Passionfruit Caipirinha Bundt Cake

I still can't say Caipirinha, but hey, I only have to write it in this post! This month's cake club had a Brazilian theme, and I was utterly stumped - you would never believe that I set these themes, would you? It was my friend Matt who ultimately gave me the idea. I wanted something fruity that tasted of sunshine; cue the Caipirinha! This is a cocktail made with Cachaça, sugar cane and lime, but is often mixed with fruit juice to make a tall, refreshing drink.

This one isn't too boozy, and is naturally sweet because of the beautiful passionfruit. It scents the whole house whilst cooking too. I found an amazing ready made Caipirinha in the spirit section in Tesco, which made my job a whole lot easier! I couldn't resist using the pretty Nordic Ware Blossom tin for this one, as I knew it would look amazing when covered in my sweet yellow Caipirinha glaze.

Ingredients:

• 225g butter
• 450g golden caster sugar
• 4 medium eggs
• 1 tsp lemon extract
• A couple of drops of orange blossom extract
• 3 tbsp ready made passionfruit Caipirinha cocktail (you'll use the rest later)
• Zest of 1 lime
• 350g plain flour
• 1/2 tsp bicarbonate of soda
• 1/2 tsp salt
• 250ml passionfruit yoghurt - try to get one with a layer of coulis.
• 300g icing sugar
• Yellow food colouring gel

Method:

1. Preheat the oven to gas 3/160 c
2. Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with Cake Release spray and dust with flour. 
3. Cream the butter and sugar until pale and fluffy.
4. Add the eggs one at a time, beating well after each addition. 
5. Add the lemon and orange extracts, zest and ready made Caipirinha cocktail.
6. In a separate bowl, measure out the flour, bicarbonate of soda and salt.
7. Pour the yoghurt into a jug.
8. Sift in a third of the flour mix followed by half the yoghurt. 
9. Repeat this until everything is combined. 
10. Give everything a quick mix on a low speed for about 10 seconds.
11. Pour the mix into your prepared tin. 
12. Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. 
13. Leave the cake to cool for ten minutes before removing from the tin.
14. When completely cold, mix the icing sugar with enough of the ready made Caipirinha cocktail to make a runny glaze, and add a little yellow food colouring.
15. Shake those maracas and sprinkle with a little glitter...

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