Passion Fruit and Orange Cake with Raspberry Ganache

A light cake full of flavours that blend well together. The tart raspberry ganache goes perfectly with the subtle flavour of orange and passion fruit.

Makes 1 medium cake

Ingredients:

For the cake:

1 passion fruit

1 orange, zested

170g unsalted butter

170g caster sugar

4 medium eggs

170g self-raising flour

For the raspberry ganache:

150g fresh raspberries

200g white chocolate

150ml double cream

To decorate:

50g desiccated coconut

3 slices of orange

1 tsp icing sugar

Method:

To start, preheat the oven to 180 degrees C, line 2 x 20cm diameter cake tins with greaseproof paper. Cream the butter, sugar and orange zest in the bowl of an electric mixer. Once that is creamed, add in the eggs and mix on a high speed until it has become lighter in colour. Next, fold in the flour and the inside of the passion fruit (seeds). Once combined, pour into the tins and cook in a preheated oven for 20 - 25 minutes or until it is golden brown and when a skewer is inserted, it comes out clean.

To make the raspberry ganache, heat the cream and white chocolate in a saucepan on a medium heat. When the white chocolate has completely melted, remove from the heat and stir in the raspberries. Using a hand mixer, whip the mixture until the raspberries have completely broken down and the mixture has turned pink.

To finish off, take the baked cakes and remove them from the tins. To toast the desiccated coconut, put it in a small frying pan with no oil, and heat on a medium heat until it turns golden brown. Spread the ganache onto the bottom layer of the cake, sprinkle on the toasted coconut and put the top layer of the cake on top. Dust with icing sugar and add on the orange. Serve!

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