Passion cake with nutty cream cheese - recipe

Passion cake with nutty cream cheese

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For the cake

For the cream cheese icing

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  1. 1

    Pre-heat the oven to 180ºC (fan 160°C, gas mark 4). Grease and base-line a 24cm springform (deep) circular cake tin.

  2. 2

    Mix the flour, muscovado sugar and cinnamon in a bowl then gently stir in the eggs and oil.

    For this step you'll need:

    • 250g Self-raising white flour
    • 200g Unrefined light muscovado sugar
    • 1tsp Cinnamon
    • 2 Egg(s) (free range) large, beaten
    • 200ml Sunflower oil
  3. 3

    Add the bananas, carrots, demerara sugar, walnuts and raisins folding in gently.

    For this step you'll need:

    • 2 Banana(s) small, mashed
    • 125g Carrot(s) finely grated
    • 50g Unrefined demerara sugar
    • 85g Walnuts chopped
    • 85g Raisins
  4. 4

    Spoon the mixture into the cake tin, smoothing the surface. Bake for 45 – 50 minutes or until skewer inserted into the middle comes out clean.

  5. 5

    Place the tin on a wire rack for about 20 minutes then carefully remove the sides and place on a rack to cool.

  6. 6

    For the icing, place the butter, cream cheese, mascarpone, vanilla and icing sugar in a food mixer and beat until smooth (or do by hand, beating rapidly until thick and smooth).

    For this step you'll need:

    • 50g Butter (unsalted) softened
    • 100g Cream cheese
    • 250g Mascarpone cheese
    • 2tsp Vanilla extract
    • 200g Unrefined golden icing sugar sifted
  7. 7

    Cover the cake with the icing and then scatter over the nuts.

    For this step you'll need:

    • 2 tbsp Walnuts chopped

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