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Pear and Passionfruit Cake

Bec Lloyd
Prep Time 10 mins
Cook Time 55 mins
Total Time 1 hr 5 mins


  • 300 g fresh fruit
  • 2 ripe pears peeled and roughly chopped away from core
  • 2 – 3 passionfruit pulp scooped
  • 300 g approx eggs weighed in shell
  • 6 large or 5 extra-large eggs
  • 300 g self-raising flour or plain flour + 2tsp baking powder
  • 300 g softened butter
  • 100 g caster sugar or honey or to taste,
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons juice from a lemon orange or lime


  • Preheat oven to 160C and make sure there’s a shelf in the middle with enough clearance for the cake pan.
  • Line the cake pan with baking paper and use the spray oil or dabs of water to help it stay in place.
  • Set the mixing bowl on the digital scales and push the TARE option to reset the weight to zero.
  • Add the first five ingredients to the bowl one batch at a time, resetting the TARE between each one to keep track. You’re aiming for similar weights so allow a 5-10% variation (eg, the fruit might be 280g, the butter 305g). Remember the eggs will weigh less out of the shell.
  • Add the vanilla extract, salt and citrus juice. 
  • Mix until you can the flour disappears. It’s ok to see streaks but not chunks of butter. The action might be more like mashing for the first few turns. Note – a quick taste test here will tell you if you need to adjust the sugar/honey, because some fruits are sweeter than others.
  • Use a spatula to add mix to pan and put it on the middle shelf at the preset heat of 160C. Set timer for 55 minutes, check around 45 minutes. Cake is cooked when a skewer comes out of the centre clean. Note – all ovens vary! 
  • Let cake sit in the tin for a few minutes and then set it out of the pan on the wire rack to cool.
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