Inspired by the popular cocktail, this Pornstar Martini Cake combines a soft vanilla sponge, vodka and Passoa syrup and passion fruit frosting. A delicious cake that’s perfect for grown up birthday celebrations!
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time45 minutesmins
Course: Cake
Cuisine: British
Keyword: Passion Fruit Cake, Pornstar Martini Cake
200g(7/8 cup) softened butteror margarine such as Stork
4medium eggs
120ml(½ cup) whole or semi skimmed milkroom temperature
1tspvanilla bean paste or extract
2lemonszest only
Frosting
250g(1 cup) mascarpone full fat
240g(2 cups) icing sugarpowdered sugar
400ml(1 ¾ cups) COLD double creamheavy cream
2tbspcornflourcornstarch
2tspvanilla bean paste or extract
2passion fruit
To brush on cake layers
3tbspPassoa or passionfruit liqueuror Monin Passion fruit syrup
1tbspvodka
1tspvanilla bean paste or extract
To decorate
2passion fruit
meringue kisses optional
Instructions
Make the cake
Preheat the oven to 180C (350F). Mist three 20cm (8 inch) cake pans with cake release and line with baking paper.
Put the flour, sugar, baking powder and bicarbonade of soda in a large mixing bowl and mix together to combine.
Add the softened butter, eggs, milk, vanilla and lemon zest.
Start beating at lowest speed setting until ingredients come together. Increase the speed to maximum and beat until the batter is completely smooth - about 30 seconds to one minute. Stop the mixer and scrape the bottom and sides of the bowl halfway through.
Transfer batter to the prepared cake tins and level using a spatula.
Bake for 25-30 minutes or until the cake is golden and feels springy to the touch. A skewer or knife inserted in the centre should come out clean – if not cook for a further 5 minutes.
Transfer cakes to a wire rack and cool completely before frosting.
Make the frosting
Scoop the pulp out of the passion fruit and strain the juice into a bowl. Discard the seeds.
Beat all remaining ingredients together, on medium-low speed, until you have soft peaks. Add the passion fruit juice, a little at a time. You might not need to add it all. Scrape the bottom and sides of the bowl and beat until the frosting holds peaks. Keep chilled until you need to use it.
Assemble the cake
Brush the cake layers with vodka and passionfruit liqueur (you might need to warm it slightly so it sinks into the cake).
Pipe a generous layer of frosting to sandwich the cake layers together.
Cover the cake with frosting, smoothing over top and sides. Chill and do a second layer of frosting for a smooth finish or leave the cake layers showing through for a semi naked effect.
Top cake with any remaining frosting or decorate with meringue kisses and the passionfruit pulp. Slice and enjoy!
Video
Notes
Unless specified otherwise all your ingredients including butter eggs and milk should be at room temperature in order to achieve a smooth batter. If one or more of the ingredients are cold they will cause your batter to split or look curdled.
If your milk is cold from the fridge then heat briefly in the microwave or saucepan until just tepid. Make sure the milk is body temperature - not too hot!
Place cold eggs into warm water for five minutes to bring them back to room temperature.
Cut cold butter into cubes and leave for an hour on your counter to warm up or use margarine (Stork).