Passionfruit Poundcake

Name: Passionfruit Poundcake
Ingredients: None None For the Cake; 17 tbsp butter, at room temperature; 1 cup plus 1 tbsp sugar; 1/2 tsp vanilla extract; 4 large eggs; 2 1/2 cups self-rising flour, sifted; 1 pinch salt; None None For the Passionfruit Icing; 1 1/3 cups confectioners' sugar; None None Pulp of 1 passionfruit; 1 tsp butter

11 ingredients

4 steps

Ingredients

None None For the Cake
17 tbsp butter, at room temperature
1 cup plus 1 tbsp sugar
1/2 tsp vanilla extract
4 large eggs
2 1/2 cups self-rising flour, sifted
1 pinch salt
None None For the Passionfruit Icing
1 1/3 cups confectioners' sugar
None None Pulp of 1 passionfruit
1 tsp butter

Directions

1

Preheat oven to 350°F. Grease and line a deep 8-inch square pan.
2

Using an electric beater, cream butter and beat in sugar and vanilla extract until pale and creamy. Add eggs, one at a time, beating well after each addition. Fold in flour and salt.
3

Spoon mixture into prepared pan. Bake, 50 minutes, until cake shrinks slightly from sides of pan. Cool in pan, 5 minutes, then turn out onto a wire rack to cool completely.
4

For passionfruit icing, combine confectioners' sugar and passionfruit pulp in a small heatproof bowl. Mix well until thick and smooth. Beat in butter and place over a pan of simmering water, stirring, until glossy and smooth. Pour over cake and leave to set before cutting.