Banana and passion fruit cake
200 g cake flour
200 g banana, pureed
200 g sugar
125 ml milk
150 g butter, softened
Pinch of salt
1 Vanilla bean, seeds
Pre-heat the oven to 180ºC.
Grease a 23 cms round pan.
Whisk butter and sugar until smooth and white.
Add the eggs while mixing.
Add the banana and vanilla seeds.
Gently fold in the flour, salt and milk.
Combine well until smooth.
Bake for 30-40 minutes.
Unmould when completely cold.
Passion fruit and white chocolate ganache
300 g white chocolate, chopped
180 g passion fruit pulp, frozen
45 g butter, softened
Melt the chocolate in a double-boiler.
Add the passion fruit pulp and combine well.
Add the butter and combine until smooth.
Refrigerate for 4 hours or overnight.
Divide the cake horizontally in two layers.
Spread the ganache between layers.
Cover the cake with the remaining ganache.
Refrigerate until serving.