Step One

Preheat the oven at 175° C. Grease and line an 8” cake tin with parchment paper and set aside.

Step Two

Warm the orange juice in the microwave for 30 seconds. Add in the raisins to soak and set aside.

Step Three

In a large bowl, mix the plain flour, bicarbonate of soda, baking powder, ground cinnamon, ground ginger, a pinch of ground nutmeg, and salt. Set aside.

Step Four

In another bowl, whisk the egg, oil, sugar, and pineapple puree, half the orange zest, and the vanilla until fully combined.

Step Five

Add the wet ingredient mixture to the dry ingredient mixture until well combined. Fold in the grated carrot, the desiccated coconut, soaked raisins, and chopped walnuts until fully incorporated.

Step Six

Pour the batter into the prepared cake tin and bake at 175°C for 25 minutes. Allow to completely cool before assembling (very important).

Use this recipe to make your own coulis or substitute with shop bought passionfruit or passionfruit & mango coulis.

Step One 

Cut the passion fruits in half and put the pulp and the seed into a small saucepan.

Step Two 

Add the orange juice and the sugar and bring to a boil. Reduce the heat and allow it to slowly reduce until it has thickened until about 1/3^rd of its original volume.

Step Three 

Depending on whether you like them or not, strain the seeds out and set aside to cool before you use.

Step One

Melt the white chocolate in the microwave at 10-second intervals, stirring in between or over a double boiler.

Step Two

Place the cream cheese into a bowl, add the vanilla, remaining half of the orange zest, melted white chocolate, and whip until smooth.

Step Three

In a separate bowl, whip the double cream to just a firm peak. You don’t want it too soft or your mixture won’t set and you don’t want to whisk it all the way to stiff peaks as it will start to curdle by the time you spread it.

Step Four

Fold the whipped cream into the cream cheese in 2 batches. Set aside.

Step One (the only step)

Place the dark chocolate and the double cream in a small bowl. Melt in the microwave at 15-second intervals mixing in between until well combined. Set aside to cool or place in the fridge to set quicker.

Step One

Cut a strip of parchment paper double the height of your cake, and long enough to fit around your cake. Wrap the parchment paper around the cake and secure it with some tape.

Step Two

Pour half the cheesecake filling on top of the cake and spread around using a spatula or a spoon. Drizzle over the passionfruit coulis. Pour the remaining cheesecake mixture on top and spread with your spatula to level it up.

Step Three

Place in the fridge to set for a couple of hours. Remove the parchment paper/acetate roll and smooth the edge with a spatula if necessary.

Step Four

Place the chocolate ganache in a piping back fitted with a star nozzle or a grass piping nozzle. Pipe a few bird nests around the cake and top them up with Easter eggs of your choice.

Enjoy!