Recipes, re-invented from cooking shows
Gluten-Free Passion Fruit Cake
Prep. Time:
Baking Time:
Total Time:
25 minutes
30 minutes
55 minutes
Serves:
8 servings
From The Great British Baking Show ™, this is our version of Howard's gluten-free rice flour cake featuring tropical passion fruit flavors. This tender, moist cake uses rice flour and xanthan gum to create a light texture that rivals traditional wheat-based cakes, with vibrant passion fruit throughout.
Note: Our recommended sweet rice flour does not include xanthum gum.
Ingredients
FOR THE CAKE:
1 cup (2 sticks) unsalted butter, softened
1 cup caster sugar
4 large eggs, room temperature
1 3/4 cups sweet rice flour
1 teaspoon xanthan gum (omit this if your brand of rice flour already includes xantham gum)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup whole milk
2 tablespoons plain Greek yogurt
Pulp from 4 passion fruits (about 1/3 cup)
1 teaspoon vanilla extract
FOR THE PASSION FRUIT BUTTERCREAM:
1/2 cup (1 stick) unsalted butter, softened
2 1/2 cups powdered sugar, sifted
Pulp from 3 passion fruits (about 1/4 cup)
2-3 tablespoons heavy cream
Pinch of salt
FOR ASSEMBLY:
Extra passion fruit pulp for drizzling
Passion fruit seeds for garnish (optional)
Instructions
PREPARE THE CAKE:
1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line with parchment paper.
2. In a medium bowl, whisk together rice flour, xanthan gum, baking powder, and salt. Set aside.
3. In a large bowl, cream softened butter and caster sugar with an electric mixer until light and fluffy, about 4-5 minutes.
4. Add eggs one at a time, beating well after each addition until fully incorporated.
5. Beat in vanilla extract and passion fruit pulp.
6. In a small bowl, combine milk and Greek yogurt.
7. Alternately add the dry ingredients and milk mixture to the butter mixture, beginning and ending with dry ingredients. Mix just until combined - do not overmix.
8. Divide batter evenly between prepared pans and smooth tops with an offset spatula.
9. Bake for 25-30 minutes until cakes spring back when lightly touched and a toothpick inserted in center comes out clean.
10. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
MAKE THE PASSION FRUIT BUTTERCREAM:
11. In a large bowl, beat softened butter with an electric mixer until light and fluffy, about 3 minutes.
12. Gradually add sifted powdered sugar, beating until smooth.
13. Add passion fruit pulp, 2 tablespoons cream, and salt. Beat until well combined.
14. If buttercream is too thick, add remaining cream 1 tablespoon at a time until desired consistency is reached.
15. If too thin, refrigerate for 15 minutes and beat again.
ASSEMBLE THE CAKE:
16. Place one cake layer on serving plate. Spread half the buttercream evenly over the top.
17. Place second layer on top and spread remaining buttercream over top and sides.
18. Drizzle with additional passion fruit pulp and garnish with passion fruit seeds if desired.
19. Refrigerate for 30 minutes to set before serving.
TO SERVE:
20. Cut with a sharp knife, wiping clean between cuts. Serve at room temperature for best flavor and texture.
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