Divine lemon and passion fruit drizzle cake – a perfect treat.

This lemon and passion fruit drizzle cake is a classy little showstopper that won’t tax your baking skills.

lemon and passion fruit drizzle cake
Lemon and passion fruit drizzle cake.

Don’t be put off by the fancy image, the trick to this lemon and passion fruit drizzle cake is getting used to using a bundt mould – it will help your mix keep the perfect shape while you take all the credit.

Ingredients

  • 3 passion fruit
  • 6 tbsp Bonne Maman Lemon Curd
  • 30g ground almonds
  • 150g unsalted butter, softened
  • 185g golden caster sugar
  • 2 medium eggs
  • 225g plain flour
  • 150ml carton sour cream
  • 1 lemon, finely grated zest
  • 2 tsp baking powder
  • 1 tbsp roughly chopped pistachio nuts
  • Icing sugar, to dust

Divine lemon and passion fruit drizzle cake – Method

First, make the lemon and passionfruit drizzle. Halve the passionfruit and sieve the pulp into a small bowl, reserving the seeds. Stir 2 tbsp of the Lemon Curd into the juice and set aside. Stir the remaining Lemon Curd into the ground almonds and set aside. Wash about 2 tsp of the passionfruit seeds and leave to dry.

Heat the oven to 180C, 160 fan, gas mark 4. Grease and flour a 1 litre bundt mould, a 900g loaf tine or a 20cm, deep, round cake tin.

Beat the butter and caster sugar together until light and fluffy then add the eggs one at a time with a tablespoon of the flour. Beat well until smooth.

Beat in the sour cream and lemon zest. Finally fold in the remaining flour and baking powder.

Spoon half the cake mixture into the prepared mould or tin then dot the Lemon Curd and almond mixture evenly over the top. Finish with the remaining cake mixture.

Bake for 45 mins then cover the top loosely with foil and continue to bake for a further 30-40mins or until a skewer inserted into the middle comes out clean.

Leave the cake to cool for 10mins then turn out onto a wire rack placed over a plate. Make fine holes in the sponge using a cocktail stick and spoon the lemon and passionfruit drizzle over the cake whilst warm. Leave to cool.

Sprinkle with passionfruit seeds, pistachio nuts and dust lightly with icing sugar to serve.

Cook’s tips

If using a bundt mould, it’s best to lightly grease it and dust with flour until completely coated. Turn upside down and tap the mould to remove any excess flour.

This recipe for Divine lemon and passion fruit drizzle cake is one of many easy cake recipes on 50connect, see our Food and Drink channel.

Reproduced courtesy of Bonne Maman.

Tags: , , , Last modified: February 28, 2022

Written by 6:45 pm Food & Drink

travel newsletter

Subscribe To Our Newsletter

Subscribe to our weekly newsletter to receive the latest news, reader offers and competitions from our team.

 
 
 
 

Thanks for subscribing to 50connect's weekly newsletters. We look forward to sharing some great content and competitions with you.

Kind regards,

50connect team 

 
 
 
 

Close
travel newsletter

Subscribe To Our Newsletter

Subscribe to our weekly newsletter to receive the latest news, reader offers and competitions from our team.

 
 
 
 

Thanks for subscribing to 50connect's weekly newsletters. We look forward to sharing some great content and competitions with you.

Kind regards,

50connect team