- 180g butter
- 3 eggs
- 1tsp lemon zest
- 165g sugar
- 110g flour, self-raising
- 40g ground almonds
- 80ml passionfruit pulp
- 240g sour cream
- 80g icing sugar
Note: If you don’t have self-raising flour, use plain flour instead and add a pinch of baking
powder. You’ll need around 3 passionfruits for 80ml passionfruit pulp.
Have the eggs and butter at room temperature. Preheat oven to 180C. Grease and line deep 20cm
square cake form with baking paper, extend paper 5cm above sides of the form. Beat butter, zest
and sugar in small bowl with electric mixer until light and fluffy.
Add eggs, one at a time, beating well after each addition. Stir in sifted flour, ground almonds and
slightly over half of the passionfruit pulp.
Mix the ingredients well. Spread into the form and bake for about 40min, until inserted in the cake
toothpick comes out clean. Remove from the oven and stand the cake in the form for about 10mins.
Turn the cake top-side-up onto the wire rack to cool completely. Meanwhile, make sour cream
frosting. Beat sour cream and sifted icing sugar in small bowl until combined.
Spread frosting over the cake, even the surface. Drizzle with remaining passionfruit pulp. Cut to
9 pieces and serve.