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1
Preheat the oven to 180C (160C fan oven) gas mark 4.
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2
Butter a 23cm loaf tin and line with a strip of baking parchment leaving about 2.5cm or so to hang over the edges, to make removing the cake easier.
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3
Sift the flour, baking powder and salt into a bowl, and set aside.
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4
Using an electric mixer beat the butter, 225g of the sugar and the zest until light and fluffy, about 5 minutes.
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5
Beat in the eggs and 3 tablespoons orange juice, a little at a time, until fully incorporated.
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6
Using a spatula, fold in the flour mixture.
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7
Scrape into the prepared tin, then level the top.
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8
Bake for 50-55 minutes or until risen and golden, and a cocktail stick inserted into the centre comes out clean.
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9
While the cake is baking, make the syrup by putting the remaining orange juice and sugar into a small pan and simmering for a few minutes or until the sugar has dissolved.
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10
Make holes all over the cake using a cocktail stick or skewer and brush with the orange syrup, allowing it to soak into the cake.
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11
Leave to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
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12
To make the glaze, scoop out the seeds and pulp from the passion fruits and press through a sieve, retaining about 1 tablespoon of the seeds.
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13
Mix the juice, icing sugar and reserved seeds together until thick and smooth, then pour over the cake, letting it drip down the sides.
