RECIPE: Passion Fruit Drizzle Cake

The perfect afternoon tea treat.

 

Passion Fruit Drizzle Cake

Who doesn't love a piece of cake? Why not try this gorgeous passion fruit drizzle cake, courtesy of Waitrose. You can find thousands more recipes at www.waitrose.com/recipes
Prep Time15 mins
Cook Time1 hr

Ingredients

  • 200 g unsalted butter, very soft, plus extra for greasing
  • 250 g Tate & Lyle White Caster Sugar
  • 3 medium British Blacktail Free Range Eggs, at room temperature, beaten
  • 250 g self raising flour
  • 1/4 tsp salt
  • 160 ml can coconut cream

FOR THE SYRUP & DRIZZLE

  • 3 passion fruit, halved
  • 2 limes, 2 tbsp juice
  • 75 g Tate & Lyle White Caster Sugar

Instructions

  • Preheat the oven to 180˚C, gas mark 4. Butter then line a 900g loaf tin with baking parchment. Using electric beaters, beat the butter and sugar in a large bowl until creamy and very pale. Add about 1 tbsp egg, beat again until fluffy; repeat until all of the egg has been incorporated.
  • Sift in ½ the flour with the salt; fold in carefully with a spatula. Fold in the coconut cream until entirely combined, then the rest of the flour, to make a soft batter. Scrape into the tin, level the top and bake for 1 hour, until risen, golden and a skewer inserted into the middle comes out clean. Cool in the tin on a rack, until barely warm.
  • Sieve the passion fruit pulp over a bowl, pressing hard with a spatula to extract the juice. Rinse 2 tsp of the seeds; set aside. Mix the passion fruit juice (about 2 tbsp) with the lime juice. Poke holes all over the cake with a cocktail stick, then brush ½ the juice over the top. Add 75g sugar and the rinsed seeds to the remaining passion fruit juice (about 1 tbsp). Immediately spread over the cake. Allow to cool completely (overnight for maximum crunch) before serving.

Notes

Cook’s tip
To prevent any spills, line the tin with paper, ensuring it stands a few centimetres above the sides of the tin.
minervadigi
Author: minervadigi