Passion fruit bundt cake difficulty *** #61

Cuts into 10

Preparing time: 30 minutes 

Cooking time: 40 minutes 

Ingredients:

• 100 g slightly salted butter, softened
• 175 g caster sugar 
• 2 eggs, beaten 
• 1 tablespoon vanilla extract 
• 175 ml buttermilk 
• 200 g self-raising flour 
• 1 teaspoon baking powder 

For the icing 

• 2-3 ripe passion fruit
• about 125 g icing sugar 

1. Beat together the butter and sugar in a bowl until very pale and creamy 
2. Gradually beat in the eggs 
3. Add the vanilla and buttermilk, then sift in the flour and baking powder 
4. Gently stir together until just combined 
5. Spoon the mixture into a greased and floured 1.4 litre ring mould and level the surface 
6. Bake in a preheated oven, 160 C(325 F), Gas Mark 3, for about 40 minutes until risen, just firm to the touch and skewer inserted into the centre comes out clean 
7. Loosen the edge and turn out on to a wire rack to cool 
8. Make the icing 
9. Halve and scoop out the pulp from 2 of the passion fruit into a sieve resting over a small bowl 
10. Press the pulp through the sieve, then measure out 4-5 teaspoons of the juice, pulping the third passion fruit of necessary 
11. Stir in enough of the icing sugar to make a smooth, spoonable icing
12. Spread over the top of the cake so that it runs down the side
13. Enjoy! :-)