Monday, 27 February 2012

Tempt my Tummy Tuesday... Banana and Raspberry cake with Passionfruit icing!!

 I found this recipe in the latest Australian Good Taste Magazine and thought it worthy of this spot! I absolutely love love finding new, exciting recipes to try out.

Banana And Raspberry Cake with Passionfruit Icing:

Melted butter, to grease
125g butter, chopped
140g (2/3 cup) firmly packed brown sugar.
2 eggs, lightly whisked
125g (1/2 cup) sour cream
260g (1 cup) mashed banana (about 4 bananas)
225g (1 1/2 cups) Self-raising Flour
1 tsp ground cinnamon
1/4 tsp bicarbonate of soda
100g Frozen raspberries
125g cream cheese, room temperature
40g butter, room temperature
80g (1/2 cup) pure icing sugar
60ml (1/4 cup) fresh passionfruit pulp
Rasperries to serve.

1. Preheat oven to 180C. Stir the butter and sugar in a small saucepan - low heat - until melts. Set aside and cool for 10 minutes.
2. Stir the egg, sour cream and banana into butter mixture.
3. Sift flour, cinnamon and bicarb into large bowl. Add banana mixture, stir until combined. Fold in raspberries. Spoon into prepared pan.
4. Bake 1 hour, 10 mins.
5. Cool 5 mins before transferring to wire rack.
6. Use an electric beater to beat cream cheese, butter and icing sugar in bowl until pale and creamy. Beat in half passionfruit pulp. Spread over cooled cake. Top with raspberries and drizzle with remaining passionfruit pulp.

Hope you enjoy baking this fruity delight.....

Check out other tempting recipes at:

1 comment:

  1. Ymmy! This sounds amazing! I would love for you to stop on over and link up some family friendly recipes you might have. We are trying to encourage kids cooking in the kitchen. If you have any recipes you want to share, come link up.
    Thanks! Homeschool blessings, Carrie