ST201902

CAKE

IN THE

HOUSE

PASSIONFRUIT & ORANGE

DRIZZLE LOAF

170g margarine or soft butter

170g golden caster sugar

3 eggs

275g self-raising flour

1 tsp baking powder

3 tbsp milk

Finely grated zest of 1 orange and

½ tbsp orange juice

FOR THE TOPPING

3 passionfruit

100g granulated sugar

1–2 tbsp orange juice

1 Preheat oven to 180C/Fan 160C/Gas 4,

and grease and line a large loaf tin with

greaseproof paper or a greaseproof liner.

2 For the topping, halve the passionfruit

and scoop out the pulp. Pour into a sieve

over a bowl. Press the pulp through the

sieve until you have squeezed out all the

juice. Discard the strained seeds and pulp.

3 Beat the butter and sugar together until

light and fluffy, then stir in the eggs, flour

and baking powder. Mix well, adding the

milk, orange juice and zest a little at a time

until completely combined.

4 Pour into the lined loaf tin and smooth

the top. Bake for 50–55 mins until golden

and firm, and a skewer comes out clean.

5 While it’s baking, mix the passionfruit

juice with the sugar, then add 1–2 tbsp

of orange juice until you have a thick

syrupy consistency that will stick to the

top and sides of the cake, as well as

soaking through.

6 When the cake is cooked, place the tin on

a wire rack and, while it is still hot, pierce

the cake all over with a thin skewer,making

lots of little holes. Pour over the drizzle and

leave in the tin to cool until you simply

can’t wait any longer.

Recipe from The Tin &

Traybake Cookbook by

Sam Gates (Robinson).

Photography:

Stephanie Graham

This drizzle cake is particularly

delicious on a chilly day, fresh from

the oven or when it still has a

memor y of warmth to it.