Passionfruit and ginger teacake

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How to make Passionfruit and ginger teacake

  • Yield : 8
  • Prep Time : 0:15
  • Cook Time : 0:55
  • Total Time : 1:10

Ingredients

  • 200g butter, softened
  • 3/4 cup caster sugar
  • 2cm piece fresh ginger, peeled, grated
  • 3 eggs, at room temperature
  • 1 cup self-raising flour
  • 2/3 cup plain flour
  • 3 large passionfruit, halved

Icing

  • 3/4 cup icing sugar mixture
  • 3 teaspoons butter, softened
  • 1 passionfruit, halved

Method

  • Step 1 Preheat oven to 170°C. Grease a 7cm deep, 21cm x 24cm (base) loaf pan. Line with baking paper, allowing 2cm overhang at both long ends.
  • Step 2 Using an electric mixer, cream butter and caster sugar until pale and creamy. Add ginger. Beat well. Add eggs, 1 at a time, beating well after each addition. Transfer mixture to a larger bowl.
  • Step 3 Sift flours together over butter mixture. Using a large metal spoon, fold combined flours into butter mixture alternately with 1/4 cup passionfruit pulp until just combined.
  • Step 4 Spoon mixture into prepared pan. Smooth surface. Bake for 45 to 55 minutes or until a skewer inserted into centre comes out clean (don't open oven door before 45 minutes as cake might sink). Cool in pan for 15 minutes. Lift onto a serving platter.
  • Step 5 Make icing: Sift icing sugar into a large, heatproof bowl. Add butter and 1 tablespoon passionfruit pulp. Stir to form a stiff paste. Microwave, uncovered, on HIGH (100%) for 30 seconds or until runny. Pour over cake. Spread to edges. Allow to set. Serve.

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