Passion cake

Passion cake

Bake Sarah Cook's scrumptious triple-layer cake for someone you love this Valentine's Day

Difficulty and servings

Moderately easy

Serves 10

Preparation and cooking times

Preparation time

Prep 1 hr

Cook time

Cook 25 mins

Freezable

Freeze sponge only

Method

  1. Heat oven to 180C/160C fan/gas 4. Oil and line the bases of 3 x 20cm sandwich tins with baking parchment. Mix the flour, cinnamon, baking powder, half the sugar and the coconut in a large mixing bowl. In another bowl mix the beaten whole eggs, mashed bananas, grated carrot, drained crushed pineapple, milk and oil. Beat the egg whites until stiff, then add the remaining sugar and beat until stiff and shiny again.
  2. Stir the wet mixture into the dry until smooth and lump-free, then using a large metal spoon or spatula, fold in the egg white mixture. Divide evenly between the tins and bake for 25 mins until risen and a skewer comes out clean. You might need to swap the position of the tins after 20 mins.
  3. For the drizzle, scoop out the passion fruit pulp into a small pan. Add the pineapple juice and caster sugar and heat until bubbling, then bubble until syrupy. For the icing, beat the cheese and butter until lump-free, then beat in icing sugar and vanilla. Chill until ready to assemble.
  4. Poke the cakes all over with a skewer, drizzle over most of the passion syrup, then cool. Once cool, spread the icing over two of the sponges. Sandwich together and top with the third, un-iced, sponge. Drizzle over the remaining syrup.

PER SERVING

611 kcalories, protein 7g, carbohydrate 80g, fat 32 g, saturated fat 13g, fibre 3g, sugar 56g, salt 0.83 g

Recipe from Good Food magazine, February 2011.

Try 3 issues of Good Food magazine for £3 - subscribe now!

Latest comments and suggestions

  • Binder photo RK

    02 February 2011

    RK commented on this recipe

    I love this

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Shiv

    03 February 2011

    Shiv rated this recipe

    4 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Iceteabar

    16 February 2011

    Iceteabar rated and commented on this recipe

    2 stars

    Not as good as I expected. Tastes like a Christmas cake

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Claire

    24 February 2011

    Claire rated and commented on this recipe

    5 stars

    best cake I've ever made even my mum loved it

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo susannah

    02 March 2011

    susannah rated and commented on this recipe

    5 stars

    This recipe is FABULOUS! I served it as a pudding but it would be equally good for a special tea party. It's really moist and fruity and not overly bananery (if you know what I mean). YUM YUM.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Vic and Ian

    09 May 2011

    Vic and Ian commented on this recipe

    Tasted like something was missing. Needed more cinnamon. I did not have any over-ripe bananas and I think this was a mistake for me as used bananas from the supermarket and they are always a bit green. The flavours did not meld seemlessly and my egg whites and sugar did not whip up very well which may have made a difference. Plus, the flavour of passion fruit is not too my liking. I found the flavour a bit sickly.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Poppy B

    30 June 2011

    Poppy B commented on this recipe

    I made this the day before we wanted it then travelled with it for four hours in the car. It was still fantastic, and stayed moist all weekend actually improving on the second day.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Karlyn

    20 July 2011

    Karlyn rated and commented on this recipe

    5 stars

    Made this for my daughter's birthday. As we are both wheat intolerant I made it with Gluten Free self raising flour. Turned out to be the most amazing cake I have ever made. Everybody loves it.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo maiddaisy

    24 August 2012

    maiddaisy rated and commented on this recipe

    3 stars

    Tried this for the first time today. I'm no expert and I won't be applying for the Great British Bake-off but I can bake cakes. However, I followed this recipe to the letter and the cake is very heavy and dense. Tastes ok and nothing goes to waste in this house so it will be eaten but I won't do it again.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Serious Eats

    19 September 2012

    Serious Eats rated and commented on this recipe

    4 stars

    I had the same issue with the density of the cake - it looked more like a pancake than a cake to be honest (!) but I did use a much bigger tin and the meringue most probably wasn't aerated enough so I put it down to that rather than the recipe. It was an absolutely beautiful fruity treat though! I sieved out the pips for the passionfruit drizzle after making the syrup though as I'm not the biggest fan of the crunch but it was delish!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo bambimcsweeney

    22 October 2012

    bambimcsweeney commented on this recipe

    Delicious cake, came out really well. I found it very moist. I wonder if the people who had problems with density overmixed the batter? The only problem for me was the icing which had far too little sugar for my taste, I added at least a double quantity, plus a little orange zest to give it a bit more flavour. I did two layers rather than three as I only had two tins, omitted the passion fruit drizzle, and topped with the icing instead. Will definitely make this again.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo alittlebitofwhatufancy

    30 December 2012

    alittlebitofwhatufancy rated and commented on this recipe

    5 stars

    Awesome recipe. Someone said it may be the 'most perfect cake ever'. I cheat & use passion fruit juice to make the sauce. (or strain the sauce of the seeds when I use real fruit). I also use all the yolks from the eggs, rather than having them hanging around. I always forget the milk & it tastes just as great. Split the filling into 3, and there's enough to frost the top layer; I make tram lines with a fork, then drizzle over the passionfruit syrup. You get an awesome tang, and it looks great.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

Difficulty and servings

Moderately easy

Serves 10

Preparation and cooking times

Preparation time

Prep 1 hr

Cook time

Cook 25 mins

Freezable

Freeze sponge only

Ingredients

  • 150ml sunflower oil , plus a little extra for the tin
  • 300g self-raising flour
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • 300g caster sugar
  • 50g desiccated coconut
  • 2 eggs , plus 2 egg whites, whole eggs beaten
  • 2 over-ripe bananas , mashed
  • 140g carrots , grated
  • 432g can crushed pineapples in juice, drained in a sieve, reserving the juice (or briefly whizz a can of pineapple chunks, then sieve)
  • 100ml milk

FOR THE DRIZZLE & ICING

  • 4 ripe passion fruits , halved
  • 25g caster sugar
  • 200g tub soft cheese
  • 100g softened butter
  • 85g icing sugar
  • 1 tsp vanilla extract
Print this recipe
Add to your binder

PER SERVING

611 kcalories, protein 7g, carbohydrate 80g, fat 32 g, saturated fat 13g, fibre 3g, sugar 56g, salt 0.83 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.
  • You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.

Follow Good Food

Advertisement

All about Good Food

Magazine

Good Food Magazine

Subscribe to Good Food magazine - enjoy 100+ triple-tested recipes delivered to your door, every month.

Order today, and receive your first 3 issues for just £3

On TV

Foodie TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk.

Good Food Apps

Good Food Apps

For Good Food on the go, download our apps to your phone or portable device.
Find out more here

Buy ingredients

With just one click, the full list of recipe ingredients will be put into a basket at your choice of provider. Choose from:

mySupermarket Compare prices and choose a retailer you wish to buy them from.

Ocado Let Ocado deliver all you need for this recipe, right to your door

Tesco Buy all the ingredients from our recipes through your Tesco online shop.

new

Asda Shop with Asda? You can now buy ingredients for our recipes via your Asda online shop.

In association with the above providers. Terms and conditions apply.

Close