favorite
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rate
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.

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.

favorite
print
rate
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

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.