Reserve any extra milk mixture to serve with the cake
| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 40 minutes |
| Serves | 6-8 |
| Cuisine | Latin American |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 1269 |
| Fat | 65.4g |
| Saturates | 39.2g |
| Protein | 29.4g |
| Carbs | 145.8g |
| Sugars | 109.4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4. Grease and line a 22cm x 33cm high-walled baking tin.
In the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter and sugar together for approx. 5 minutes or until pale and fluffy. Add the vanilla paste (or extract) and passionfruit pulp and mix until combined. While mixing, add in the eggs, one at a time, mixing well between each addition.
In a separate bowl, combine the flour, cardamom, baking powder and salt. Add the dry ingredients to the wet and mix until just incorporated.
Pour the mixture into the tin and bake for approx. 35-40 minutes or until a skewer inserted comes out clean. Remove from the oven and cool completely.
Using a skewer or chop stick, poke holes into the cake.
In a medium jug, combine the milk, condensed milk and evaporated milk. Slowly pour the tres leches over the cake, making sure its evenly distributed. Set aside for 30 minutes to absorb.
Whip the cream until soft peak stage.
Top the cake with the whipped cream, passionfruit pulp and edible flowers.
Serve immediately, or place it in the fridge for up to 6 hours before serving.
