Orange & passion fruit traybake scattered with passion fruit seeds

Orange & passion fruit traybake

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(6 ratings)

Prep: 20 mins Cook: 25 mins Plus cooling


Serves 12-16

Try this fresh and fruity orange and passion fruit cake with creamy mascarpone topping - a lovely dessert for a weekend family meal

Nutrition and extra info

  • Sponge only
  • Vegetarian

Nutrition: Per serving (16)

  • kcal231
  • fat16g
  • saturates6g
  • carbs19g
  • sugars12g
  • fibre1g
  • protein3g
  • salt0.2g
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  • 150g margarine or butter, plus extra for the tin
  • 150g caster sugar
  • 3 eggs



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

  • 150g self-raising flour
  • 1 orange, zested and juiced



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

For the mascarpone topping

  • 250g tub mascarpone
  • 1 tbsp icing sugar
  • 4 tbsp fresh orange juice
  • 1 tsp vanilla extract
  • 2 passion fruit


  1. Heat oven to 180C/160C fan/gas 4. Butter and line a 20 x 24cm cake tin with baking parchment. Cream the margarine or butter with the caster sugar using an electric whisk until light and fluffy, then beat in the eggs one at a time. Sieve in the flour and fold it in. Add the orange zest and juice, fold that in as well, then pour into the prepared tin, smoothing over the top. Bake for 25 mins until golden. A skewer should come out clean when inserted in the middle.

  2. Remove the cake from the oven, leave for 5 mins, then remove from the tin, peel away the parchment and leave to cool on a wire rack.

  3. Meanwhile, make the topping by mixing the mascarpone, icing sugar, orange juice and vanilla until smooth. Cut open the passion fruit, scoop out the seeds, then add half to the mix, reserving the rest.

  4. Use a palette knife to spread the topping over the cooled cake, then drizzle over the remaining passion fruit seeds.

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Comments, questions and tips

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12th Aug, 2019
Made quite a shallow cake, but very yummy!
20th Jun, 2019
The topping was too runny to spread. I had to add a lot of extra icing sugar to make it stiff enough.
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12th Aug, 2019
As with cream cheese, always go for mascarpone or it just won't be as solid - or just add more icing sugar to thicken it up.
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