Time to bake - recipe for passion fruit drizzle cake
This article contains affiliate links. We may earn a small commission on items purchased through this article, but that does not affect our editorial judgement.
Here is a recipe from Waitrose for you to try at home.
Preparation time:15 minutes, plus cooling
Cooking time:1 hour
Total time:1 hour 15 minutes, plus cooling
Serves: 10-12
Ingredients
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
Method
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.
Advertisement
Hide AdAdvertisement
Hide Ad2 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.
You can find more recipes at Waitrose.com/recipes
A message from the Editor, Gary Shipton:
In order for us to continue to provide high quality and trusted local news, I am asking you to please purchase a copy of our newspapers.
Advertisement
Hide AdAdvertisement
Hide AdWith the coronavirus lockdown having a major impact on many of our local valued advertisers - and consequently the advertising that we receive - we are more reliant than ever on you helping us to provide you with news and information by buying a copy of our newspapers.
Our journalists are highly trained and our content is independently regulated by IPSO to some of the most rigorous standards in the world. But being your eyes and ears comes at a price. So we need your support more than ever to buy our newspapers during this crisis.
Stay safe, and best wishes.