Ingredients
125g butter, melted
300g (2 cups) self-raising flour, sifted
1/3 cup buttermilk
2 eggs, lightly beaten
220g (1 cup) caster sugar
1 teaspoon lemon zest
2 passionfruit, to serve
320g (2 cups) icing sugar, sifted, to serve
Method
Step 1 : Preheat oven to 175°C. Grease and line a 19 x 9cm loaf pan. Place the butter, flour, buttermilk, egg, sugar and lemon zest In a large bowl. Using hand beaters, mix until well combined.
Step 2 : Pour mixture into prepared pan. Bake for 45-50 minutes or until golden. Remove from oven and allow to cool completely. Cool in the pan for 5 minutes then transfer to a wire rack. To serve, remove the pulp from the passionfruit and place in a small bowl. Add the icing sugar and stir to combine until the mixture forms a smooth paste. Drizzle passionfruit mixture over the cake. Cut into slices and serve.
125g butter, melted
300g (2 cups) self-raising flour, sifted
1/3 cup buttermilk
2 eggs, lightly beaten
220g (1 cup) caster sugar
1 teaspoon lemon zest
2 passionfruit, to serve
320g (2 cups) icing sugar, sifted, to serve
Method
Step 1 : Preheat oven to 175°C. Grease and line a 19 x 9cm loaf pan. Place the butter, flour, buttermilk, egg, sugar and lemon zest In a large bowl. Using hand beaters, mix until well combined.
Step 2 : Pour mixture into prepared pan. Bake for 45-50 minutes or until golden. Remove from oven and allow to cool completely. Cool in the pan for 5 minutes then transfer to a wire rack. To serve, remove the pulp from the passionfruit and place in a small bowl. Add the icing sugar and stir to combine until the mixture forms a smooth paste. Drizzle passionfruit mixture over the cake. Cut into slices and serve.
