Bring the Passion Cake

(Serves 20)

Cake base
50g walnuts
2 medium eggs + 2 egg whites
130g light brown sugar OR 100 g coconut sugar
½ tsp fine salt
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp bicarbonate of soda
1 tsp baking powder
100g plain flour
100g wholemeal flour
50g vanilla or unflavoured protein powder
120 ml neutral oil
150g Greek yogurt
1 ripe banana
190g carrot, grated
3 drops orange blossom water

Frosting
200g reduced-fat cream cheese
100g Greek yogurt
20g softened butter
1-2 tbsp honey or maple syrup
Seeds & juice from 1-2 passionfruits

Method
Heat oven to 180°C/160°C fan. Line two 20 cm tins (or one big rectangular tray for freezer-friendly portions).
Toast walnuts 10 - 12 min until fragrant, cool, chop.
Whisk eggs, egg whites, and sugar until pale and fluffy. Slowly whisk in oil + yogurt.
Mash banana, stir into mix.
Fold in flours, protein powder, spices, salt, bicarb, and baking powder. Add grated carrot + walnuts.
Divide into tins (or tray) and bake 30 - 35 min until a skewer comes out clean. Cool fully.
For frosting: beat cream cheese, yogurt, butter, honey, and passionfruit pulp until smooth. Spread thinly between layers and over top.

Storage & Meal Prep

Fridge:
Keep in an airtight container up to 5 days. Best eaten slightly chilled.
Frosting firms up nicely, slice before storing.

Freezer:
Cut into single portions, wrap individually in cling film/foil, then place in a freezer bag.

Freeze for up to 3 months.

To eat: thaw overnight in the fridge OR microwave 20–30 sec.