This would have to be one of the easiest cakes to make and it looks pretty nice too!
It’s an all in one cake. I’m a huge fan of these kinds of cakes as Mary Berry the “Queen of Cakes” advocates this method.
So this is a simple butter cake, given a bit of zing by adding passionfruit to the batter and in the icing. But you could just as easily substitute lemon or orange as the flavouring or chocolate or coffee.
I made the cake in a bundt tin, but an ordinary cake tin is fine. A bundt tin makes a cake look special, a tip given to me by another good cook, my sister!
200g softened butter
200g caster sugar
200g plain flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 free range eggs
3 tablespoons milk
Juice of half an orange
100g icing sugar
Preheat oven to 170 degrees C fan forced, 180 degrees C non fan forced. Butter a large bundt tin or a 22cm cake tin. If using a bundt tin make sure you really butter it well to ensure the cake comes out successfully.
Place the butter, sugar, flour, baking powder, salt, eggs, milk, orange juice and the juice and seeds of two of the passionfruit in the bowl of a food processor.
Whizz until all the ingredients are well blended.
Spoon the mixture into whatever tin you are using. Place in the preheated oven and bake for 35-40 minutes for the bundt tin or 30-35 minutes for the regular tin. The bundt tin takes a bit longer as it’s deeper.
Remove from the oven and leave to cool for 15 minutes before turning out.
For the icing, mix the icing sugar with the juice and seeds of the remaining two passionfruit. Depending on how juicy the passionfruit are, you may need to add more icing sugar.
If you think the icing needs more liquid, add another tablespoon of passionfruit juice or lemon juice. You want the icing to be able to drip down the sides of the cake.
Specialise in liberally over the top of the cake.
I think the cake is lovely just served on its own for morning or afternoon tea. But by all means serve with cream or Greek yoghurt if you think it needs it!