Orange and passion fruit cake recipe
Everyone loves a classic lemon cake, but sometimes you want something a little different and for me this has just that twist. This moist and not-too-sweet orange loaf cake has a fresh and fragrant passion fruit glaze, and is perfect with a cup of tea in the afternoon.
If you want to freeze the cake, allow the unglazed cake to cool, then wrap it in two layers of clingfilm and a layer of foil. Add the glaze after it has thawed.
Ingredients
- 225 g unsalted butter, at room temperature, plus extra for greasing
- 225 g plain flour
- 2 tsp baking powder
- 1 pinch salt
- 255 g caster sugar
- 2 large oranges - zest only
- 4 large eggs, lightly beaten
- 1 large Orange - Juice only
- 3 passion fruit
- 125 g icing sugar
Details
- Cuisine: British
- Recipe Type: Cake
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 50 mins
- Serves: 10
Step-by-step
- Preheat the oven to 180°C (160°C fan oven) gas mark 4. Butter a 23cm loaf tin and line with a strip of baking parchment leaving about 2.5cm or so to hang over the edges, to make removing the cake easier. Sift the flour, baking powder and salt into a bowl, and set aside.
- Using an electric mixer beat the butter, 225g of the sugar and the zest until light and fluffy, about 5 minutes. Beat in the eggs and 3 tablespoons orange juice, a little at a time, until fully incorporated.
- Using a spatula, fold in the flour mixture. Scrape into the prepared tin, then level the top. Bake for 50-55 minutes or until risen and golden, and a cocktail stick inserted into the centre comes out clean.
- While the cake is baking, make the syrup by putting the remaining orange juice and sugar into a small pan and simmering for a few minutes or until the sugar has dissolved.
- Make holes all over the cake using a cocktail stick or skewer and brush with the orange syrup, allowing it to soak into the cake. Leave to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
- To make the glaze, scoop out the seeds and pulp from the passion fruits and press through a sieve, retaining about 1 tablespoon of the seeds. Mix the juice, icing sugar and reserved seeds together until thick and smooth, then pour over the cake, letting it drip down the sides.
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