Orange and passion fruit cake recipe

• 225 g (7.9oz) unsalted butter, at room temperature, plus extra for greasing
• 225 g (7.9oz) plain flour
• 2 tsp baking powder
• 1 pinch salt
• 255 g (9oz) caster sugar
• 2 large oranges - zest only
• 4 large eggs, lightly beaten
• 1 large Orange - Juice only
• 3 passion fruit
• 125 g (4.4oz) icing sugar

1. Preheat the oven to 180C (160C fan oven) gas mark 4.
2. Butter a 23cm loaf tin and line with a strip of baking parchment leaving about 2.5cm or so to hang over the edges, to make removing the cake easier.
3. Sift the flour, baking powder and salt into a bowl, and set aside.
4. Using an electric mixer beat the butter, 225g of the sugar and the zest until light and fluffy, about 5 minutes.
5. Beat in the eggs and 3 tablespoons orange juice, a little at a time, until fully incorporated.
6. Using a spatula, fold in the flour mixture.
7. Scrape into the prepared tin, then level the top.
8. Bake for 50-55 minutes or until risen and golden, and a cocktail stick inserted into the centre comes out clean.
9. While the cake is baking, make the syrup by putting the remaining orange juice and sugar into a small pan and simmering for a few minutes or until the sugar has dissolved.
10. Make holes all over the cake using a cocktail stick or skewer and brush with the orange syrup, allowing it to soak into the cake.
11. Leave to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
12. To make the glaze, scoop out the seeds and pulp from the passion fruits and press through a sieve, retaining about 1 tablespoon of the seeds.
13. Mix the juice, icing sugar and reserved seeds together until thick and smooth, then pour over the cake, letting it drip down the sides.

unsalted butter, flour, baking powder, salt, caster sugar, oranges zest only, eggs, orange juice, passion fruit, icing sugar

Taken from www.lovefood.com/guide/recipes/12977/edd-kimbers-orange-and-passion-fruit-cake (may not work)