Lime Passionfruit Dessert Cake

light and fluffy bake this scrumptious passionfruit cake for any event whether dusted with icing sugar or iced everybody will love the flavours on this dessert cake recipe

The ingredient of Lime Passionfruit Dessert Cake

  • melted butter for greasing
  • 280g 1 1 4 cups caster sugar
  • 125ml 1 2 cup milk
  • 125g butter cubed
  • 225g 1 1 2 cups self raising flour
  • 2 teaspoons finely grated lime rind
  • 60ml 1 4 cup passionfruit pulp approximately three passionfruit
  • 3 eggs
  • four passionfruit greater to serve
  • whipped cream to serve

The Instruction of lime passionfruit dessert cake

  • ufeffpreheat oven to 180u00b0c brush a 3cm deep 20 x 30cm base size cake pan with the melted butter to oil line the base and facets with non stick baking paper
  • place the sugar milk and butter in a massive saucepan over medium low warmness use a whisk to stir till the combination is easy do not boil see microwave tip remove from the warmth and set aside for five minutes to chill slightly
  • use a first class sieve to sift 1 2 the flour into the pan and stir with the whisk until clean sift the ultimate flour over the top and stir till smooth add the lime rind passionfruit pulp and eggs and stir with the whisk till properly mixed
  • pour the combination into the organized pan and tap the pan on a bench to release any huge air bubbles bake in preheated oven for 35 minutes or until a skewer inserted within the centre of the cake comes out easy remove the cake from the oven and set aside for 2 mins before turning onto a wire rack turn the cake proper manner up and set aside for 20 minutes to cool barely
  • cut the more passionfruit in half of and scoop the pulp right into a small bowl cut the nice and cozy cake into squares and serve topped with whipped cream and a spoonful of passionfruit pulp

Nutritions of Lime Passionfruit Dessert Cake

fatContent: 405 822 calories
saturatedFatContent: 16 grams fat
carbohydrateContent: 9 grams saturated fat
sugarContent: 57 grams carbohydrates
fibreContent: 37 grams sugar
proteinContent: n a
cholesterolContent: 7 grams protein
sodiumContent: 119 milligrams cholesterol

Ricotta Cheesecakes With Orange And Raisin Compote

these bite sized beauties are ideal picnic fare no cutlery required

The ingredient of Ricotta Cheesecakes With Orange And Raisin Compote

  • 300g sparkling ricotta
  • 250g cream cheese at room temperature chopped
  • 100g 1 2 cup caster sugar
  • 3 eggs
  • three teaspoons vanilla bean paste
  • 300g ctn bitter cream
  • 35g 1 four cup cornflour
  • 100g orange flavoured dark chocolate finely chopped
  • 170g 1 cup raisins
  • 250ml 1 cup dessert wine
  • four oranges peeled finely chopped

The Instruction of ricotta cheesecakes with orange and raisin compote

  • ufeffpreheat oven to 160c line six 185ml three 4 cup muffin pans with paper instances use an electric beater on low velocity to conquer the ricotta cream cheese sugar eggs and a pair of teaspoons of vanilla in a bowl until simply blended beat in sour cream and cornflour fold inside the chocolate
  • spoon a few of the covered pans bake for 30 35 minutes or till simply set transfer pan to a wire rack to chill completely cover and sit back for 2 3 hours
  • meanwhile simmer raisins and wine in a small saucepan over low heat for 3 four mins transfer to a bowl and funky for 20 minutes stir in orange and closing vanilla cover and sit back for 2 three hours
  • serve the cheesecakes with the orange raisin compote

Nutritions of Ricotta Cheesecakes With Orange And Raisin Compote

fatContent: 755 24 calories
saturatedFatContent: 47 grams fat
carbohydrateContent: 29 grams saturated fat
sugarContent: 65 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 15 grams protein
sodiumContent: n a