Buttery Passion Fruit Madeira Cake

Ingrediants:

210g/7.5oz plain flower

1tsp baking powder

175g/6oz caster shuger, plus 1 tsp

grated zest of 1 orange

1tsp vanilla essence

3 median eggs beaten

2 tbsp milk

6 ripe passion fruits

50g/2oz icing sugar

icing shugar, to dust

 

Method:

1) Preheat the oven to 180 degree, 10 minutes before baking. Lightly oil and line the base of a 23x12.5cm loaf tin with greaseproof paper. 

2) Sift the  flower and baking powder into a bowl and reserve.

3) Beat the butter, sugar, orange zest and vanilla essence until light and fluffy, the gradually beat the eggs, 1 tablespoon at a time, beating well after each addition.

If the mixture appear to be curdle or seperate, beat a little of the flour mixture.

4) Fold in the flour mizture with the milk until just blended. Do not over mix. Spoon lightly in prepared tin and smooth the top evenly. Sprinkle lightly with the teaspoon of casting sugar.

5) Bake in the preheated oven for 55 minutes, or until risen and golden brown. Remove Remove from the oven and leave to cool for 15-20 minutes. Turn the cake out of the tin and discard the lining paper.

 

6) Cut the passion fruits in half and scoop out the pulp into a sieve set over a bowl. Press the juice over a rubber spatula or wooden spoon. Stir in the icing sugar and stir to dissolve, adding a little extra sugar if necessary.

7) Using a skewer, pierce holes all over the cake. Slowly spoon the passion fruit glaze all over the cake and allow it to sleep in. Gently invert the cake into a wire rack, then turn it back the right up. Dust with icing sugar and cool completely. Serve the Medeira cake cold.