Guest chef

Miranda Gore Browne

Finalist of the very first series of GBBO, Miranda has since written two books packed full of decorated biscuits and cakes.

follow on twitter

White chocolate loaf cake with passion fruit drizzle

  • Serves 10
  • Prep 25 mins
  • Total time 1 hr 35 mins, plus cooling
4.0/5 rating (5 votes)
White chocolate loaf cake with passion fruit drizzle
White chocolate loaf cake with passion fruit drizzle

step by step

  • 1Preheat the oven to 170°C, fan 150°C, gas 3. Grease and line a 20cm x 9cm (base measurement) 8cm-deep loaf tin with baking paper or a cake tin liner.
  • 2Melt 75g of the white chocolate in a heatproof bowl set over a pan of barely simmering water. Once melted, set aside to cool a little.
  • 3In a stand mixer or using an electric hand whisk, beat together the butter and sugar until pale and fluffy. Then beat in the melted white chocolate.
  • 4Break the eggs into a jug, lightly beat with a fork; add to the chocolate mixture little by little, mixing well each time.
  • 5Sift in the self-raising flour; fold in using a large metal spoon until combined.
  • 6Chop the remaining white chocolate and fold it into the mix, then tip the whole lot into the prepared loaf tin. Gently smooth the top until level.
  • 7Bake the loaf for 1 hour 10 minutes, without opening the oven door during cooking; the cake should be firm in the centre. Meanwhile, for the icing, sift the icing sugar into a large bowl and add the passion fruit pulp, little by little, until you have an icing that you can drizzle. If it still seems a little stiff, add 1-1½ teaspoons of cold water.
  • 8Remove the cake from the oven and leave to cool in its tin; the centre might have a slight dip, but this is normal. Once cold, tip it out of the tin and remove the baking paper or liner.Turn out onto a serving plate; spoon over the icing. Finish with edible flowers or white chocolate curls.
  • Recipe photograph by Toby Scott

Get ahead

Bake the loaf up to 2 days ahead, store in an airtight container and ice before serving.

You will need

  • 150g soft unsalted butter, plus a little extra for greasing
  • 150g white chocolate
  • 150g caster sugar
  • 3 medium eggs
  • 200g self-raising flour
  • a few edible flowers or white chocolate curls, to finish

For the drizzle icing

  • 225g icing sugar
  • pulp of 2 large passion fruit

+ Nutritional Information