المكونات

  • SpinneysFOOD Salted Butter 170g, at room temperature
  • SpinneysFOOD Extra Fine Caster Sugar 300g
  • Vanilla paste 1 tsp
  • Passion fruit pulp 175g
  • SpinneysFOOD Organic Free-Range Eggs 7, large
  • SpinneysFOOD All-Purpose Flour 270g
  • Ground cardamom ½ tsp
  • Baking powder 1½ tsp
  • SpinneysFOOD Fine Sea Salt ½ tsp
  • SpinneysFOOD Full Fat Fresh Milk 250g
  • Condensed milk 2 x 385g tin
  • Evaporated milk 2 x 380ml tin
  • Whipping cream 500ml, chilled
  • SpinneysFOOD Edible Flowers A handful

Nutrition (Per serving)

  • سعرات حرارية 1269
  • دهون 65.4g
  • المشبعة 39.2g
  • بروتين 29.4g
  • الكربوهيدرات 145.8g
  • السكريات 109.4g

نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

كعكة بثلاثة أنواع من مشتقات الألبان مع الباشن فروت

Latin American 30 Mins Prep · 40 Mins Cook


  1. Preheat the oven to 180°C, gas mark 4. Grease and line a 22cm x 33cm high-walled baking tin.
  2. 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. 
  3. In a separate bowl, combine the flour, cardamom, baking powder and salt. Add the dry ingredients to the wet and mix until just incorporated.
  4. 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. 
  5. Using a skewer or chop stick, poke holes into the cake.
  6. 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.
  7. Whip the cream until soft peak stage.
  8. Top the cake with the whipped cream, passionfruit pulp and edible flowers. 
  9. Serve immediately, or place it in the fridge for up to 6 hours before serving.