Granadilla, lemon and thyme loaf cake – Food & Home Magazine

Ingredients

• <h3>CAKE</h3>
• 170g salted butter, at room temperature
• 170g castor sugar
• 3 large eggs
• zest of 1 large lemon + 2 tbsp lemon juice
• 60g granadilla pulp
• 80g plain double-cream/Greek yoghurt
• 2 tbsp chopped fresh thyme + extra sprigs, to garnish
• 210g self-raising flour
• pinch salt
• <h3>LEMON SYRUP</h3>
• 100ml freshly squeezed lemon juice
• 75g castor sugar + extra, to sprinkle
• 1 tsp lemon zest
• <h3>GRANADILLA CURD</h3>
• 115g castor sugar
• 140g granadilla pulp
• 1 tbsp cornflour mixed with 2 tbsp water to make a paste
• 60g salted butter
• crème fraiche, to serve