Back to Recipe Menu

Sweet pasta cake


  • Preheat oven to 180°C fan forced (200°C normal).
  • Cook the pasta in plenty of lightly salted boiling water until al dente. Drain well, rinse under cold water and then drain again.
  • Melt the butter in a small heavy-bottomed pot.
  • Then add the sugar and stir until it dissolves.
  • Combine the mixed peel, raisins, almonds, figs, glace cherries, flour and cinnamon in a large bowl.
  • Add the cooked pasta with the eggs and the butter-sugar mixture. Mix with a wooden spoon until well combined.
  • Then spray a springform cake tin with oil and spoon in the pasta mixture. Flatten the top and cook in the oven for about 35 mins until golden and firm. (Cover with kitchen foil if the top is browning too much.)
  • Allow the cake to cool for about 20 mins, before turning out and sprinkling with a little caster sugar.
  • Serve with a dollop of cream or ice cream on the side.


  • 225 gm pasta, eg. penne
  • sea salt
  • 2 tbsp unsalted butter
  • 3 tbsp sugar
  • 1/3 cup mixed peel
  • 1/3 cup raisins
  • ¼ cup almonds
  • ¼ cup dried figs, chopped
  • 3 tbsp glace cherries, chopped
  • 3 tbsp plain flour, sifted
  • ½ tspn ground cinnamon
  • 2 eggs, beaten
  • cooking oil spray
  • caster sugar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm