Name: Passionfruit butter cake with glace icing
Prep time: 160 min
Cook time: 50 min
Total time: 210 min
Yield: 1
Ingredients: 10 passionfruit, halved; 185g unsalted butter, softened; 20.00 ml finely grated lemon rind; 215.00 gm caster sugar; 3 eggs; 169.95 gm milk; 375.00 gm self-raising flour; thinly sliced lemon rind, to serve; 225.00 gm pure icing sugar; 42.00 gm lemon juice; 5.00 gm butter, softened

Passionfruit butter cake with glace icing

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Prep Time:
160 minutes

Cook Time:
50 minutes

Total Time:
210 minutes

Ingredients:

10 passionfruit, halved
185g unsalted butter, softened
20.00 ml finely grated lemon rind
215.00 gm caster sugar
3 eggs
169.95 gm milk
375.00 gm self-raising flour
thinly sliced lemon rind, to serve
225.00 gm pure icing sugar
42.00 gm lemon juice
5.00 gm butter, softened

Instructions:

Preheat your oven to 180°C/160°C fan-forced and generously grease a 22cm fluted ring pan.
Pour the passion fruit pulp into a small jug, pressing it through a sieve to extract 1/2 cup of juice and 2 tablespoons of passion fruit seeds.
In a bowl, combine butter, lemon rind, sugar, eggs, passionfruit juice, milk, and flour. Use an electric mixer to beat on low until combined, then switch to high speed and beat until pale for 2 to 3 minutes. Mix in passionfruit seeds. Spread in pan and bake for 50 minutes until a skewer comes out clean. Let it stand for 10 minutes in the pan, then cool on a wire rack.
While the cake is baking, prepare the glace icing by mixing icing sugar, lemon juice, and butter in a small bowl. Stir with a wooden spoon until smooth and spreadable. Spread the icing over the cake, garnish with lemon rind, and serve.

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