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Prep 15 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 175 g butter, softened
  • 175 g caster sugar
  • 1 pinch salt (only if the butter is unsalted)
  • 2 eggs, large
  • 175 g self-raising flour
  • 4 tbsps milk
  • 2 limes, grated zest and juice
  • 2 passion fruit
  • 3 tbsps granulated sugar
Lime and Passion Fruit Drizzle Cake Lime and Passion Fruit Drizzle Cake
Lime and Passion Fruit Drizzle Cake

If you're in the mood for doing some simple baking, then you can't go wrong with a drizzle cake.

Traditionally they are made with lemon zest in the cake and the sticky drizzle topping uses the lemon juice. However why not ring the changes and use other fruits. Orange and lemon together makes a delicious St Clements Drizzle cake, or how about using lime and passion fruit like I have here. They are both strong tangy flavours that compliment each other so well. Here I'm using the lime zest in the cake and using both lime juice and passion fruit in the drizzle topping.


For the Cake:

  1. Heat the oven to 200℃ / 180℃ fan /gas 6.
  2. Grease and line the base of 1 large (900g) loaf tin with baking parchment.
  3. Put the butter, salt (only if using unsalted butter) and caster sugar in a bowl and beat until it is pale and creamy.
  4. Add the eggs one at a time, with a spoon of the flour to prevent any curdling, mixing until just combined.
  5. Using a spatula or wooden spoon, mix in the remaining flour and lime zest.
  6. Stir in enough of the milk until you have a soft dropping consistency. You may only need 3 tbsp, depending on the flour (some are older therefor make a drier mix).
  7. Transfer to the prepared tin, level the surface and bake in the oven for 40 minutes. Check to see if it is cooked by inserting a cocktail stick or skewer in the middle. If it comes out clean the cake is done, if not return for a further few minutes.

For the Drizzle Topping:

  1. Put the lime juice in a saucepan and add the passion fruit pulp, either straight from the shell of the fruit, or if you chose not to have the seeds, press through a sieve first to remove them. Add the sugar and gently warm together until the sugar starts to dissolve. Remove from the heat and set aside.
  2. Once the cake comes out of the oven, prick it several times with a skewer or cocktail stick, and slowly pour over the drizzle topping letting it soak into the cake.
  3. Leave the cake to cool completely in the tin before turning out and cutting into slices to serve.

Jo Pratt is an award winning food writer, cook, food stylist and presenter. She creates inspirational modern recipes, using the best seasonal produce all with achievable results for the home cook. She has a unique style, which has seen her become a best – selling author, with numerous cookbooks under her belt.


When she’s not writing books, you’ll also find Jo presenting recipes online, on TV, in your favourite food magazines, on stage performing live cookery demonstrations and hosting numerous workshops/cookery classes. She hosts regular lessons at both Leiths Cookery School and Divertimenti Cookery School, London.


Jo has collaborated with other three female chefs, to launch The Gorgeous Kitchen, an award-winning contemporary restaurant specialising in beautiful global cuisine made with British-grown produce at Heathrow’s Terminal 2.


Jo’s cooking style initially evolved from working with hugely talented restaurant chefs (including the late Gary Rhodes, Gordon Ramsay, Jamie Oliver and John Torode) making the most delicious food – and translating their ideas into recipes for the everyday kitchen.

Lime and Passion Fruit Drizzle Cake

If you're in the mood for doing some simple baking, then you can't go wrong with a drizzle cake.

Traditionally they are made with lemon zest in the cake and the sticky drizzle topping uses the lemon juice. However why not ring the changes and use other fruits. Orange and lemon together makes a delicious St Clements Drizzle cake, or how about using lime and passion fruit like I have here. They are both strong tangy flavours that compliment each other so well. Here I'm using the lime zest in the cake and using both lime juice and passion fruit in the drizzle topping.

Prep 15 minutes
Total 1 hour
Serves
US | Metric
favorite
print
rate
Ingredients
  • 175 g butter, softened
  • 175 g caster sugar
  • 1 pinch salt (only if the butter is unsalted)
  • 2 eggs, large
  • 175 g self-raising flour
  • 4 tbsps milk
  • 2 limes, grated zest and juice
  • 2 passion fruit
  • 3 tbsps granulated sugar

For the Cake:

  1. Heat the oven to 200℃ / 180℃ fan /gas 6.
  2. Grease and line the base of 1 large (900g) loaf tin with baking parchment.
  3. Put the butter, salt (only if using unsalted butter) and caster sugar in a bowl and beat until it is pale and creamy.
  4. Add the eggs one at a time, with a spoon of the flour to prevent any curdling, mixing until just combined.
  5. Using a spatula or wooden spoon, mix in the remaining flour and lime zest.
  6. Stir in enough of the milk until you have a soft dropping consistency. You may only need 3 tbsp, depending on the flour (some are older therefor make a drier mix).
  7. Transfer to the prepared tin, level the surface and bake in the oven for 40 minutes. Check to see if it is cooked by inserting a cocktail stick or skewer in the middle. If it comes out clean the cake is done, if not return for a further few minutes.

For the Drizzle Topping:

  1. Put the lime juice in a saucepan and add the passion fruit pulp, either straight from the shell of the fruit, or if you chose not to have the seeds, press through a sieve first to remove them. Add the sugar and gently warm together until the sugar starts to dissolve. Remove from the heat and set aside.
  2. Once the cake comes out of the oven, prick it several times with a skewer or cocktail stick, and slowly pour over the drizzle topping letting it soak into the cake.
  3. Leave the cake to cool completely in the tin before turning out and cutting into slices to serve.

Jo Pratt is an award winning food writer, cook, food stylist and presenter. She creates inspirational modern recipes, using the best seasonal produce all with achievable results for the home cook. She has a unique style, which has seen her become a best – selling author, with numerous cookbooks under her belt.


When she’s not writing books, you’ll also find Jo presenting recipes online, on TV, in your favourite food magazines, on stage performing live cookery demonstrations and hosting numerous workshops/cookery classes. She hosts regular lessons at both Leiths Cookery School and Divertimenti Cookery School, London.


Jo has collaborated with other three female chefs, to launch The Gorgeous Kitchen, an award-winning contemporary restaurant specialising in beautiful global cuisine made with British-grown produce at Heathrow’s Terminal 2.


Jo’s cooking style initially evolved from working with hugely talented restaurant chefs (including the late Gary Rhodes, Gordon Ramsay, Jamie Oliver and John Torode) making the most delicious food – and translating their ideas into recipes for the everyday kitchen.