The Australian Womens' Weekly has a new Cakebaking book claiming to have 53 new recipes which is great because some of the recent publications have been a combination of recipes from their previous cookbooks.
I assumed that Madeira cake was from Madeira but it's actually English, so now it seems a little less exotic (but deeeelicious nonetheless!).
180g (5.5 ounces) butter
1 teaspoon finely grated lemon rind
3/4 cup (165g) castor sugar
3/4 cup (110g) self raising flour, sifted
1/3 cup (40g) ground almonds
1/3 cup (80ml) passionfruit pulp (3 large passionfruit)
Sour cream frosting
1 cup (240g) sour cream
1/2 cup (80g) icing sugar
1. Preheat oven to 180*C/350*F. Grease and line 20cm (8 inch) square cake pan with baking paper.
2. Cream butter, sugar and lemon rind until light and fluffy. Beat in eggs one at a time. Stir in sifted flour, ground almonds and 1/4 cup of the passionfruit pulp. Did you know that you can buy canned passionfuit?
3. Spread batter into pan. Bake the cake for about 40 minutes. Stand cake 10 minutes before turning top-side up onto wire rack to cool.
4. To make the frosting, beat sour cream and sifted icing sugar with an electric mixer until combined. I decided to hand whisk it instead which takes longer but a great stress reliever. We bought a small tub of 200g and it was still too much for the cake so I suggest buying the smallest quantity you can get.
5. Spread frosting over the cake, drizzle with remaining passionfruit pulp.
The cake will keep in an airtight container in the refrigerator for 4 days, or in the freezer (without frosting) for 2 months.
|Picture of the cake from the book|
|Isn't my mini hand whisk cute?|
This Passionfruit Madeira Cake was in the "Bake and Keep" section, but honestly how could one possibly have a cake and not eat it straight away? This is what remained after 10 minutes!