Passion fruit curd cake with yoghurt glaze
1 loaf cake
100g butter, cubed and at room temperature
100g caster sugar
120g self raising flour
2 heaped tbsp passion fruit curd
For the glaze:
150g passion fruit curd
100g icing sugar
6 tbsp thick full fat natural yoghurt
1 tbsp milk, optional
Freeze dried raspberries
Grease and line a loaf tin with greaseproof paper.
Put the butter and sugar in a large mixing bowl and cream together until light and fluffy, either by hand or with an electric whisk.
Crack the eggs in, one at a time, and whisk them in until fully combined, then do the same with the curd.
Sieve the flour into the mixing bowl, then fold it in gently until no lumps remain. Pour the batter into the prepared tin then gently drop it on the counter a few times to release any air bubbles.
Heat the oven to 160oC (fan oven) and cook for 35-40 minutes, until golden and a cake tester comes out clean. You may need to cover it in the last ten minutes or so if it looks like the top is catching.
Leave to cool in the tin for five minutes before turning out onto a wire rack.
Meanwhile whisk together all of the ingredients for the glaze, adding a tablespoon of milk for a runnier consistency. Put in the fridge until ready to use.
When the cake is completely cool, spoon the glaze over the top of the cake. It is runny so don’t worry about being neat! Sprinkle with freeze-dried raspberries.
Put any remaining glaze in a bowl and drizzle over the slices of cake when serving.