With the sun peeking out behind the clouds, a warmer breeze on the air and a few flowers springing up from the soil, Spring is definitely here! Here at magazine.co.uk we don't think there's any better way than to welcome a new season than with a sweet treat or two. Why not whip up this perfect passion cake this sunny Spring weekend? A tropical delight of mango, coconut and vanilla, it's just what we're craving to banish heavy winter tastes and welcome lighter fruits and flavours. Top with a few edible flowers for the ultimate pretty passion cake - it's bound to be a hit with a cup of your finest English Breakfast! This way for a Spring perfect cake from delicious. magazine...

delicious. magazine's Passion Cake

Image - delicious. magazine

Ingredients

For the cake:

• 10 1/2oz  plain flour
• 1 tsp baking powder
• 2 tsp bicarbonate of soda
• ¼ tsp salt
• 1 tbsp ground cinnamon
• 1 tsp ground mixed spice
• 3 1/2oz golden caster sugar
• 5oz light soft brown sugar
• 250ml sunflower oil
• 3 medium free-range eggs
• 435ml can pineapple in juice, drained and 3 tbsp juice reserved, fruit finely chopped
• 1 tsp vanilla bean paste
• 4 small carrots (about 300g), grated
• 50g desiccated coconut
• 60g walnuts, finely chopped

For the icing:

• 9oz unsalted butter, softened
• 7oz icing sugar
• 10oz full-fat cream cheese
• juice 1 lemon
• Edible flowers to decorate (optional)

You’ll also need:

• 2 x 23cm diameter loose-bottomed cake tins, greased and lined
• A food mixer or processor
• Two bowls, one medium and one large
• A wooden spoon to stir
• A sieve

Method

1. Preheat your oven to 180°C/160°C fan/gas mark 4. Meanwhile, sift the plain flour into the large bowl and add the baking powder, bicarbonate of soda, salt, spices and sugars.
2. In the smaller separate bowl, mix the oil, eggs, 3 tbsp reserved pineapple juice and vanilla, then add to the flour mixture in the large bowl.
3. Add the carrots, desiccated coconut, walnuts and chopped pineapple, then mix thoroughly with a wooden spoon.
4. Divide the cake batter equally between your cake tins, then bake for 40-45 minutes or until an inserted skewer comes out clean. Your cakes should be golden and springy to the touch.
5. Remove from the oven and leave in the tins for 10 minutes before turning out onto a wire rack. Leave to cool completely before decorating. 

To decorate:

1. Mix together the butter and icing sugar in a bowl with an electric mixer until smooth. Add the cream cheese and lemon juice, then beat again until combined and smooth. (Alternatively, whizz everything in a food processor.) 
2. Spread roughly third of the icing over one cooled sponge, then top with the second sponge to make a sandwich. Use the rest of the icing to decorate the top and sides of your cake. If you want to achieve the 'naked cake' effect in the photo, use the edge of a palette knife and scrape the icing around the edge of the cake until you see the sponge coming through. Leave a thick layer of icing on top of the cake.
3. Put the cake in the fridge and take out 30 minutes before serving. Decorate with edible flowers before serving to a chorus of 'oohs' and 'aahs'!

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