Mary Berry Lemon And Passion Fruit Cake Recipe [Tips & Tricks]

If you’re looking for a cake that’s both vibrant and irresistibly delicious, you’ve got to try Mary Berry’s lemon and passion fruit cake!

With its perfect balance of zesty lemon and tangy passion fruit, this cake is sure to brighten up any occasion. Mary Berry’s recipes are always a hit, and this one is no exception – it’s easy to make, packed with flavor, and has the kind of texture that melts in your mouth. Whether you’re hosting a special event or just treating yourself, this cake is a must-try for anyone who loves fruity, refreshing desserts.

Mary Berry Lemon And Passion Fruit Cake Recipe

Ingredients Needed

To create Mary Berry’s Lemon and Passion Fruit Cake, you’ll need a selection of simple yet high-quality ingredients that come together to create a refreshing and tangy cake with a moist texture and vibrant flavors. Here’s a detailed breakdown of the ingredients:

• Self-Raising Flour (225g): This flour is key for achieving a light and airy texture. It contains baking powder, so there’s no need for additional leavening agents. The cake will rise beautifully without being too dense.
• Caster Sugar (225g): This fine sugar dissolves easily into the batter, ensuring the cake has a smooth, even sweetness. Caster sugar helps to create a soft crumb texture that’s essential for this delicate cake.
• Unsalted Butter (225g): The fat in the butter gives the cake its rich and moist texture. Mary Berry recommends unsalted butter for better control over the cake’s salt content, allowing the other flavors like the lemon and passion fruit to shine.
• Eggs (4 large): Eggs provide structure and moisture to the cake. They also help bind the ingredients together and contribute to the fluffiness of the batter.
• Lemon Zest (2 lemons): Lemon zest adds a burst of citrus flavor to the cake, bringing freshness and a fragrant aroma that complements the passion fruit.
• Passion Fruit (4-5 fruits): The passion fruit pulp is the star of this cake’s flavor. Its tangy and slightly floral notes pair wonderfully with the zesty lemon, creating a sweet-tart contrast that’s irresistible.
• Whole Milk (2 tablespoons): The milk adds moisture and helps to balance out the acidity of the lemon and passion fruit, making the cake tender and soft without being overly heavy.
• Vanilla Extract (1 teaspoon): While the lemon and passion fruit are the main flavor drivers, a touch of vanilla enhances the overall flavor profile, adding depth and a hint of sweetness.
• Icing Sugar (for decoration): To finish off the cake, a light dusting of icing sugar adds a touch of sweetness and an elegant look.

The combination of these ingredients creates a balanced cake that delivers layers of flavor, from the refreshing citrus notes to the exotic passion fruit tang, with the perfect amount of sweetness and richness.

Equipment Needed

To make Mary Berry’s Lemon and Passion Fruit Cake, you’ll need some essential kitchen tools to ensure a smooth preparation and baking process. Here’s a list of the equipment required:

• Two 20cm (8-inch) Round Cake Pans: For even baking and a perfect rise, two round cake pans are recommended. The size of the pans ensures that the layers are not too thin or too thick, giving you a balanced, moist cake with a good crumb.
• Electric Mixer or Stand Mixer: While you could mix the batter by hand, an electric mixer or stand mixer will save time and ensure a smooth, well-aerated batter. It also helps to achieve the correct texture for a light and fluffy cake.
• Spatula: A rubber spatula will be helpful to scrape down the sides of the mixing bowl and fold the ingredients together evenly, ensuring no lumps and that everything is incorporated properly.
• Zester or Grater: For zesting the lemons, a zester or fine grater is ideal. The zest should be finely grated to avoid any large pieces in the cake, which could result in a bitter taste.
• Sieve or Fine Mesh Strainer: To sift the flour and icing sugar, a sieve ensures that the ingredients are light and airy, which is essential for achieving a smooth batter.
• Mixing Bowls: You’ll need at least two bowls: one for mixing the dry ingredients and another for the wet ingredients. Keeping them separate helps to avoid overmixing.
• Cooling Rack: After the cakes are baked, a cooling rack allows air to circulate around them, preventing them from becoming soggy and ensuring they cool evenly.
• Pastry Brush: If you want to add a thin layer of glaze on top of the cake, a pastry brush helps apply it evenly without overwhelming the delicate texture of the cake.

These pieces of equipment will make the preparation process easier and more efficient, helping you achieve a cake that’s both visually stunning and delicious.

How To Make Mary Berry’s Lemon And Passion Fruit Cake

Making Mary Berry’s Lemon and Passion Fruit Cake is a straightforward process that results in a light, tangy, and moist cake. Follow these steps to achieve perfect results every time:

1. Prepare The Oven And Pans

   • Preheat your oven to 180°C (350°F), or 160°C (320°F) for fan ovens.
   • Grease and line two 20cm (8-inch) round cake pans with parchment paper to ensure the cakes don’t stick.

2. Mix The Wet Ingredients

   • In a large mixing bowl, beat together the butter and caster sugar using an electric mixer on medium speed until the mixture is light and fluffy. This step is essential for creating a cake with a soft, airy texture.
   • Crack the eggs into a separate bowl and lightly whisk them together. Gradually add the eggs into the butter and sugar mixture, mixing well between each addition. If the mixture starts to curdle, add a tablespoon of flour to help stabilize it.

3. Incorporate The Dry Ingredients

   • Sift the self-raising flour into the bowl with the wet ingredients to prevent any lumps. Gently fold the flour into the mixture using a spatula, being careful not to deflate the air you’ve incorporated.
   • Add the lemon zest, vanilla extract, and milk, folding these ingredients into the batter until everything is well combined.

4. Add Passion Fruit

   • Cut the passion fruit in half and scoop out the pulp. Strain the seeds if you prefer a smoother cake or leave them in for added texture. Add the passion fruit pulp to the batter, folding it in gently to distribute it evenly.

5. Bake The Cake

   • Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula.
   • Place the pans in the center of the preheated oven and bake for 25-30 minutes, or until the cakes are golden brown and a skewer inserted into the center comes out clean.

6. Cool The Cake

   • Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

7. Decorate The Cake

   • Once the cakes are fully cooled, you can dust the top with icing sugar for a simple and elegant finish. For a more decorative touch, drizzle a passion fruit glaze (made by mixing passion fruit pulp with a little icing sugar) over the cake.

Expert Tips

• Room Temperature Ingredients: For the best results, ensure that your butter and eggs are at room temperature before you begin mixing. This ensures they blend together smoothly, creating a lump-free batter.
• Don’t Overmix the Batter: Once you add the flour, mix the batter only until just combined. Overmixing can lead to a dense, tough cake, which you want to avoid.
• Lemon and Passion Fruit Proportions: If you prefer a more intense citrus flavor, you can increase the zest of the lemons or add extra passion fruit pulp. However, it’s important to balance the flavors so that one doesn’t overpower the other.
• Freezing the Cake: If you want to make the cake ahead of time, you can freeze the layers. Wrap them tightly in plastic wrap and store them in an airtight container. Thaw them at room temperature for several hours before frosting or serving.
• Perfect Texture: To achieve the lightest possible cake, sift the dry ingredients before mixing them into the batter. This prevents clumping and ensures an even distribution throughout the cake.

Mary Berry’s Lemon and Passion Fruit Cake is a delightful treat that brings together the best of fresh citrus and tropical flavors in a beautifully light and moist cake. With its perfect balance of sweetness, tanginess, and fragrance, this cake is ideal for any occasion, from afternoon teas to birthdays or simply as a refreshing dessert after a meal.

By following the simple steps and using high-quality ingredients, you’ll be able to replicate this showstopping cake with ease. Whether you’re an experienced baker or a novice in the kitchen, Mary Berry’s recipe is accessible and rewarding. So go ahead, indulge in the citrusy goodness and tropical flair of this cake, and enjoy every bite!

Easy Recipe Variations For Mary Berry’s Lemon And Passion Fruit Cake

Mary Berry’s Lemon and Passion Fruit Cake is already a showstopper, offering a beautiful balance of tartness from the lemon and the exotic sweetness of passion fruit. However, it’s always fun to get creative in the kitchen and experiment with new twists. Here are some easy variations to enhance or modify the cake to suit different tastes or occasions:

1. Lemon And Raspberry Twist

If you love a tangy contrast, consider swapping out some of the passion fruit for fresh raspberries. The tartness of raspberries will complement the lemon beautifully while adding a vibrant splash of color. You can mix the raspberries directly into the batter or use them as a topping or swirl through the icing for an added burst of flavor.

2. Tropical Citrus Variation

For a more tropical flavor, you could incorporate other citrus fruits like lime or orange. Simply replace some of the lemon juice with lime juice or orange zest. This variation brings a unique citrus combination that pairs well with the passion fruit’s rich flavor, offering a fresh, summery vibe.

3. Passion Fruit And Coconut

To bring in a touch of the tropics, you could add shredded coconut into the batter. The coconut’s natural sweetness pairs wonderfully with both the lemon and passion fruit, creating a cake that has both texture and flavor depth. A coconut-flavored buttercream or a coconut glaze could also be a delicious alternative topping to the lemon and passion fruit icing.

4. Baked Lemon And Passion Fruit Cheesecake Cake

Want to elevate the dessert even further?

Add a layer of lemon and passion fruit-infused cheesecake between the cake layers. This variation transforms the dessert into a decadent, two-in-one treat, with a rich and creamy texture that complements the lightness of the sponge.

5. Vegan Lemon And Passion Fruit Cake

For those who follow a plant-based diet, this cake can easily be made vegan. Swap the eggs for flaxseed or chia seeds (1 tablespoon mixed with 3 tablespoons water as a binding agent) and replace butter with plant-based margarine or oil. For the dairy-free icing, use coconut cream or a vegan butter substitute for the frosting.

6. Lemon And Passion Fruit Cupcakes

If you prefer individual servings, you can transform this cake into cupcakes. Adjust the baking time (about 20-25 minutes) and pipe the lemon and passion fruit icing onto the cooled cupcakes. You can also experiment with filling the cupcakes with a passion fruit curd or lemon syrup for an extra burst of flavor inside.

Best Practices To Store Leftovers

After you’ve enjoyed a slice (or two) of Mary Berry’s Lemon and Passion Fruit Cake, you’ll want to make sure your leftovers stay fresh and delicious. Here are some best practices for storing your cake:

1. Store In An Airtight Container

To keep the cake fresh, always store it in an airtight container. This will prevent the cake from drying out and protect it from absorbing any unwanted odors from the fridge. A well-sealed container helps preserve the cake’s moistness for several days.

2. Refrigerate If Iced Or Filled

Since this cake contains a cream-based frosting or buttercream, it’s important to store it in the refrigerator. Refrigerating the cake will help prevent the icing from melting and ensure that the cake remains safe to eat. Just be sure to bring it back to room temperature before serving to allow the flavors to re-emerge.

3. Wrap For Freezing

If you have a lot of leftovers and want to store the cake for a longer period, freezing is a great option. Wrap the cake slices tightly in plastic wrap and then in aluminum foil, or store them in a freezer-safe bag. When you’re ready to enjoy them again, allow the cake to thaw at room temperature, and it’ll taste almost as fresh as when it was first made.

4. Keep Cake Layers Separate For Longer Storage

If you made a multi-layered cake, consider separating the layers before storing them. This minimizes any potential sogginess, especially if the layers are iced or filled. You can store the individual layers in airtight containers and then reassemble the cake when ready to serve.

What Goes Well With Lemon And Passion Fruit Cake

Lemon and Passion Fruit Cake is already packed with vibrant flavors, making it a versatile dessert that pairs well with a variety of beverages and accompaniments. Here are some great pairings:

1. Herbal Teas

The fresh and citrusy notes of lemon complement the bright passion fruit flavor in the cake. Pairing it with a refreshing herbal tea like chamomile, lemon balm, or a light green tea can enhance the natural citrus tones and bring out the cake’s refreshing quality. A lightly brewed jasmine tea or mint tea would also create a delightful contrast.

2. Sparkling Wine Or Champagne

If you’re looking to elevate your dessert experience, a glass of bubbly works wonders. A dry sparkling wine like Champagne or Prosecco complements the tartness of the cake, balancing the sweetness of the passion fruit and bringing out the fruity layers. It’s perfect for a celebratory occasion.

3. Fresh Fruit Garnishes

For added texture and flavor, serve your slice of cake with fresh fruit on the side. Sliced strawberries, blueberries, or even thinly sliced kiwi can brighten up the dessert and offer a juicy contrast to the cake’s richness. A drizzle of passion fruit pulp on top of the cake adds a finishing touch.

4. Vanilla Ice Cream Or Sorbet

The creamy sweetness of vanilla ice cream is a perfect contrast to the zesty flavors in the cake. For something even more refreshing, a scoop of lemon or passion fruit sorbet would work beautifully, enhancing the cake’s tropical profile and providing a cool, palate-cleansing bite.

5. Whipped Cream Or Clotted Cream

Sometimes, simplicity is best. A dollop of lightly sweetened whipped cream or indulgent clotted cream pairs wonderfully with the moist texture of the cake. The richness of the cream balances the zesty citrus, creating a luscious combination that’s hard to beat.

Conclusion

Mary Berry’s Lemon and Passion Fruit Cake is an unforgettable dessert that marries two wonderfully vibrant fruits in a moist, light cake. Its versatility makes it easy to adapt for different tastes, from adding tropical fruits to making it vegan or even transforming it into cupcakes.

Storing your leftovers properly ensures you can savor this delightful cake long after the last bite. And when it comes to pairing it with beverages or accompaniments, the possibilities are endless, from refreshing herbal teas to indulgent scoops of ice cream. Whether for a special occasion or just a sweet treat, this cake is bound to become a favorite, with its harmonious blend of tart, sweet, and citrusy notes making every bite a delightful experience.

FAQs

What Are The Key Ingredients For Mary Berry’s Lemon And Passion Fruit Cake?

The main ingredients for this cake include self-raising flour, caster sugar, butter, eggs, lemon zest, passion fruit pulp, and a pinch of salt. Additionally, for the icing, you will need powdered sugar, lemon juice, and passion fruit pulp.

How Do I Prepare The Cake Batter For Mary Berry’s Lemon And Passion Fruit Cake?

To prepare the batter, first cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Then fold in the self-raising flour, lemon zest, and passion fruit pulp, mixing until fully incorporated.

Can I Use Fresh Passion Fruit Instead Of Canned Pulp?

Yes, you can use fresh passion fruit instead of canned pulp. Simply cut the fruit in half, scoop out the seeds and pulp, and strain it if you prefer a smoother consistency. You’ll need about 4 to 5 fresh passion fruits to get the required amount of pulp.

What Type Of Flour Should I Use For Mary Berry’s Lemon And Passion Fruit Cake?

The recipe calls for self-raising flour, which helps the cake rise during baking. If you don’t have self-raising flour, you can substitute with plain flour and add 2 teaspoons of baking powder per 200g of flour.

How Long Does Mary Berry’s Lemon And Passion Fruit Cake Need To Bake?

The cake typically bakes for about 25 to 30 minutes at 180°C (160°C fan oven) or 350°F (320°F fan oven). It’s ready when a skewer inserted into the center comes out clean.

What Can I Substitute For Butter In Mary Berry’s Lemon And Passion Fruit Cake?

If you need to substitute butter, you can use margarine or a dairy-free butter alternative. Keep in mind that the flavor and texture might slightly change, but the cake should still turn out delicious.

How Do I Make The Icing For Mary Berry’s Lemon And Passion Fruit Cake?

To make the icing, combine powdered sugar with a little lemon juice and passion fruit pulp until smooth. Add more sugar or juice to reach your desired consistency for drizzling over the cake.

Can I Make Mary Berry’s Lemon And Passion Fruit Cake In Advance?

Yes, you can make the cake in advance. It will keep well for up to 3 days in an airtight container at room temperature.

If you prefer, you can freeze the cake before icing it. Just wrap it tightly and freeze for up to 3 months.

How Do I Store Mary Berry’s Lemon And Passion Fruit Cake?

Store the cake in an airtight container at room temperature for up to 3 days. If you’ve iced the cake, it may be best to refrigerate it to prevent the icing from becoming too soft, but make sure to bring it to room temperature before serving.

Can I Make Mary Berry’s Lemon And Passion Fruit Cake Gluten-free?

Yes, you can make this cake gluten-free by using a gluten-free self-raising flour blend. Just ensure that the other ingredients, such as the baking powder, are also gluten-free.