Chetna’s Passionfruit & White Chocolate Mini Cakes

Makes 12

These mini cakes are great bite size treats. The sponge is beautifully light and has the crunch from the passion fruit seeds. The white chocolate icing adds to the sweetness and gives it a lovely finish.


For the cakes

  • 130 gms ─ unsalted softened butter
  • 130 gms ─ caster sugar
  • 2 large eggs
  • 130 gms ─ self raising flour
  • 30 gms ─ ground almond
  • Pulp of 1 passion fruit
  • 1 tsp vanilla extract

For the icing

  • 50 gms ─ unsalted melted butter
  • 150 gms ─ icing sugar
  • 2 tsp milk
  • 50 gms ─ white chocolate, melted
  • Pulp of 1 passion fruit


  1. Preheat the oven to 180°C. Grease a 12 hole mini cake tin.
  2. In a large bowl put all the cake ingredients together and whisk it for 2 minutes until light and pale. Put equal amounts of the cake mix into the 12 holes of the cake tin. Bake for 15 minutes and once baked leave the cakes to cool for 10 minutes before removing from the tin.
  3. Melt the butter in a small bowl. Add the sifted icing sugar in it and mix it well until smooth. To this add the melted chocolate, milk and mix well. Now add the pulp of passion fruit and give it a good mix.
  4. Once the cakes have cooled completely put 1 tbsp of the icing on each of the cakes and serve.
  5. Enjoy them fresh but if you have any left store them in an airtight box and eat them within 3-4 days