Passionfruit Syrup Loaf

This light lemony loaf drizzled with passionfruit syrup makes ideal portable fare. Use passionfruit when in season, or store-bought syrup if necessary.

PASSIONFRUIT SYRUP ½ cup sugar

¼ cup water

Juice of 2 lemons

Pulp of 3 passionfruit

LOAF

125g butter, softened

1 cup caster sugar

3 small free-range eggs Finely grated zest of 1 lemon ½ cup sour cream

1 cup plain flour

1 teaspoon baking powder Yoghurt, to serve (optional)

Passionfruit syrup: Combine all the ingredients in a small pot. Bring to the boil, stirring, until the sugar dissolves then simmer over a medium heat for 3-5 minutes or until syrupy. Set aside to cool.

Loaf: Preheat the oven to 170°C (150°C fan-bake). Grease a standard 22 x 11cm loaf tin and line with baking paper.

Place the butter and sugar in a bowl and beat with an electric mixer until pale and creamy. Beat in the eggs, one at a time, then beat in the lemon zest and sour cream.

Sift the flour and baking powder over the creamed mixture and stir to combine. Pour into the prepared tin and smooth the surface.

Bake for 55-60 minutes or until an inserted skewer comes out clean. Immediately spoon the passionfruit syrup over the top of the loaf. Leave the loaf to cool in the tin then remove once cold.

Slice to serve with yoghurt on the side, if desired. Makes 1 loaf