This is an adaptation of my earlier passionfruit and lime drizzle loaf this lily has been gilded somewhat with the addition of a luscious Mascarpone topping and a splash of rum in the drizzle.
Making these cakes is literally a matter of mixing the sponge ingredients together, which takes in seconds, and then baking.
As there is not much fat in the cake batter, you get a more delicate crumb. There is also not much flour in the sponge batter, so you get a lighter, more melt-in-the-mouth sponge.
Although both lime and passionfruit are sharp fruits, they bring differerent levels of sharpness and I find they work well together. Vibrant bursts of juicy sharpness in each bite – where the lime and passionfruit have seeped a little bit into the sponge – is gorgeous.
The rich, creamyness of the mascarpone gives a topping that is a touch more indulgent than a cream cheese topping. This topping – also quick and easy to make – works fabulously as a filling for cakes, too.
I used mini loaf tins here (well buttered and lightly floured to prevent sticking), but I have also made these in cupcake cases on many occasions.
Recipe: passionfruit and lime drizzle bars – makes about 10
- 2 large eggs, at room temperature
- 125g caster sugar
- 50ml full fat milk
- 95g self-raising flour, sifted
- finely grated zest of 2 limes
- 35g unsalted butter, melted
- pinch of salt
- juice of 3 passion fruit
- 40g caster sugar (or granulated for more texture)
- 2 tablespoons rum, optional
Lime mascarpone topping:
- 1/2 tub Mascarpone cheese
- juice of 1-2 limes
- 1 tablespoon icing sugar
- seeds from 1 passionfruit
- finely grated or sliced lime zest
(1) Preheat the oven to 170C (fan) and prepare the tins (buttering well and dusting with flour if not using cupcake cases in tins).
(2) Put the sponge ingredients into a bowl and mix together just until you get a smooth batter.
(3) Pour the batter into the moulds or cupcake cases, coming to no more than about half-way full. Bake for about 20 minutes or until well risen and a light golden-brown.
(4) Remove from the oven and leave in their tins for about 5 minutes while you make the drizzle, which is just a matter of mixing the passionfruit juice and sugar together.
NB: there is no need to let the sugar dissolve – if undissolved you get a light sugary crust on the sponge once it has cooled down, which is lovely. If the sugar does dissolve, you won’t get the crust but that is fine.
(5) Spoon the drizzle over the sponges while they are still warm. If making them in mini loaf tins, after a minute or so carefully remove from the tins: with loose-bottom tins, I find poking the bottoms upwards will help the sponges come out. Leave the sponges to cool.
(6) For the mascarpone topping, beat the ingredients together to give a smooth, soft mixture. Add more lime if you want more zing.
(7) Pipe or spoon the topping on the sponges along with a few passionfruit seeds.
The earlier recipe for larger drizzle cakes is here.