Passion Fruit and Orange Traybake
Passion Fruit and Orange Traybake



  • 150g butter for cakes
  • 150g sugar
  • 3 eggs
  • 150g self-raising flour
  • 1 orange, zest and juice
  • For the Topping
  • 250g mascarpone
  • 1 tbsp icing sugar
  • 4 tbsp fresh orange juice
  • 1 tsp vanilla extract
  • 2 passion fruits
  • Preheat the oven to 180C. Butter and line a 20x24cm baking tin with paper, then cream the butter and sugar until light and fluffy. Add the eggs, one at a time, sieve in the flour and fold to combine. Add the zest and juice of the orange, mix well, then pour into the lined tin and smooth the top. Bake for 25 mins until golden and baked through. Remove from the tin, and leave to cool on a rack.
  • Make the topping by mixing the icing sugar, orange juice, vanilla, and mascarpone until smooth. Scoop out the passion fruit seeds, and add half to the mix. Spread the topping all over the cooled cake, and drizzle with the remaining passion fruit. Slice into squares, and serve.
25 mins
10 serving

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