Passion Fruit Drizzle Cake

You will need:

225g of butter

225g of caster sugar

4 eggs

Zest of 1 lemon

225g of self raising flour

3 passion fruits

Icing sugar

First preheat the oven to 180C. Then, in a large bowl, cream together 225g of butter and 225g of caster until well combined. Then, add the lemon zest and 4 eggs, roughly beat this together before sieving in 225g of self raising flour. When beating in the flour, try to put as much air into the mixture as possible, use an electric whisk if that is best for you.

Lightly grease and line a cake loaf tin, and pour in the mixture, trying to even the top out with a spatula. Bake for 45-50minutes or until a knife comes out clear.

While the cake is in the oven, you can prepare the passion fruits. Cut two passion fruits in half and place the seeds into a sieve over a medium sized bowl. Using the back of a spoon, scrape the seeds along the bottom of the sieve to squeeze the juice out of the pulp (you may need to scrape the bottom of the sieve to relieve the juice from the sieve). Add a little icing sugar to the juice until you get a runny icing consistency, put this aside until the cake has thoroughly cooled.

Cut the other passion fruit in half and squeeze the juice as above. But you will use this to flavour the cake. When you have removed the cake from the oven, pierce holes in the top of the cake using a knife or toothpick, and then gently spoon the passion fruit juice over the cake, trying to ensure that it soaks into the cake. When the cake has thoroughly cooled, thinly glaze the cake with the passion fruit icing.

Tip: Using a lower temperature for longer on a deeper cake will ensure that it cooks through properly without collapsing.

Enjoy! x