Pas­sion­fruit tea­cake


Australian Women’s Weekly NZ - - FRUIT FAVOURITES -

80g but­ter, soft­ened

1 tea­spoon vanilla ex­tract

2/3 cup (150g) caster su­gar

1 egg

1 cup (150g) self-rais­ing flour

1/2 cup (140g) Greek-style yoghurt

1 ta­ble­spoon finely grated lime rind

2 ta­ble­spoons des­ic­cated co­conut

1/4 cup pas­sion­fruit pulp


1/2 cup (80g) ic­ing su­gar 2 ta­ble­spoons pas­sion­fruit pulp 1 Pre­heat oven to 180°C (160°C fan-forced). Grease a 10cm x 24cm loaf pan (inside top mea­sure­ment); line base and long sides with bak­ing pa­per, ex­tend­ing the pa­per 5cm over the sides. 2 Beat but­ter, vanilla, su­gar and egg in a small bowl with an elec­tric mixer un­til light and fluffy. Stir in sifted flour, yoghurt and lime rind. 3 Spread half the mix­ture into pre­pared pan; sprin­kle with co­conut and spoon over pas­sion­fruit pulp. Drop spoon­fuls of the re­main­ing bat­ter on top; smooth top. 4 Bake for about 45 min­utes or un­til skewer in­serted into cen­tre of cake comes out clean. Stand cake in pan for 10 min­utes be­fore turn­ing, top-side up, onto a wire rack to cool. 5 PAS­SION­FRUIT IC­ING Sift ic­ing su­gar into a small bowl; stir in pas­sion­fruit un­til smooth. 6 Driz­zle the cooled loaf with Pas­sion­fruit Ic­ing. Suit­able to freeze with­out ic­ing. Not suit­able to mi­crowave.

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