Ingredients
- 2 cups Plain flour
- 2 Tbsp Baking powder
- 1 Tbsp Fresh Orange Zest
- 2 Tbsp Chia seeds
- 2 large Egg
- 180 ml Milk
- 1/2 cups Butter, melted
- Freshly Squeezed 2 Tbsp Orange juice
- 1/2 Cup Raw Granulated Sugar
- 1 tsp Vanilla extract
- 1/2 Cup Barker's Passionfruit Curd
Method
Passionfruit, Chia & Orange Loaf
- Preheat oven to 180ºC (350ºC). Line a 9” x 5“ loaf baking pan with parchment paper, set aside.
- In a large mixing bowl, combine flour, baking powder, orange zest and chia seeds. Mix well to combine.
- In a separate mixing bowl, add eggs, milk, cooled melted butter, orange juice, sugar and vanilla. Whisk until well combined and most of the sugar has dissolved.
- Pour wet mixture into the dry mixture. Gently mix together until combined and no pockets of flour remain. Ensuring not to over-mix.
- Pour half the batter into lined loaf pan.
- Spoon and dollop 1/4 cup of the passionfruit curd evenly around the batter, not too close to the edges otherwise it will spill out.
- Pour over remaining batter, gently spreading the batter out to the edges to cover the curd. Spoon and dollop the remaining passionfruit curd on top of the batter. Take a butterknife and lightly swirl it through the batter.
- Transfer to oven and bake for 40-50 minutes or until a toothpick inserted into the middle comes out clean. The top will turn lightly golden.
- Remove and allow to cool in pan for 15 minutes.
- Carefully remove from the pan and transfer to a wire rack to cool completely.
- Slice and serve with a dollop of the passionfruit curd.
