Source: Ravneet Gill’s recipes for passion cake and creme fraiche loaf
Passion cake
Servings 12 people
Ingredients
Cake
- 50 g walnuts
- 2 eggs lightly beaten
- 260 g light brown sugar
- 0.5 tsp salt
- 1 tsp ground cinnamon
- 0.5 tsp ground ginger
- 0.5 tsp bicarbonate of soda
- 1 tsp baking powder
- 150 g plain flour
- 100 g wholemeal flour
- 260 g neutral oil
- 1 banna ripe
- 190 g carrot grated
- 2 drops orange blossom water
Icing
- 75 g unsalted butter softened
- 45 g caster sugar
- 1 pinch sea salt flakes
- 320 g cream cheese room temperature
- 1 passion fruit
- 2 tbsp icing sugar
Instructions
- Heat the oven to 180C (160C fan)/350F/gas 4 and line two 20cm cake tins with baking paper. Spread out the walnuts on a baking tray and toast in the oven for 12–15 minutes, stirring halfway. Leave to cool, then crush and set aside.
- Whisk the eggs and sugar in a stand mixer on a medium speed until pale, thick and fluffy. In a bowl, mix the salt, ground spices, both raising agents and both flours.
- Slowly pour the oil into the egg mixture, feeding it in bit by bit and making sure it’s fully incorporated before adding any more. Mash the banana with a fork, then stir into the egg mixture. Add the dry ingredients, mix well until fully incorporated, then stir in the carrot, crushed walnuts and orange blossom water. Divide the mixture between the prepared tins and bake for 30-35 minutes, or until a skewer comes out clean. Leave to cool in the tins.
- For the icing, beat the butter and caster sugar for a few minutes until fluffy. Scrape down the sides of the bowl, then add the salt and cream cheese, and beat for a few minutes more, until it just comes together (do not over-mix).
- Scrape out the seeds and juice from the passion fruit and tip into the mixer. Sift in the icing sugar and beat again quickly, until combined.
- Use the icing immediately, or pop it in the fridge until you are ready to spread it in between and on top of the cooled cakes. The cake will keep in an airtight container in the fridge for three days.
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