Orange Passion Fruit Traybake Recipes

ORANGE & PASSION FRUIT TRAYBAKE

Orange & passion fruit traybake image

Try this fresh and fruity orange and passion fruit cake with creamy mascarpone topping - a lovely dessert for a weekend family meal

Provided by Lydia Fagan and Isabella Wilson

Categories Afternoon tea, Dessert

Time 45m

Yield Serves 12-16

Number Of Ingredients 10

Ingredients

150g margarine or butter, plus extra for the tin
150g caster sugar
3 eggs
150g self-raising flour
1 orange , zested and juiced
250g tub mascarpone
1 tbsp icing sugar
4 tbsp fresh orange juice
1 tsp vanilla extract
2 passion fruit

Steps:

Heat oven to 180C/160C fan/gas 4. Butter and line a 20 x 24cm cake tin with baking parchment. Cream the margarine or butter with the caster sugar using an electric whisk until light and fluffy, then beat in the eggs one at a time. Sieve in the flour and fold it in. Add the orange zest and juice, fold that in as well, then pour into the prepared tin, smoothing over the top. Bake for 25 mins until golden. A skewer should come out clean when inserted in the middle.
Remove the cake from the oven, leave for 5 mins, then remove from the tin, peel away the parchment and leave to cool on a wire rack.
Meanwhile, make the topping by mixing the mascarpone, icing sugar, orange juice and vanilla until smooth. Cut open the passion fruit, scoop out the seeds, then add half to the mix, reserving the rest.
Use a palette knife to spread the topping over the cooled cake, then drizzle over the remaining passion fruit seeds.

Nutrition Facts : Calories 231 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium

ORANGE, ELDERFLOWER AND PASSION FRUIT TRAY BAKE

Orange, Elderflower and Passion Fruit Tray Bake image

Fresh orange sponge with elderflower drizzle and mascarpone passionfruit topping!

Provided by Lydabellacakesandbakes

Time 55m

Yield Makes 8 tray bake squares

Number Of Ingredients 0

Ingredients

Steps:

Preheat the oven to gas mark 4.
To make the cake, mix together the margarine and caster sugar until light and fluffy, then beat in the eggs one at a time.
Sieve in the flour and fold until combined.
Fold in the orange zest and juice and then pour the cake mixture into a greased and lined rectangular tin (Approx. 33 x 23cm) and bake for 25minutes or until golden brown.
Whilst baking, mix the elderflower cordial and sugar until the sugar has dissolved and then when the cake has cooked remove from the oven and immediately pour the drizzle over the cake.
Place the cake on a cooling tray until cold and make the mascarpone topping.
To make the mascarpone topping, mix the mascarpone, icing sugar, orange juice and vanilla extract together.
Cut the passion fruit in half and scoop out the inside, adding one of the passion fruit to the mascarpone mix and reserving one for decoration.
Spread the mascarpone topping over the top of the cake and then add the left over fresh passion fruit on top.
Finally, cut the cake into eight equal squares and enjoy!

PASSION-FRUIT ORANGEADE

Passion-Fruit Orangeade image

Ripe passion fruit has a dark purple color and slightly dimpled appearance. Its spicy-sweet flavor goes well with the citrus.

Provided by Martha Stewart

Categories Food & Cooking Drink Recipes

Number Of Ingredients 3

Ingredients

15 ripe passion fruit
1 1/2 cups freshly squeezed orange juice (about 4 oranges)
1/4 cup Simple Syrup for Passion-Fruit Orangeade

Steps:

Slice the passion fruit in half over a bowl, catching any juice. Set a fine strainer over the bowl. Using a spoon, scoop flesh into strainer; press down on seeds to extract all juice; you should have 1/4 cup juice. Reserve 2 tablespoons seeds; discard remaining seeds.
Combine passion-fruit juice, orange juice, simple syrup, and 1/2 cup cold water in a large pitcher; stir to combine. Fill pitcher with ice. Pour into individual glasses, and garnish each glass with 1 teaspoon seeds. Serve.

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