Passion fruit drizzle cake

Name: Passion fruit drizzle cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 10
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; ¼ tsp salt; 160 ml coconut cream

A fruity twist on the classic lemon drizzle, this passionfruit version is sweet, light and tropically flavoured in equal measure. Hints of coconut add another dimension to the flavours in this cake, and is a welcome addition to an afternoon cup of tea.

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Serves10
CourseDessert
Prepare15 mins
Cook1 hr
Total time1 hr 15 mins
Pluscooling

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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 coconut cream

FOR THE SYRUP & DRIZZLE

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

Preheat the oven to 180 degrees 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.