Ingredients
1/2 cup strained passionfruit juice
8 oz mixed dried fruit
1/4 cup orange juice
1 cup sugar
8 tbsp (1 stick) butter
3 None eggs, lightly beaten
1 cup flour
1 cup self-rising flour
1 tsp mixed spice, such as pumpkin pie spice
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Achievable elevated desserts — laminated doughs, cakes, custards
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Rotating stand for smooth cake frosting and decorating
Wire mesh fruit bowl — air circulation prevents premature ripening
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Achievable elevated desserts — laminated doughs, cakes, custards
Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
Rotating stand for smooth cake frosting and decorating
Wire mesh fruit bowl — air circulation prevents premature ripening
Orange bitters — dry martini, gin and tonic, whiskey cocktails
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Combine the passionfruit juice, mixed dried fruit, orange juice, sugar and butter in a medium saucepan. Stir on medium heat, without boiling, until the sugar is dissolved. Bring to a boil. Reduce the heat to low; simmer, uncovered, for 3 mins. Transfer mixture to a large bowl; cool to room temperature. Preheat the oven to 325°F. Grease a deep 8-inch round cake pan; line the bottom and side with parchment paper. Stir the eggs and sifted dry ingredients into the cold fruit mixture. Pour into the prepared pan. Bake for about 1 1/2 hours. Cover the cake with foil; cool completely in the pan.