Passion fruit tres leches

Passion fruit tres leches

Latin American
30 mins Prep · 40 mins Cook

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
Nutrition (per serving)
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

Cooking Instructions

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Preheat 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.