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Passionfruit Cake
Passionfruit subtly flavours a delicate butter cake with a crisp coconut crumble topping very good with a little cream in the afternoon.
Ingredients
75g unsalted butter
25ml sunflower oil
175g caster sugar
Pulp from 3 passionfruit
25g cornflour
3 medium eggs, separated
100ml double cream
200g plain flour
2 teaspoon baking powder
For the coconut crumble
50g unsalted butter
75g plain flour
50g caster sugar
25g desiccated coconut
Icing sugar, to finish
Preparation
Line the base of a 20cm round cake tin with nonstick paper and heat the oven to 180C (160C fan-assisted)/350F/gas mark 4.
Melt the butter, then pour into a bowl and beat in the oil, sugar, passionfruit, cornflour, egg yolks and cream.
In another bowl, beat the egg white with a spotlessly clean whisk until it holds soft peaks when the whisk is pulled out.
Sift and fold the flour and baking powder into the passionfruit mix, then fold in the egg white gently and spoon into the tin.
Make the crumble by rubbing the butter through the flour, caster sugar and coconut until it turns crumbly.
Sprinkle this gently over the top of the cake and bake for an hour, or until a skewer poked in pulls out almost clean.
Leave to cool in the tin, then run a knife around the edge to release the cake.
Dust with a little icing sugar to serve.
From the recipe book: Short and Sweet the best of home baking by Dan Lepard
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