Passionfruit and lemon syrup cake

ingredients

• Passionfruit and lemon syrup cake

  • 2/3 cup (160ml) passionfruit pulp
  • 250 gram (8 ounces) butter, softened
  • 1 tablespoon finely grated lemonrind
  • 1 cup (220g)caster (superfine)sugar
  • 3 eggs
  • 1 cup (250ml) buttermilk
  • 2 cup (300g) self-raising flour
  • 1/3 cup (80ml) lemon juice
  • 1/4 cup (60ml) water
  • 3/4 cup (165g)caster (superfine)sugar

method

• Passionfruit and lemon syrup cake

  • 1

    Preheat oven to 180°C/350°F. Grease deep 23cm (9-inch) round cake pan well; line base and sides with baking paper.

  • 2

    Strain passionfruit over medium jug; reserve both juice and seeds.

  • 3

    Beat butter, rind and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time; transfer to large bowl. Fold in combined passionfruit juice and buttermilk, and the sifted flour in two batches. Spread mixture into pan.

  • 4

    Bake cake about 1 hour. Stand cake in pan 5 minutes before turning, top-side up, onto wire rack over tray.

  • 5

    Meanwhile, to make lemon syrup, combine juice, the water, sugar and half the reserved passionfruit seeds (discard the remaining seeds or freeze for a future use) in small saucepan; stir over heat, without boiling, until sugar dissolves. Simmer, uncovered, without stirring, 5 minutes.

  • 6

    Pour hot syrup over hot cake; serve cake warm.

notes

You will need about nine passionfruit for this recipe.