fbpx

Passionfruit and Raspberry Layer Cake

Preparation

15 mins

Cooking

35 mins

Makes

Serves 12

Low FODMAP serve

1 slice

Who could resist a slice of our mile- high classic Passionfruit and Raspberry Layer Cake, stuffed with fresh sweet summery raspberries and passionfruit, and generously slathered with vanilla icing?

It’s far too good to save for just one season!

Image

What you'll need

butter

230g butter, melted

caster sugar

1 cup caster sugar

eggs

2 eggs

oil

½ cup vegetable oil

milk

½ cup lactose free milk

vanilla essence

1 teaspoon vanilla essence

Lo-Fo Pantry All Purpose/ Plain Flour

3 cups Lo-Fo Pantry Plain Flour

baking soda

4 ½ teaspoon baking powder

salt

1 teaspoon salt

raspberries

1 punnet raspberries

passionfruit

2 passionfruit

For the icing

butter

120g butter, softened

icing sugar

500g icing sugar

milk

¼ cup lactose free milk, hot

vanilla essence

1 teaspoon vanilla essence

raspberries

2 punnets raspberries

passionfruit

4 passionfruit


Recommended product from Lo-Fo Pantry

Lo-Fo Pantry Plain Flour
Lo-Fo Pantry Plain Flour

Process

Step 2

In a large mixing bowl, combine melted butter, sugar, eggs, oil, milk and vanilla, then whisk until smooth.

Step 5

Divide the mixture evenly between the two cake tins and bang lightly on the kitchen bench. Bake for 35 minutes or until golden and an inserted skewer comes out clean.

Step 7

Make the icing by creaming the butter and icing sugar together, and then continuing to whip while gradually adding the hot milk and vanilla.

Step 8

Level off the cakes. Spread icing over the bottom cake and then top with half the remaining raspberries and passionfruit pulp. Place the second cake on top and repeat.

*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet

Recommended product from Lo-Fo Pantry

Lo-Fo Pantry Plain Flour
Lo-Fo Pantry Plain Flour