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Passion fruit drizzle cake
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200g unsalted butter, very soft, plus extra for greasing
250g Tate & Lyle White Caster Sugar
3 medium British Blacktail Free Range Eggs, at room temperature, beaten
250g self raising flour
¼ tsp salt
160ml can coconut cream
FOR THE SYRUP & DRIZZLE
3 passion fruit, halved
2 limes, 2 tbsp juice
75g Tate & Lyle White Caster Sugar
1. 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.
2 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.
3. 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.
To prevent any spills, line the tin with paper, ensuring it stands a few centimetres above the sides of the tin.
This recipe appeared within the November 2019 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
Per serving (10) 1793kJ
This recipe was first published in October 2019.