Passion Fruit Drizzle Traybake
From Sainsbury'sA light sponge tray bake with a fruity drizzle topping.
Serves: 12
Preparation time: 30 Minutes
Cooking time: 30 Minutes
Cooling Time: 60
Ingredients
225g unsalted butter, softened
225g golden caster sugar
3 medium eggs
150ml milk
225g self-raising flour
1 1/2 teaspoons baking powder
Finely grated zest of 1 orange
Juice of 1/2 orange and 1/2 lemon
3 passion fruit, pulp only
100g golden granulated sugar
Method
Preheat the oven to 190°C, fan 170°C, gas 5. Butter a 30 x 23cm baking tin, 4 cm deep. Put the butter and caster sugar in the bowl of a food processor and mix together until pale and fluffy, or use a large bowl and an electric hand whisk.
Add the eggs one at a time, scraping down the sides of the bowl if necessary, then add the milk. Don’t worry if the mixture appears curdled at this point. Gradually add the flour and baking powder through the funnel with the motor running, finally adding the orange zest.
Transfer the mixture to the baking tin, smoothing the surface, and bake for 30 minutes or until golden and shrinking slightly from the sides, and a skewer comes out clean from the centre. Run a knife around the edge of the tin and prick the cake with a skewer all over the surface at about 2cm intervals.
Combine the orange and lemon juice, passion fruit pulp and granulated sugar in a bowl, stirring until evenly mixed, then spoon this over the top of the warm cake. Leave it to cool, allowing the juice to sink into the cake. Once cool, cut into squares.
Cook's tip: To make this gluten free, use 225g polenta instead of the flour and 2½ teaspoons baking powder.
