The weather may have been mostly grey and miserable in Scotland this week, but I’m finding sunshine through tropical flavours in my baking. This passionfruit and orange drizzle loaf is quick and easy to whip up but is deliciously moist, fresh and summery – even when the British weather is having other ideas! To make the cake, you will need:
170g butter or margarine
170g golden caster sugar
275g self-raising flour
1 tsp baking powder
3 tbsp milk
Zest of one orange and 1 tbsp juice.
For the topping:
100g granulated sugar
1 – 2 tbsp orange juice.
Preheat the oven to 180C/ Fan 160C/ Gas 4 and grease and line a large loaf tin. For the topping, halve the passionfruit and scoop the seeds out into a sieve over a bowl. Sieve until you’ve got all the juice out of them you can. Discard the pips. Add the sugar and orange juice to the mixture and set aside.
Beat the butter and sugar until light and fluffy, then fold through the eggs, flour, baking powder, milk and orange juice and zest until fully combined.
Pour into the lined tin and level the surface, then bake for 50 – 55 minutes until a skewer inserted in the middle comes out clean.
When the cake is cooked, prick the surface all over with a skewer and pour the syrup over the top while it is still warm. Leave in the tin to cool completely.
Decorate with edible flowers (I used coconut-scented gorse to complement the tropical flavour!) and serve with a pot of tea.
What are you baking this weekend?
Recipe via Sam Gates Food.