Creamy Passionfruit Cake

Ingredients

• 4 eggs
• 280 g raw cane sugar
• 200 ml rapeseed oil
• 230 ml orange juice
• 300 g spelt flour
• 3 tsp baking powder
• 200 g mango flesh
• 8 passionfruits
• 1 tsp Cornstarch
• 400 ml whipping cream
• 2 tbsp vanilla powder
• 1 tsp orange zest
• 2 packets gelatin
• powdered sugar (from raw cane sugar)

Instructions

1. 1.

   If needed, grease the springform pan. Beat the eggs with 250 g of raw cane sugar until creamy. Stir in oil and 200 ml orange juice. Mix spelt flour with baking powder and fold quickly into the batter. Pour the dough into the pan and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 45 minutes. Let cool, release from the pan and set on a cooling rack. Cut the cold cake base horizontally in half.

2. 2.

   For the fruit sauce, puree the mango flesh. Halve six passionfruits, scoop out the pulp with a spoon and add it to the mango puree. In a small pot heat over medium heat. Whisk cornstarch with the remaining orange juice until smooth, stir into the fruit sauce, bring to a boil once, and remove from heat when the sauce has a slightly thickened consistency.

3. 3.

   For the filling, whip cream with the remaining raw cane sugar and vanilla powder until stiff peaks form. Fold in orange zest and gelatin. Hollow out two passionfruits and fold their pulp into the mixture.

4. 4.

   Place a cake ring (or the springform rim) on the lower cake base. Spread about one‑third of the fruit sauce over it. Spoon the cream onto the sauce and smooth. Remove the ring and spread the remaining sauce over the cream, allowing some to run down the sides. Place the second base on top, press lightly, and dust generously with powdered sugar before serving.