Passionfruit Madeira

The Great British Bake Off is one of my favourite tv programmes, I’ve been hooked since season 1 and have even watched the Dutch and Irish versions (no comparison in my opinion). I thought this year it might be fun to do some weekly recipe inspired posts from the tv show. This week was “Cake Week” and for their signature bake were given the challenge of Madeira cakes. Madeira cake isn’t something that I would usually jump to make but it is a lovely simple style of cake that can be interchanged into so many tastes and flavours.

I didn’t want to veer off too far from the original, which uses just citrus in the batter and citrus candied peel on top. Although, I’m not a fan of citrus peel so I went for a different tart fruit, the passionfruit. Passionfruit is something I always think to bake with and then never bother, it’s one of my favourite fruits to eat and I miss the days of living in Germany where drinking passionfruit juice is as easy to come by as orange (ok, now I’m thirsty).

So I thought to add in some of the sieved passionfruit pulp (just the liquid) into the batter and then for the icing to add in all of the passionfruit. Overall it gave a great flavour, and I’m really happy with how it turned out, I’ll definitely be making this again for some sunny weather with friends.

Let me know if you are planning and baking anything inspired from the show, I’d love to hear about your triumphs and disasters.

passionfruit madeira


175g softened butter
175g caster sugar
230g self-raising flour
55g ground almonds
3 large eggs
Zest of 1 unwaxed lemon
Pulp of 2 passionfruits (sieved –  without seeds)

120g icing sugar
4 passionfruits (pulp & seeds)

Pre-heat the oven to 180°C (355°F) Grease a 2lb loaf tin and line the base with baking parchment.

Begin by beating the softened butter and sugar until pale. Add in the eggs one at a time alternating with parts of the flour until all us incorporated. Fold in the ground almonds, passionfruit and the lemon zest. Pour mixture into your prepared tin and place in the middle shelf of the oven for 50-60 minutes.

Leave to cool in the tin for about 10 minutes before removing and leaving to cool fully on a wire rack.

Icing- Whisk up the icing sugar and passionfruit until you have icing consistency, I prefer a thinner icing which causes it so drip quite easily, if you prefer a thicker style just add more icing to make a preferred consistency.


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