
  3. In a separate bowl mix the sugar and eggs together and then add the previously mixed white chocolate, butter and water combo. Add the flours and stir until well combined. Pour the mixture into the lined tins and bake in the oven for 30-35mins or until golden brown. Set aside for 30 minutes, then turn onto a wire rack to cool completely.
  4. To make the passionfruit sauce, cut the passionfruits in half and scoop out all of the pulp. Place the passionfruit pulp and sugar in a saucepan over a medium heat and bring to boil. Cook, stirring, until the sauce thickens. This can take a while, but do be sure that it doesn’t burn! Set aside to cool completely.
  5. To make the ganache, place the white chocolate (broken into chunks) and double cream in a heatproof bowl over a saucepan half-filled with simmering water (make sure bowl doesn’t touch the water) and stir until smooth. I used milkybar white chocolate which came out delicious – it is also generally on offer at Sainsbury’s – score!
  6. Take one of the cakes and spread over half of the white chocolate ganache and then all of the passionfruit sauce. Place the second cake on top and cover with the remaining ganache. Don’t be too meticulous here! You want the ganache to oooooze down the sides!
  7. Set aside and wait for the ganache to harden, if this is for a particular event, perhaps make it the night before and try not to tuck in until the day after! It takes so much better once the ganache has hardened a little.
  8. Enjoy with a cuppa!

nat

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