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Moist Passion Fruit Cake with Rhubarb and Papaya Compôte
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This is an incredibly light cake flavoured with lime and the exotic scent of passion fruit. It's delicious on its own, but is made extra special by serving with a compôte of tropical papaya and homely rhubarb. You could also serve slightly sweetened whipped cream alongside if you liked.
Serves: 6 - 8
Both the cake and the compôte can be made the day before. Keep the cake, covered, in a cool place; cover the compôte and store in the fridge. Remove from the fridge at least 30 minutes before serving to bring it back to room temperature, if liked.
This recipe was first published in March 2001.