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.
Prep
15 min
Cook
40 min
Serves
4
Difficulty
Easy
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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!
