This recipe is from Baked, a regular column on SauceMagazine.com/blog.
Grease and flour a loaf pan.
Preheat the oven to 350 degrees.
Sift the flour, baking power, baking soda and salt together into a bowl.
In another bowl, cream together the butter and sugar, beating the eggs in one at a time. Add in the vanilla, 4 tablespoons of the passion fruit pulp or purée and the ginger.
Add the flour mixture and the buttermilk into the bowl with the creamed butter and sugar, alternately, until well combined.
Stir in the white chocolate chips.
Pour into the greased loaf pan.
Bake for 50 to 60 minutes until golden on top, or when the tester comes out clean.
Meanwhile, make the glaze (if using): Mix 5 to 6 tablespoons of the passion fruit pulp or purée and Ÿ cup powdered sugar together until all lumps have dissolved.
Gradually add more powdered sugar until you achieve the consistency of a thick, drippable glaze.
Once cake has cooled, drizzle glaze over the top.
Once the glaze has set, serve.
½ tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
1 stick butter, room temperature
1 cup sugar
2 eggs
1 tsp. pure vanilla extract
4 Tbsp. passion fruit pulp or purée
½ tsp. ground ginger
½ cup white chocolate chips
1/3 cup, plus 1 1/3 Tbsp., buttermilk
Passion Fruit Glaze (optional)
5 to 6 Tbsp. passion fruit pulp or purée
¾ cup powdered sugar
This article appears in Aug 1-31, 2011.