Sugar-dusted passion cake

Sugar-dusted passion cake

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(4 ratings)

Prep: 20 mins Cook: 1 hr


Cuts into 12 squares
This is a cross between a carrot cake and a hummingbird cake – a very popular fruity bake Down Under

Nutrition and extra info

  • Can be frozen un-iced

Nutrition per serving

  • kcalories487
  • fat30g
  • saturates8g
  • carbs50g
  • sugars36g
  • fibre0g
  • protein7g
  • salt0.36g
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  • 250ml sunflower oil, plus a little extra for greasing

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 140g dark muscovado sugar
  • 250g wholemeal flour
  • 100g desiccated coconut
  • 2 tsp mixed spice
  • 2 tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 50g walnut, roughly chopped



    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

  • 4 egg, lightly beaten with a fork



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 3 tsp vanilla extract
  • 250g carrot, peeled and grated



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 432g tin crushed pineapple, drained, reserving 50ml juice (from Sainsbury's, or see Know-how, below)



    With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

  • zest and juice 2 limes



    The same shape, but smaller than…

  • 200g caster sugar
  • icing sugar and doilies, mascarpone and natural yogurt, to serve

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  1. Heat oven to 160C/fan 140C/gas 3. Grease and line a deep, 20cm square tin with baking paper. Sift the muscovado until it’s lump-free. Tip into the largest bowl you have with the flour, coconut, mixed spice, baking powder and walnuts, then mix well. In a jug, whisk together the oil, eggs and 2 tsp of the vanilla extract, then pour over the dry ingredients. Add the carrot, pineapple, reserved pineapple juice and lime zest to the bowl, then give everything a really good mix until combined. Scrape into the tin, then bake on a low to middle shelf for 1 hr, until a skewer inserted comes out with just moist crumbs clinging to it and no sticky mix. Once cool, the cake can be frozen for up to 3 months, then soak with the syrup once defrosted.

  2. Meanwhile, make a lime syrup by gently heating the caster sugar, lime juice and final tsp of vanilla in a small pan. Once dissolved, boil for a few mins until syrupy.

  3. Leave the cake in its tin until cool enough to handle, then turn upside-down onto a wire rack. Using a skewer, poke holes all over the cake and drizzle over the syrup a little at a time, waiting for the last addition to soak into the cake before pouring over any more. Cool completely, then trim the edges. Will keep for a few days in an airtight tin.

  4. To serve, return the cake to a serving plate, right side up, and place a doily, or a few doilies, over the top. Dust liberally with icing sugar, then very carefully lift off the paper without disturbing the sugar. Serve immediately, as the icing sugar will begin to melt after a while, with a dollop of something creamy on the side – try mixing equal amounts of mascarpone and natural yogurt with a little more icing sugar.

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Comments (10)

healthcritic's picture

This food looks really good. Can I use coconut sugar instead the dark muscovado sugar?
I found coconut sugar is more healthier than any sugar available in the market. Also, there are more info from this site that attracts me to use it =) ...

orangeprose's picture
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Made this to take into work to appease cake-starved colleagues. Was a bit suspicious of poor reviews but saw it as a challenge!

It was actually very nice. It's pretty sweet and rich so you don't need large slices, so it's perfect for an office or big family. If I make it again I shall try to somehow get more citrus taste into it (without harming the mixture) as all that pineapple can be a bit much.

Good though, worth a go. Everyone at work liked it.

blulou's picture

For adding syrup to a cake you need either a warm cake and a cold syrup or a cold cake and a warm syrup. I also find its easier if the cake is still in the tin as the syrup cant run off.

artyray's picture

mmkk_21 I would suggest that you don't bother heating the mixture. The sugar will dissolve in the lime juice if you stir well and it will still become syrupy. This mixture will definitely sink down into the cake leaving it moist and very tasty.

mmkk_21's picture

The cake worked for me which was fine. However, I couldnt get the syrup right. It kept turning into caramel and would not sink into the cake.

Any suggestions?

alexphoenix's picture

I have just made this cake with my to year old who greatly enjoyed helping as there were so many smaller jobs to do! Definatly worth the effort especially on a rainy day. Can be abit dry if you don't serve it with anything. Also i did two loaf tins and have frozen one and the amount was perfect.

chad1776's picture

cake recipe's give a tin size for the ingredients.If you wish to make a larger cake what is the best way to calculate the ingredients?

frawla's picture

this is the second time i,m doing it, it is a very nice cake, i took some at work and they all liked it.

ten10ten's picture

made this today it turned out well it looked impressive and tasted good especially with ice cream, the cake is very filling and therefore probably too big unless you use half and freeze half. the preparation took longer then stated.

linkevica's picture
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too sweet

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