Orange Passion Toffee Cake

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Recipe's preparation

Cake

1.  Preheat oven to 180 degrees.  Grease and line a 19cm square cake pan with baking paper

2.  Combine poppy seeds and milk in a small bowl and let sit for 20 minutes.

3.  Place butter, zest, sugar into TM bowl and mix at speed 5, 7 seconds or until light and fluffy.

4.  Add eggs one by one, mixing at speed 5, 2 seconds until each egg is just combined (mixture will appear curdled).  

5.  Place half the flour in TM bowl, poppy seed mixture, orange juice then the rest of the flour and mix at speed 6, 10 seconds.

6.  Bake for 1 hour or until a skewer comes out clean.  Cool in tin for 5 minutes then turn out onto a wire rack to cool completely.

Passionfruit Toffee Shards (must be done on the stove to reach at least 150 degrees)

1.  Line a shallow baking tray with baking paper.

2.  Combine 1 cup (200g) caster sugar and water in a saucepan and stir over a low heat until sugar dissolves.

3.  Increase heat to high and boil for 10 minutes or until syrup turns a rich golden colour.

4.  Take off heat, add passionfruit and swirl around, taking care as syrup will splatter.

5.  Return to stove and boil for 30 seconds.

6.  Pour syrup onto tray and tilt to form an even layer.  Cool and set then break into shards.

Passionfruit Icing

1.  Place butter and cream cheese into TM bowl and mix at speed 5-6, 8 seconds or until light and creamy.

2.  Add a third of the sugar at a time, mixing at speed 5-6, 10 seconds each time.  Add the passionfruit with the last bit of sugar.

Assembly

1.  Once cake is cool cut into three layers.

2.  Spread the passionfruit icing on the cake base then add the next cake layer.  Repeat and then use the last of the icing on the top of the cake.

3.  Decorate the top of the cake with the toffee shards.