2014-05-25
Gluten-free Passion Fruit and Lime Drizzle Cake
Ingredients
- 150 gms butter, softened
- 150 gms soft light brown sugar
- 2 large eggs, lightly beaten
- 2 passion fruit, pulp scooped out
- Zest of 2 limes
- 300 gms cold mashed potato
- 200 gms ground almonds
- 2 tsp baking powder
- Icing
- 175 gms icing sugar, sifted
- Juice of 1 lime
- 1 passion fruit, pulp scooped
- Servings : 20 cup cakes
- Prep Time : 20 mins
- Cooking Time : 25 mins
- Temperature : 180ºC
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Method
- Beat the butter and sugar until light and fluffy, then gradually beat in the eggs.
- Stir through the passion fruit pulp and lime zest.
- Push the mashed potato through a sieve to get rid of any lumps, and then fold into the butter and sugar mixture.
- Fold through the ground almonds and baking powder.
- Place the batter into a cup cake cases and place into a preheated oven at 180ºC and cook for 25 minutes, or until a skewer inserted into the middle comes out clean.
- For the topping, put the icing sugar, lime and passion fruit in a bowl over a pan of simmering water and stir until the sugar dissolves and the icing is glossy.
- Working quickly, as the icing will set as it hits the cakes, spoon the icing mixture over the cakes.
Mum sent me this recipe some time ago and said it was worth trying. I decided to give it a go when we had a "secret ingredient" as the theme for cake club. Well worth a try and being gluten free everyone can enjoy it.
Recipe Category: Desserts & Cakes
