Passion Fruit Cake
|Eggs||4 , separated|
|Caster sugar||4 Ounce (115 Gram)|
|Self raising flour||4 Ounce (115 Gram)|
|Unsalted butter||1 Ounce, melted (25 Gram)|
|Fromage blanc||12 Ounce (350 Gram)|
|Natural yoghurt||5 Tablespoon (Thick)|
|Orange flower water||4 Drop|
|Icing sugar||3 Teaspoon|
|Passion fruits||5 , halved (Use Ripe Ones)|
|Double cream||5 Fluid Ounce, lightly whipped (150 Gram)|
|Chopped pistachio nuts||4 Ounce (115 Gram)|
|Shelled pistachio nuts/Almonds||1 Tablespoon (Adjust Quantity As Needed)|
Whisk the egg yolks and sugar together in a bowl.
When thick and pale sift the flour and salt into the bowl then fold in lightly.
Whisk the egg whites until stiff but not dry.
Lightly fold into the yolk mixture.
Trickle the butter over and carefully fold in.
Prepare a baking tin by greasing a 23 cm or 9" loose based cake tin.
Line the base with greaseproof paper.
Bake in a pre heated oven for almost 30 minutes, until well risen.
Leave to cool slightly in the tin before turning out onto a cooling tray.
Remove the lining paper and leave to cool completely.
To make the cream, mix together the fromage blanc, yoghurt, orange flower water and the icing sugar together in a bowl.
Stir in the passion fruit flesh.
Cut the cake into three equal layers.
Spread 1/3 rd of the cream over the bottom layer, place the 2nd layer over the top and cover spread the cream again.
Then gently place the top of the cake and then cream again.
For the decoration, you can pipe some rosettes over the top of the cake and spread the remaining cream around the sides.
Finish the decoration by coating the sides with the chopped nuts.