PASSION FRUIT drizzle CAKE (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 coconut cream For the syrup & drizzle: 3 passion fruit, halved; 2 limes, 2tbsp 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 1tbsp egg, beat again until fluffy; repeat until all of the egg has been incorporated.
2. Sift in half the flour with the salt; fold in carefully with a spatula. Fold in the coconut cream until combined, then the rest of the flour, to make a soft batter. Scrape into the tin, level the top and bake for an 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 2tsp 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 half the juice on 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.