Passion fruit & tahini blondies

1. Preheat the oven to 180°C, gas mark 4. Grease and line a 30x20cm brownie tin. Halve the passion fruit and scoop out the juice and seeds (to give approximately 80g). Add to a saucepan with the finely grated zest from the orange, the juice of half the orange and 40g caster sugar, and place over a medium heat for about 4 minutes, or until the juice has become sticky and slightly thickened. Set aside to cool while you prepare the blondie batter.

2. Put the white chocolate and butter in a glass bowl over a pan of just simmering water and start to melt, removing it from the heat before it is fully melted. Stir to combine, but don’t worry if it then separates. Meanwhile, using electric beaters or a freestanding mixer, whisk the eggs, muscovado and remaining caster sugar for 6-8 minutes or until pale and thick.

3. Add the white chocolate and butter mixture to the eggs and sugar, and whisk briefly before adding the flour. Mix to combine to a smooth batter. Pour the batter into the prepared tray, then dot with teaspoons of tahini, followed by the passion fruit syrup. Use a skewer to swirl the mixture together.

4. Bake for 25-30 minutes, until golden and the mixture still has a slight wobble in the middle. For best results, allow to cool for at least 6 hours, before cutting into pieces to serve, although they can also be eaten warm.