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Passionfruit and Blood Orange and Tea cake

The perfect moist, flavourful and not too sweet loaf cake for tea time!
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Prep Time 10 minutes
Cook Time 45 minutes
Cooling time 40 minutes
Total Time 1 hour 35 minutes
Course Dessert
Servings 9 servings

Equipment

  • 1 Loaf tin
  • Baking paper

Ingredients
  

Dry Ingredients

  • 175 g Cake flour = 336ml or 1 cup + 1/3 cup + ½ tsp
  • 1 ½ tsp Baking powder
  • ½ tsp Baking soda
  • ¼ tsp Salt
  • 100 g ground almonds = 1 cup
  • 175 g golden caster (superfine) sugar = ¾ cup + 4 tsp (see step 3 on how to make caster sugar by grinding normal granular sugar using a nutribullet/ grinder/ food processor)

Liquid ingredients

  • 3 large eggs
  • 100 ml freshly squeezed blood orange juice (approximately 2 oranges)
  • 2 tbsp fresh passion fruit pulp (1-2 medium sized passion fruits)
  • 160 g olive oil = 178ml or ⅔ cup + 2 tsp
  • 75 g greek yoghurt = 5 Tbsp
  • zest of one blood orange

Passion Blood orange glaze (optional)

  • 2 heaped tbsp icing (confectioners') sugar
  • 4 tbsp fresh passion fruit pulp (2-3 medium sized passion fruits)
  • juice of 1 blood orange
  • 1 tbsp lemon juice or to taste to balance sweet and sour

Topping (optional)

  • 1 tub mascarpone cream 250g (or more if desired)
  • 1 blood orange peeled and segmented

Instructions
 

Prep work

  • Preheat oven to 170°C/ 160°C fan (325℉).
  • Line a loaf tin with baking paper. (I spray lightly with non-stick cooking spray for extra measure).
  • To make your own golden caster sugar or superfine sugar, weigh out desired amount of light brown granular sugar and blitz briefly in a food processor or grinder (I use my trusty nutribullet) for 30-60 seconds until fine (but not yet powder) consistency.
    175 g golden caster (superfine) sugar

Mix dry ingredients

  • In a medium to large mixing bowl sieve in the flour, baking powder, baking soda and salt.
    175 g Cake flour, 1 ½ tsp Baking powder, ½ tsp Baking soda, ¼ tsp Salt
  • Add ground almonds and sugar and stir to combine with a whisk.
    100 g ground almonds

Mix wet ingredients

  • In a large jug add eggs and olive oil and lightly whisk together until combined.
    3 large eggs, 160 g olive oil
  • Add blood orange zest and juice, passion pulp and yoghurt and whisk to combine.
    2 tbsp fresh passion fruit pulp, zest of one blood orange, 75 g greek yoghurt

Mix wet and dry

  • Make a well in the centre of the bowl of dry ingredients.
  • Pour in egg mixture and mix with a wooden spoon until just combined with no lumps.
  • Bake on middle rack of the oven (170°C/160°C fan) for 45-50 minutes or until a wooden skewer comes out clean.
  • Whilst the cake is in the oven, prepare the glaze.

Passion Orange Glaze

  • Sift icing sugar into a small-medium sized bowl or jug.
    2 heaped tbsp icing (confectioners') sugar
  • Add orange and lemon juice, passion fruit pulp and olive oil and whisk gently to combine.
    100 ml freshly squeezed blood orange juice, 4 tbsp fresh passion fruit pulp, 1 tbsp lemon juice
  • Once ready, remove loaf from oven and poke a few holes into surface with a toothpick.
  • Whilst still hot, spoon over about half of the passion orange glaze.
  • Leave to cool in tin for 20 minutes, and then gently turn out onto a wire rack to cool completely.

Mascarpone topping

  • Lightly beat mascarpone cream if any lumps are present.
    1 tub mascarpone cream
  • Smother the top of the cooled loaf cake generously with mascarpone cream.
  • Drizzle with remaining glaze and decorate with blood orange segments if desired. Slice and enjoy!

Notes

I use the metric cup measurement: 1 cup = 250ml
 
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