Lime & Passion Fruit Drizzle Cake

british

Lime & Passion Fruit Drizzle Cake

If you're in the mood for doing some simple baking, then you can't go wrong with a drizzle cake. Traditionally they are made with lemon zest in the cake and the sticky drizzle topping uses lemon juice. This one is made with lime and passion fruit for a refreshing change on the original.

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Ingredients

  • passionfruit 2
  • lime 2
  • egg 2
  • milk 4 tbsp
  • unsalted butter 175 g
  • caster sugar 175 g
  • self raising flour 175 g
  • sugar 45 g

Method

  • Preheat the oven to 200°C/180°C fan/gas mark 6. Grease and line the base of 1 large (900g) loaf tin with baking parchment.
  • Put the butter, a pinch of salt and caster sugar in a bowl and beat until it is pale and creamy.
  • Add the eggs one at a time, with a spoon of the flour to prevent any curdling, mixing until just combined. Using a spatula or wooden spoon, mix in the remaining flour and grate in the lime zest. Stir in enough of the milk until you have a soft dropping consistency.
  • Transfer to the prepared tin, level the surface and bake in the oven for 40 minutes. Check to see if it is cooked by inserting a cocktail stick or skewer in the middle. If it comes out clean the cake is done, if not return for a further few minutes.
  • For the drizzle topping: Juice the zested lime. Cut the passionfruit in half and scoop out the pulp. Add the lime juice to a saucepan with the passion fruit pulp.
  • Add the granulated sugar and gently warm together until the sugar starts to dissolve. Remove from the heat and set aside.
  • Prick the warm cake several times with a skewer or cocktail stick and slowly pour over the drizzle topping, allowing it to soak into the cake.
  • Leave the cake to cool completely in the tin before turning out and cutting into slices to serve. Enjoy!

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