
Ingredients
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10 passionfruit, halved
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185g unsalted butter, softened
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1 tablespoon finely grated lemon rind
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1 cup caster sugar
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3 eggs
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2/3 cup milk
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2 1/2 cups self-raising flour
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thinly sliced lemon rind, to serve
Glace icing
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1 1/2 cups pure icing sugar
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2 tablespoons lemon juice
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1 teaspoon butter, softened
Method
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1Preheat oven to 180°C/160°C fan-forced. Grease a 22cm fluted ring pan.
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2Strain passionfruit pulp over a small jug (you’ll need 1/2 cup juice and 2 tablespoons passionfruit seeds).
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3Place butter, lemon rind, sugar, eggs, passionfruit juice, milk and flour in a bowl. Using an electric mixer, beat on low speed until combined. Increase speed to high. Beat for 2 to 3 minutes or until pale. Stir in passionfruit seeds. Spread mixture into prepared pan. Bake for 50 minutes or until a skewer inserted in the centre comes out clean. Stand in pan for 10 minutes. Turn out on to a wire rack to cool.
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4Meanwhile, make glace icing: Combine icing sugar, lemon juice and butter in a small bowl. Stir with a wooden spoon until a spreadable consistency. Spread over cake. Top with lemon rind. Serve.
Source: taste.com.au