Bramley apple and passion fruit cake by Bramley Apple Info Service

Bramley apple and passion fruit cake

Ingredients
175g/6 oz unsalted butter or margarine
175g/6 oz dark soft brown sugar
2 medium eggs
200g/7 oz wholemeal self-raising flour
1/2 tsp baking powder
50g/2 oz white self-raising flour
2 diced Bramley apples,
(300g/10 oz peeled weight)
2 ripe passion fruit
75g/3 oz pecans, roughly chopped
For the Icing:
225g/8 oz soft cream cheese
100g/4 oz icing sugar
1 ripe passion fruit
25g/1 oz pecan halves

Method
1. Preheat the oven to 180C/350F/Gas 4. Cream the butter or margarine with the soft brown sugar until light and fluffy.

2. Beat the eggs then gradually beat into the butter/margarine and sugar, adding a little flour after each addition. Sift the baking powder and fold into the mixture together with the wholemeal and white flour.

3. Cut the passion fruits in half and scoop out the seeds. Stir the diced apple, passion fruit seeds and chopped pecans into the cake mixture. Stir in 1-2 tbspof cooled boiled water to give a soft dropping consistency. Spoon into a lined 8 x10 inch cake tin and bake for 40 minutes

4. For the icing, cut the passion fruit in half, scoop out the seeds and press them through a sieve, extracting as much juice as possible. Beat the cream cheese until creamy then beat in the sifted icing sugar, together with the passion fruit juice until a smooth icing is formed.

5. When cold, spread with the prepared icing. Swirl the icing decoratively over the top and decorate with the pecan halves. Serve the cake cut into squares.