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    Passion fruit drizzle cake

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    Passion fruit drizzle cake

    • Preparation time: 15 minutes, plus cooling
    • Cooking time: 1 hour
    • Total time: 1 hour 15 minutes, plus cooling

    Serves: 10-12


    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

    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.

    Cook’s tip

    To prevent any spills, line the tin with paper, ensuring it stands a few centimetres above the sides of the tin. 

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    This recipe appeared within the November 2019 recipe card collection.
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