180g butter, softened
1 cup caster sugar
Grated zest of 2 oranges
1 teaspoon Heilala Vanilla Extract or Heilala Vanilla Paste
1 ½ cups flour
1 teaspoon baking powder
½ cup passion fruit juice (use 6 large passion fruit)
¼ cup vanilla Sugar
Preheat the oven to 170⁰C. Line the base of a 20cm x 10cm x 8cm loaf tin with baking paper. Grease and flour the sides of the loaf tin. Place the butter, sugar, orange zest and vanilla into a bowl and, using an electric beater, beat until the mixture is light and fluffy. Beat in the eggs, one at a time, until well incorporated. Sift together the flour and baking powder and fold into the creamed mixture. Spoon into the prepared tin.
Bake for 50 minutes or until a skewer inserted into the centre comes out clean. Allow loaf to cool in the tin for 10 minutes.
Meanwhile prepare the glaze: to juice the passion fruit, cut in half and scoop the
pulp into a sieve set over a bowl, pressing the pulp to separate the seeds from the juice. Add the sugar to the bowl of juice and just stir together (you do not want to dissolve the sugar).
Loosen the loaf from its tin, remove the baking paper and sit it on a large plate.
Pierce the loaf all the way through with a wooden skewer, piercing several times (at least 50). Spoon half of the glaze over the loaf.
Turn loaf onto its side and spoon over glaze. Repeat on the other side with the remaining glaze.