Being in the midst of a summer during a pandemic, I wished to bake something that reflected this time of year in terms of taste and serving! I came to this recipe which sounded really quite sumptuous. With the use of two summer fruits it creates a beautifully light and subtle sweetness that stays on your tongue for a while after eating. It is also a great accompaniment with a summer high tea or something to pass around after dinner. I adore making this as the smells of the fruits whilst cooking really are wonderful.
Makes 1 Loaf
Ingredients:
170g Margarine, soft Butter or Olive Spread
170g Golden Caster Sugar
3 Eggs
275g Self-Raising Flour
1tsp Baking Powder
3tbsp Milk
1 Orange, Finely zested
1/2tbsp Orange Juice
For the topping:
3 Passion Fruit
100g Granulated Sugar
1-2tbsp Orange Juice
1. Preheat the oven to 180'C/160'C fan and grease/line the large loaf tin with grease-proof paper or a grease-proof liner.
( I usually find that a 2lb tin works perfect for this size for those that are confused about the tin!)
2. For the topping, halve the passion fruit and scoop out the pulp. Pour into sieve over a bowl. Press the pulp through the sieve until you have squeezed out all the juice. Discard the strained seeds and pulp.
(For optimum efficiency, use the back of a tea spoon to press the pulp down.)
3. Beat the butter and sugar together until light and fluffy, then stir in the eggs, flour and baking powder. I stir this after each ingredient to bind well. Mix well, adding the milk, orange juice and zest a little a time, combining.
4. Pour into the lined loaf tin and smooth the top. Bake for 50 mins until golden and firm and a cake tester comes out clean.
(Any metal skewer will do as long as it comes out clean! Test at the thickest part of the cake.)
5. Whilst it is baking, mix the passion fruit juice with the sugar, then add 1-2 tablespoons 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 cake tester or thin skewer, making lots of little holes of varying depths. Pour over the drizzle and leave in the tin to cool. Or until you cant wait any longer!
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