Remember in the film Morning Glory, Harrison Ford’s character constantly requests a tropical fruit plate and it really annoys Diane Keaton’s character until, in the end, she demands one too? This cake reminds me of that. This cake can still be filed under your Christmas recipes though as it is a Clementine and Passion Fruit cake. Don’t be scared, these two work so well together and leave a fresh zing in your mouth. Nom.
|Here I’ve put a very light layer of icing
Right, you need:
175g butter (softened)
175g caster sugar
175g self-raising flour
5 clementines (zest and juice)
1 passion fruit (pulp and seeds)
1 1/2 tsp baking powder
Preheat your oven to 180 degrees and line up a 20cm cake tin.
Worst thing ever in making zesty cakes is getting the zest. What an effort, but clementines are so sweet and tiny they’re easy enough to do. So, zest them and juice them and put them in a bowl – you will need about one tablespoon of zest in total.
Cut your passion fruit in half and scrape out the pulp.
Weigh out the rest of the ingredients into the bowl and mix all together until smooth. Pour into your cake tin and bake for around 40 minutes. The cake will go golden. Turn it out and leave to cool on a wire tray.
Now, you don’t have to ice this cake if you don’t want to, but it is nice to have just a simple, quick icing on the top.
Get some icing sugar – about 100g – and add 3 tbsps of water and mix into a smooth icing. You can leave it at that if you like, or you can add the pulp and seeds of another passion fruit for extra flavour and decoration.