Summer pound cake v2.0: orange cake, apricot jam, passionfruit glaze.

A decidedly tropical twist on the ‘original’ Summer pound cake.

Passionfruit pound cake

Based on my Lemon pound cake recipe, and the sunshine of mid-Summer.

For the cake
2 cups plain flour
1 + 1/2 tsp baking powder
1/4 tsp salt

6 large egg whites (keep the yolks to make ice-cream or another custardy dessert)
3/4 cup milk (skim works just fine)

160 grams butter, softened
1 + 1/2 cups caster sugar
2 tsp orange juice
zest of 1 orange

For the filling
1/2 cup good apricot jam*

For the glaze
About 1 cup icing mixture
3 passionfruit


  1. Preheat the oven to 155° C and butter a 2L square Pyrex baking dish.
  2. In a medium bowl, sift together the flour, baking soda and salt. Set aside.
  3. In another bowl, whisk together the egg whites and milk (with a fork will suffice). Set aside.
  4. In the bowl of a stand mixer (with the paddle attachment, if you have one) or a large bowl with hand beaters, beat together the butter and sugar until light and fluffy.
  5. Reduce speed to slow. Add a bit of the flour mixture and a bit of the milk/egg mixture and mix til combined. Continue until you’ve used all the flour and egg/milk.
  6. Still mixing, add the orange juice and zest. Stir til combined.
  7. Transfer the batter to the prepared baking dish and bake for about 60 minutes, or until the top is golden and a bamboo skewer comes out clean.
  8. Leave the cake in the baking dish (to keep in the moisture) until it has cooled completely.
  9. When the cake has reached room temperature, turn it out of the baking dish and use a bread knife to slice it into two even layers.
  10. Spread the jam all the way to the edges of the lower half, then sandwich the cake back together.
  11. Sift the icing mixture into a medium-sized bowl, add the passionfruit** and whisk it with a fork until the sugar has dissolved and you have a runny paste.
  12. Slowly and carefully pour the glaze onto the very top/centre of the cooled cake — gravity will send it out to the edges. (The glaze will start to set/thicken as you go, so if you want to control the spread, just take your time.)
  13. Allow the glaze to set completely before cutting/serving.

*I used accidentally-home-made spiced apricot jam (because fresh apricots always turn out to be so plain these days, and only jamming will save them) but anything suitably tropical will work.
**You can strain out the seeds if you’re of the anti-seed ilk.

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