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Passion Cake with Nutty Cream Cheese

Passion Cake with Nutty Cream Cheese

Recipe Submitted By: bakingmad

If you like carrot cake try this for a change. Any leftover cake should be kept somewhere cool or refrigerated.

Preparation Time	25 minutes
Baking Time	45 minutes
Portions	1 cake
Skill Level	Easy
Average Rating

Passion Cake with Nutty Cream Cheese Ingredients

250 grams	Self Raising White Flour (Allinson Nature Friendly) sifted
200 grams	Light Muscovado Sugar (Billington's)
1 tsp	Cinnamon ground
2	Happy Eggs large, beaten
200 ml	Sunflower Oil
2	Bananas small, mashed
125 grams	Carrots finely grated
50 grams	Demerara Sugar (Billington's)
85 grams	Walnuts chopped
85 grams	Raisins

Additional Ingredients

50 grams	Butter softened
100 grams	cream cheese
250 grams	Mascarpone cheese
2 tsp	Vanilla Extract (Nielsen-Massey)
200 grams	Golden Icing Sugar (Billington's) sifted
2 tbsp	Walnuts chopped

This recipe uses

How to make Passion Cake with Nutty Cream Cheese

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Mix the flour, sugar and cinnamon in a bowl then gently stir in the eggs and oil
Add the following 5 ingredients, folding in gently. Spoon the mixture into a lightly buttered, base-lined 24cm springform (deep) cake tin, smoothing the surface.
Bake in a preheated oven (180ºC/350ºF/Gas 4) for 45 – 50 minutes or until skewer inserted into the middle comes out clean
Place the tin on a wire rack for about 20 minutes then carefully remove the sides and place on a rack to cool.
For the icing, place the butter, cream cheese, mascarpone, vanilla and Golden Icing Sugar in a food mixer and beat until smooth (or do by hand, beating madly until thick and smooth.)
Cover the cake with the icing and then scatter over the nuts

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