Not the most seasonal bake when we’re in the depths of winter, but it tastes amazing! The inspiration for this one came from Baking Fanatic but I’ve adjusted the quantities of some ingredients after making it a few times, largely because the supermarket always seems to sell passion fruits in packs of three! Check out the other recipes on this blog too – you won’t regret it.
Passion fruit and lime drizzle cake
350g caster sugar
4 free range eggs, at room temperature
200g self-raising flour
75g melted unsalted butter
A pinch of salt
3 passion fruit
1. Line a 2lb loaf tin and preheat the oven to 180°C.
2. Mix together 250g of the caster sugar, the eggs, flour, butter, milk, salt and the finely grated zest from the 3 limes until well combined into a thick batter. Pour into the prepared tin and bake for about 50 minutes before checking, it may need a bit longer.
3. Cut the passion fruits in half and squeeze the juice and seeds out into a sieve balanced over a bowl. You’ll want the juice and some of the seeds for the drizzle.
4. To make the drizzle, combine the remaining 100g sugar with the juice of the 3 limes and the passion fruit juice. Leave the seeds out at this stage. Mix together well. It’s fine if the sugar isn’t dissolved in the liquid.
5. While the cake is still warm, use a skewer to prick the cake and then pour the drizzle over the top. Sprinkle some (or all) of the seeds over the top. Allow the cake to cool completely before attempting to slice.