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Passion Fruit and Banana Drizzle Cake

Wednesday, 16th January 2019

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

This is the perfect cake when the bananas in the fruit basket are very ripe and family don’t want to eat them as they are!  Apart from the passion fruit it is made with store cupboard ingredients.
The passion fruit has to be one of the most intensely and enticingly scented of all fruits. Although not exactly a local food, good quality imports are conveniently in abundance when northern hemisphere summer fruits are out of season. Found in UK shops  …… all year round with no real shortage but if you are looking for ripeness and quantity then June through to September is best.

……
Passion fruit are rich in vitamins A and C and are a good source of potassium and iron with seeds high in fibre 
Store ripe passion fruit in the fridge. Smooth, unripe passion fruit will ripen in a few days at room temperature.

Both the fruit and juice freeze well. Ice cubes made from the juice diluted with an equal volume of water can be served with fresh fruit juices or to enliven a glass of water.

If your bananas are firm, bake them unpeeled in a low oven for 30 minutes and they will soon soften up!

Preparation Time:  20 minutes  Cooking Time: Approx 1 ¼ hours          Makes 1 loaf
Ingredients
75g soft margarine
100g light brown muscovado sugar
130g plain flour
75g wholemeal flour
2 teaspoons baking powder
2 eggs
4 very ripe bananas – mashed up
75g walnuts – toasted and roughly chopped

Icing
150g icing sugar
4 passion fruit – halved and seeds and pulp removed
Garnish: Sprigs of fresh mint
Method
1) Preheat the oven to 160C Fan/ Gas mark 4.  Line and grease a 1 kg loaf tin.
2) Beat the margarine, sugar, flours, baking powder, eggs and banana together.
3) Stir in the nuts and transfer to the prepared baking tin.
4) Bake for 1 ¼ hours or until a skewer comes out clean.
5) Cool for 10 minutes in the tin then lift out and cool on a wire rack.
6) Mix the icing sugar with most of the passion fruit juice to make an icing that will drizzle easily.
7) Leave the seeds in.  Using the remaining seeds and pulp to serve.

  1. Check the latest cookery classes and events for singles. www.jewishcookery.com

  2. Denise Phillips - Professional Chef and Cookery Writer
               T : 01923 836 456                 
    E : [email protected]
    W : www.jewishcookery.com

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