CREAM CHEESE BUTTER CAKE with PASSIONFRUIT ICING

 CREAM CHEESE BUTTER CAKE

100 g Cream Cheese

120 g Soft Brown sugar

150 g Cold unsalted Butter, diced

3 large eggs

220 g Self-raising flour, sifted

7” square cake pan, line bottom with parchment paper and grease n flour sides of pan

Passionfruit Cream Cheese Frosting: 170 g Cream Cheese, 170 g cold butter, 160 g sifted icing sugar, pulp of 1 passionfruit

1) Beat cream cheese and cold butter until light and fluffy.

2) Beat in eggs one at a time until just combined.

3) Fold in flour using a spatula

4) Pour into cake pan, level and smoothen top with spatula.

5) Bake in preheated oven at moderate temperature (180 deg C) for 50 minutes.

6) Turn out cake to cool on wire rack after cooking before applying frosting.

Passionfruit Cream Cheese Frosting:

1) Beat cream cheese and butter until just white. Beat in icing sugar until just combined. Stir in half the passionfruit pulp. Reserve the other half of pulp for decoration at the top of cake.

Spread mixture on cake using a spatula and top with the remaining passionfruit pulp.