The heatwave may have broken here in Scotland, but my craving for tropical flavours continues! This white chocolate loaf cake with passionfruit drizzle hits the spot, perfectly balancing sharpness and sweetness. You can see my recipe for white chocolate and passionfruit sponge cake here (it’s sandwiched with passionfruit curd…) and milk chocolate and passionfruit ganache tarts here. This bake does have a longer baking time, but the cake mixture itself is quick and easy to whip up before being left to do its thing. You can also make the cake a couple of days ahead and simply ice before serving. To make the cake, you will need:
150g soft unsalted butter, plus a little extra for greasing
150g white chocolate
150g caster sugar
3 medium eggs
200g self-raising flour.
For the drizzle icing:
225g icing sugar
pulp of 2 large passion fruit.
Preheat the oven to 170C/ Fan 150C/ Gas 3. Grease and line a 20cm x 9cm, 8cm-deep loaf tin. Melt 75g of the white chocolate in a heatproof bowl set over a pan of barely simmering water. Once melted, set aside to cool a little. Meanwhile, beat together the butter and sugar until pale and fluffy, then beat in the melted white chocolate.
Lightly beat the eggs, then add to the chocolate mixture little by little, mixing well each time. Fold in the flour, followed by the remaining white chocolate until combined.
Tip the mixture into the prepared loaf tin and gently smooth the top until level. Bake the loaf for 1 hour 10 minutes – don’t be tempted to open the door! The cake is ready once it is golden on top and firm in the centre. Remove the cake from the oven and leave to cool in its tin; the centre might have a slight dip, but this is normal.
Meanwhile, make the icing: sift the icing sugar into a large bowl and add the passion fruit pulp, little by little, until you have an icing that you can drizzle. If it still seems a little stiff, add 1 – 1 1/2 teaspoons of cold water.
Once the cake has cooled, tip it out of the tin and remove the baking paper. Turn out onto a serving plate and spoon over the icing, letting it drizzle down the side.
What are you baking this weekend?
Recipe via Miranda Gore Brown for Sainsbury’s Magazine.