Mary Berry Lemon and Passion Fruit Cake

Mary Berry’s Lemon and Passion Fruit Cake is made with eggs, baking spread, self-raising flour, caster sugar, baking powder, lemon zest, double cream, passion fruit, and lemon curd. This delicious Lemon and Passion Fruit Cake recipe creates a tasty dessert that takes about 75 minutes to prepare and can serve up to 10 people.

This Lemon and Passion Fruit Cake Recipe Is From Simple Comforts Cookbook by Mary Berry

Mary Berry Lemon and Passion Fruit Cake Ingredients:

• 4 large eggs
• 225g (8oz) baking spread, plus extra for greasing
• 225g (8oz) self-raising flour
• 225g (8oz) caster sugar
• 1 tsp baking powder
• Zest of 1 small lemon, finely grated

FOR THE TOPPING

• 450ml (15fl oz) double cream
• 4 passion fruits
• 4 tbsp lemon curd

How To Make Mary Berry Lemon and Passion Fruit Cake?

1. Prepare the tins: Preheat the oven to 180°C/160°C fan/Gas 4. Grease the bases of three 20cm (8in) loose-bottomed sandwich tins and line them with baking paper.
2. Make the cake batter: Measure all the cake ingredients into a large bowl. Using an electric hand whisk, whisk until well mixed, light, and fluffy. Spoon the batter into the tins and level the tops. Bake for about 25 minutes until the cakes are coming away from the sides of the tins, risen, and lightly golden. Leave to cool on a wire rack.
3. Prepare the cream and passion fruit: Whisk the double cream to soft peaks. Cut 3 of the passion fruits in half, scoop out the pulp into a bowl, and set aside.
4. Assemble the cake: Spread the top of each cake with lemon curd. Place one cake on a plate and spoon a third of the cream on top, spreading it to the edges. Drizzle half the passion fruit pulp on top of the cream. Place a second cake on top and repeat the process. Add the third cake and finish with the remaining cream. Swirl the top with the back of a knife to create a decorative pattern. Slice the remaining passion fruit into wedges and arrange on top.
5. Serve: Serve the cake at room temperature, sliced into portions.

Recipe Tips:

• Use Room Temperature Ingredients: Let your eggs and baking spread sit out until they are at room temperature. This makes the batter mix better and gives you a lighter cake.
• Don’t Overmix the Batter: Mix the batter until everything is just combined. If you mix too much, the cake can turn out dense instead of light and fluffy.
• Check Your Oven Temperature: Ovens can be different, so use a thermometer to make sure your oven is at the right temperature. This helps the cake rise well and bake evenly.
• Let the Cakes Cool Completely: Make sure the cakes are completely cool before you add the cream and put the cake together. If the cakes are warm, the cream can melt and slip off.
• Use Fresh Passion Fruit: Fresh passion fruit gives the best flavor and texture for the topping. Make sure the fruit is ripe for the perfect sweet and tangy taste.

What To Serve With Lemon and Passion Fruit Cake?

This creamy Lemon and Passion Fruit Cake pairs well with fresh berries, a scoop of vanilla ice cream, or a dollop of whipped cream. It can also be served alongside a light fruit salad, a cup of tea, or a refreshing glass of lemonade for a delicious dessert.

How To Store Leftovers?

• Refrigerate: First, let the leftover Lemon and Passion Fruit Cake cool until it reaches room temperature. Once cooled, store the cake in an airtight container and refrigerate. It will stay fresh for up to 3 days.
• Freeze: This cake is not recommended for freezing because the fresh cream and fruit topping can lose their texture and flavor after thawing. It’s best enjoyed fresh or after refrigeration.

Mary Berry Lemon and Passion Fruit Cake Nutrition Facts:

Serving Size: 1 slice (based on 8 servings)

• Calories: 350 kcal
• Total Fat: 20-25g
• Saturated Fat: 10g
• Cholesterol: 100mg
• Sodium: 150mg
• Potassium: 120mg
• Total Carbohydrate: 35g
• Dietary Fiber: 1g
• Sugars: 20g
• Protein: 5g

Try More Mary Berry Recipe:

• Mary Berry Dundee Cake
• Mary Berry Celebration Chocolate Mousse Cake
• Mary Berry Chocolate Chip Cheesecake
• Mary Berry Madeira Cake
• Mary Berry Butterfly Cakes