Passionfruit Cake

For me, family tradition runs strong with recipes handed down through generations. My entire family love to bake, and that’s something I too have inherited. My mum’s passionfruit cake is so easy, so delicious and great to share with mates over a cuppa. When I make this in my household, it doesn’t last more than a few days. You’ll probably have most ingredients in your pantry. At the moment, passionfruit seem easy to come by at the shops. Have a go and let me know what you think.

Ingredients

80g butter softened
150g caster sugar
150g self-raising flour
1 teaspoon vanilla
1 large egg
150g sour cream
1 tablespoon finely grated lemon rind
Juice of half a lemon
1/4 cup of passionfruit pulp
3 tablespoon desiccated coconut

For the icing

100g icing sugar
2 tablespoons passionfruit pulp
1 tablespoon lemon juice

Method

1. Preheat oven to 180C. Grease a loaf pan, line base with baking paper and grease with butter.
2. Beat butter, vanilla, sugar and egg in a bowl with electric mixer until light and fluffy. Fold in the flour, add sour cream and lemon rind.
3. Spread half the mixture into the prepared loaf tin. Sprinkle with coconut and spoon over the passionfruit pulp (don’t forget to leave some for the icing). Drop in remaining spoonfuls of batter on top, then smooth with a knife / spoon.
4. Bake for about 45 minutes or until skewer comes out clean. Stand in the tin for 10 minutes before turning out onto a wire rack. Mix the icing ingredients together, then ice when cake is completely cold, then enjoy!