Ingredients
Method
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.
You will need about nine passionfruit for this recipe.
Note
