Passionfruit and Raspberry Layer Cake

Preparation

15 mins

Cooking

35 mins

Makes

Serves 12

Low FODMAP serve

1 slice

Who could resist a slice of our mile- high classic Passionfruit and Raspberry Layer Cake, stuffed with fresh sweet summery raspberries and passionfruit, and generously slathered with vanilla icing?

It’s far too good to save for just one season!

What you'll need

230g butter, melted

1 cup caster sugar

2 eggs

½ cup vegetable oil

½ cup lactose free milk

1 teaspoon vanilla essence

3 cups Lo-Fo Pantry Plain Flour

4 ½ teaspoon baking powder

1 teaspoon salt

1 punnet raspberries

2 passionfruit

For the icing

120g butter, softened

500g icing sugar

¼ cup lactose free milk, hot

1 teaspoon vanilla essence

2 punnets raspberries

4 passionfruit

Process

Step 1

Preheat the oven to 180°C and grease and line 2 x 6 inch circular baking tins.

Step 2

In a large mixing bowl, combine melted butter, sugar, eggs, oil, milk and vanilla, then whisk until smooth.

Step 3

Sift in the flour and add the baking powder and salt.

Step 4

Add in the pulp of passionfruit and all of the raspberries. Stir until a smooth batter forms.

Step 5

Divide the mixture evenly between the two cake tins and bang lightly on the kitchen bench. Bake for 35 minutes or until golden and an inserted skewer comes out clean.

Step 6

Cool the cakes in the tins for 5 minutes before turning out onto wire racks to cool completely.

Step 7

Make the icing by creaming the butter and icing sugar together, and then continuing to whip while gradually adding the hot milk and vanilla.

Step 8

Level off the cakes. Spread icing over the bottom cake and then top with half the remaining raspberries and passionfruit pulp. Place the second cake on top and repeat.

*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet

Passionfruit and Raspberry Layer Cake

Preparation

Cooking

Makes

Low FODMAP serve