PASSIONFRUIT CAKE
LITTLE RICOTTA CAKES
APPLE CRUMBLE LOAF CAKE
WHITE CHOCOLATE & COCONUT SQUARES
Passionfruit cake
SERVES 8
185g unsalted butter, softened
185g golden caster sugar
1tsp vanilla bean paste
3 free-range eggs
225g self-raising flour
A pinch of bicarbonate of soda
A pinch of salt
125ml buttermilk, at room temperature
For the passionfruit buttercream
125g unsalted butter, softened
240g icing sugar
2tbsp passionfruit pulp, plus extra to decorate
1 Preheat the oven to 160°C/Gas Mark 3 and grease a deep 20cm (8in) round baking tin thoroughly with butter. Line the base and side of the tin with baking paper.
2 In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, caster sugar and vanilla until light and fluffy. Add the eggs, one at a time, beating well after each addition.
3 Place the flour, bicarb and salt in a separate bowl and whisk together. Add half to the creamed butter mixture, stirring
