Manuka Honey Cake with Citrus Passion Fruit Syrup
This cake is as light as a cloud. Eat it straight from the oven with the warm citrus syrup, or cold, and split into two, filled with Greek yoghurt or whipped cream and passion fruit.
Zest and juice of 1 lemon
7 tbsp Manuka honey
½ tsp baking powder
125g ground almonds
Pinch of salt butter, for greasing
For the citrus syrup:
2 passion fruit
100g unrefined golden sugar
Juice of 1 lemon
Greek yoghurt, to serve
Preheat the oven to 180C/350F/gas mark 4.
Lightly butter a 20cm diameter by 10cm deep round cake tin.
Grate the zest of the lemon and squeeze out its juice.
Add the juice to the milk.
Separate the eggs and sift the baking powder into a bowl with the semolina and almonds.
Whisk the egg yolks with the lemon zest and manuka honey until light and fluffy.
Carefully clean and dry the utensil, then whisk the whites with a pinch of salt until they form soft peaks.
Stir the baking powder, semolina and almonds into the yolk mixture.
When the stirring starts to get difficult, add the milk and blend until smooth.
Add a big spoonful of the whisked egg whites to the yolk mixture to loosen it up a little.
Gently fold in the remaining whites, trying to keep as much of the air in them as possible.
Pour this mixture into the cake tin and bake for 40 minutes or until firm.
While the cake is in the oven, make the syrup.
Halve the passion fruit and scoop out the pulp.
Dissolve the sugar in the water over a medium heat, then turn the heat up and simmer rapidly for a few minutes until the liquid becomes syrupy.
Add the lemon juice and passion fruit pulp and leave to cool until the cake is ready.
Once the cake is ready, pierce a few holes in the top with a cocktail stick, then pour the syrup over it.
Let it sit for 10 minutes while the syrup soaks in.
Take the cake out of the tin and slice while it's still warm.
Serve with Greek yoghurt.