Lemon Drizzle Cake & Passionfruit Lemon Sauce

In a large bowl, place the caster sugar and softened butter. Beat with electric beaters until light and fluffy, 2-3 minutes. Add the eggs and beat until smooth, 1-2 minutes. Using a spoon, fold in the basic sponge mix, lemon zest and milk until just combined. Transfer the cake batter to the lined loaf tin. Bake for 45 minutes to 1 hour or until golden and a skewer inserted in the centre comes out clean.

TIP: Softened butter is easier to beat and helps your cake have a light texture!

While the cake is baking, place the white chocolate chips in a medium bowl. In a small saucepan, heat the longlife cream (see ingredients) over a medium heat until just steaming, 1-2 minutes. Pour the cream over the chocolate, then stir until melted and combined. Refrigerate until thickened, 20-30 minutes.

TIP: You want the cream steaming but not boiling!

When the cake has 10 minutes bake time remaining, wash out the saucepan. Add the lemon juice and the measured icing sugar to the pan. Cook over a medium heat, stirring occasionally, until the sugar is dissolved and starting to simmer, 3-4 minutes.

When the cake is finished baking and still hot, poke a few holes into the cake, then slowly pour the lemon syrup over the whole cake. Set aside to cool completely in the tin. Meanwhile, roughly chop the macadamias. Heat a medium frying pan over a medium-high heat. Toast the macadamias and shredded coconut until golden, 3-4 minutes. Transfer to a bowl.