Granadilla and lemon Loaf cake

Recipe & Photo by Sam Linsell

175g butter – at room temperature
175g Selati Castor Snow
3 free range eggs
90g Greek Yoghurt
60g passion fruit / granadilla curd
Zest of 1 lemon
200g self-raising flour, sifted

Icing:
1/2 cup Selati Icing Snow
1/4 cup (60ml) passion fruit / granadilla curd

To serve:
Lemon CurdCream

Preheat the oven to 150C and line a loaf tin with baking paper. Beat the butter and sugar until light and fluffy. Add each egg one at a time ensuring that it’s well incorporated before adding the next. Add the lemon zest and mix.Add the yoghurt and passion fruit curd and briefly mix to combine. While the mixer is on low add the sifted self-raising flour and mix briefly. Remove the bowl and scrape it down with a spatula. If necessary finish off the final mixing by hand.Tip the cake batter into the loaf pan, even it out and bake for 65 – 75 minutes and until done.

To make the icing, mix the passion fruit curd and icing sugar together, adding a tablespoon or 2 of water to loosen it. You want it to be the consistency that it drips down the cake but not too runny.

Pour the icing over the cake when it has cooled and serve with lemon curd and fresh cream.

Contacts:

Drizzle & Dip by Sam Linsell
Website:  drizzleanddip.com 
Facebook:  DrizzleandDip 

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