Ingredients

Step by step

1. Preheat 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.
2. Melt 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.
3. In 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.
4. Break the eggs into a jug, lightly beat with a fork; add to the chocolate mixture little by little, mixing well each time.
5. Sift in the self-raising flour; fold in using a large metal spoon until combined.
6. Chop 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.
7. Bake 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.
8. Remove 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.