Passion Fruit Bundt
I am obsessed with bundt tins, which come in all sorts of interesting shapes and designs. The branded ones are not cheap to buy, but luckily lots of good bakeware shops have tapped into the craze and created their own, for which I am very grateful, as I don’t want a cake tin to cost me a small fortune. For this recipe, the bundt tin gets a coating of icing sugar, which gives my light cake a sugary crust before it is topped with its zingy passion fruit glaze.
|For the bundt:|
|5 tbsp||icing sugar|
|250g||plain flour, sifted|
|20g||unsalted butter, melted, plus extra for greasing|
|For the passion fruit glaze:|
|Pulp from 3 passion fruit|
|250g||icing sugar, sifted|
You will need: a bundt tin.
Preheat the oven to 180°C/160°C fan/gas mark 4. Grease the inside of a 2.8 litre bundt tin really well, making sure to get into every crevice. Put the icing sugar into the tin and swirl the tin around, covering it generously. Set aside.
To make the cake batter, put the caster sugar and eggs into a large mixing bowl. Whisk the mixture until it has tripled in size, which will take about 8–10 minutes. The mixture should be light and fluffy.
Add the flour to the mixture and fold it in, using a metal spoon, until it is incorporated. Be sure to be very gentle when folding in the flour, so that you don’t knock out the air. There are no raising agents in this cake, and all the raising is done by the air you’ve just whisked into the sugar and eggs.
Mix until there are no more pockets of flour, then gently fold in the melted butter. Pour the cake batter carefully into the tin and bake in the oven for 40–45 minutes.
Once the cake is baked, leave it in the tin for 15 minutes, then turn it out on to a wire rack to cool completely.
Mix the passion fruit pulp and the icing sugar to a smooth glaze, loosening it with a little lemon juice if necessary.
Put the bundt on a serving plate and pour over the passion fruit glaze, spreading it over the cake.