Tea Party Diva - Life & Craft

I needed a speedy dessert as we were having unexpected guests.
I quickly improvised to make this Mini Passionfruit Syrup Cakes recipe. I’ve made these individual tropical fruit desserts many times since. The individual little cakes effect is always a winner. Experiment with your own variations. Serve them warm with cream or icecream.

Ingredients

• 1 pkt Orange & Poppyseed Cake Mix (or other)
• 1 bottle Passionfruit Syrup or Icecream Topping
• 12 squares aluminium foil 12″ x 12″
• Icecream or Cream
• Friand or Mini Muffin Baking Tray

Method
Bake the Orange & Poppyseed Cake Mix to make 12 mini individual cakes. Turn out the individual cakes and cool a little. Cut squares of aluminium foil. Err on the side of generosity size wise. It depends on the size of your cakes.

Pour passionfruit syrup in the middle of each aluminium foil square. You need just enough to moisten the bottom of the cake. Place one warm mini cake on each square. Straight from the oven is okay if in a hurry. Pour passionfruit syrup generously over the top of each cake (about 1/4 cup).

Seal aluminium foil by folding edges at top and sides to make a leakproof packet. Place foil packets side by side on baking tray. Warm in moderate oven for approx 10-15 mins - more if cakes are completely cool. Open foil packets very carefully, as steam will escape.

Remove each cake from foil. Place onto individual serving plates. Top with syrup. Serve as a warm dessert with icecream or cream.

• Add sugar to passionfruit syrup if too tart
• Use a plain sponge instead of Orange & Poppyseed
• Subsitute other tropical fruit toppings e.g. Mango
• Make cakes beforehand. Make up in foil packets ready
  to place in the oven near dessert time

• I’ve also baked cakes at dessert time, then poured syrup over each cake. The foil packets method is better as syrup soaks into the cakes.
• Pre make the cakes and foil packets. Put them in the oven during the meal, ready for dessert. You only have to add the cream or icecream.

Desserts