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Passion Fruit Martini Cake
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Passion Fruit Martini Cake

Zesty passion fruit and lime cake with prosecco buttercream
Course Dessert
Cuisine British
Keyword Cake
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings 16
Calories 869kcal
Author thebakingexplorer

Ingredients

For the sponge

  • 500 g Butter or baking spread softened, unsalted
  • 500 g Caster sugar also known as superfine sugar
  • 3 Limes zest only
  • 9 Eggs large
  • 3 tsp Vanilla extract
  • 500 g Self raising flour

For the syrup

  • 3 Limes juice only
  • 1 tbsp Caster sugar

For the buttercream

  • 350 g Butter softened, unsalted
  • 700 g Icing sugar
  • 4-5 tbsp Prosecco or Prosecco flavouring, see notes

For filling and decoration

  • 125 g Passion fruit curd Shop bought or homemade, I used Waitrose
  • 2 Passion fruits
  • Sprinkles optional

Instructions

  • Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line three 8" cake tins (that are at least 2" deep)
  • Make the sponge by mixing the butter and caster sugar in a large bowl, ideally with an electric mixer, until fluffy and pale - about 3 minutes
  • Add the eggs and vanilla extract, and whisk until fully incorporated
  • Add the self raising flour and whisk in gently until you can't see any flour anymore. Then fold in the lime zest
  • Divide the mixture between the tins, use scales for accuracy
  • Bake them for 35-40 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or on cooling racks
  • While they are baking, mix the lime juice and sugar together for the syrup, stir it occasionally, the sugar will dissolve eventually
  • If the cakes have domed on top, level them off with a cake leveller or a serrated knife
  • Poke the cakes all over with a thin skewer, then brush the syrup evenly over them
  • To make the buttercream, mix together the butter and icing sugar, this is best done using an electric mixer
  • When it starts to come together add the prosecco (or prosecco flavouring and milk if using), and whisk until smooth
  • Stack the sponges up on your plate or cake stand, piping or spreading buttercream between each layer. Drizzle the passion fruit curd over each layer of buttercream
  • When you get to the last layer, pipe larger rosettes all around the edge and smaller ones in the centre, drizzle over more passion fruit curd and add some fresh passion fruit and sprinkles too, if you like
  • Serve immediately, store leftovers in an airtight container in a cool place and eat within 3 days

Video

Notes

For a two layer cake, use 335g of butter/caster sugar/self raising flour, 6 eggs, 2 limes and 2 tsp vanilla. For the buttercream, 230g butter and 460g icing sugar.
For a one layer cake use 175g of butter/caster sugar/self raising flour, 3 eggs, 1 limes and 1 tsp vanilla. For the buttercream, 115g butter and 230g icing sugar.
  • Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
  • You can use shop bought or homemade passion fruit curd to fill the cake. The one I used was bought from Waitrose. Lots of other brands sell it and you can buy it online too. If you're struggling to find it, lemon curd is also a tasty option!
  • I used a baking spread for the cake and unsalted butter for the buttercream.
  • If you can get hold of prosecco extract or flavouring for the buttercream (I got mine from Sainsburys and you can also get other brands online like Foodie Flavours) this provides a stronger flavour in the buttercream. You'll also need to add some milk to the buttercream to loosen it, around 2-3 tbsp.
  • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
  • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

Nutrition

Calories: 869kcal | Carbohydrates: 108g | Protein: 8g | Fat: 47g | Saturated Fat: 29g | Cholesterol: 206mg | Sodium: 443mg | Potassium: 141mg | Fiber: 3g | Sugar: 81g | Vitamin A: 1609IU | Vitamin C: 10mg | Calcium: 41mg | Iron: 1mg