Banana Passionfruit Upside Down Cake.
Bottom
2-3 passion fruits (ripe) strain the juice keep the pulp.
2-4 banana (depend on size of the fruit) or enough to cover the cake base
150g brown sugar
20cm (8") baba cake tin (line side & base)
Top - Cake
3 eggs (B)
150g caster sugar
1 tsp vanilla extract
200g butter, melted
150g flour, sifted
1 tsp baking powder
Passion fruits juice.
Method
2-3 passion fruits (ripe) strain the juice keep the pulp.
2-4 banana (depend on size of the fruit) or enough to cover the cake base
150g brown sugar
20cm (8") baba cake tin (line side & base)
Top - Cake
3 eggs (B)
150g caster sugar
1 tsp vanilla extract
200g butter, melted
150g flour, sifted
1 tsp baking powder
Passion fruits juice.
Method
- To assemble the bottom. Arrange the slice banana into the bottom of the cake tin. Spinkle the brown sugar on top of the banana and all over the cake base. Then scatter passion fruits pulp evenly on banana slice.
- To make the cake. Whisk eggs & sugar till pale & creamy using K-beater at speed 2-4-6 then add vanilla extract, passion fruit juice, melted butter and flour use speed 4-6. Mix until well combine.
- Pour the cake mixture onto the banana and bake for 40 minutes at 180C or insert a satay stick in the middle of cake to test the cake. If the stick comes out clean then it's cook.
- Remove from oven and cool it before inverting onto a serving plate.
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