PASSION FRUIT AND LEMON SYURP CAKE:

INGREDIANTS:

PASSION FRUIT PULP -160 ML
BUTTER ,SOFTENED - 250 GM
FINELY GRATED LEMON RIND -1 TABLESPOON
CASTER SUGAR -220 GM
EGGS -3
BUTTER MILK -250 ML
SELF-RASING FLOUR -300 GM

LEMON SYRUP:

LEMON JUICE -80 ML
WATER -60 ML
CASTER SUGAR -165 GM


PRE HEAT OVEN TO MODERATE [180C/160C].GREASE DEEP 19 CM-SQUARE CAKE PAN WELL;LINE BASE AND SIDES WITH BAKING PAPER.

STRAIN PASSIONFRUIT OVER MEDIUM JUG;RESERVE BOTH JUICE AND SEEDS.

BEAT BUTTER ,RIND AND SUGAR IN SMALL BOWL WITH ELECTRIC MIXER UNTIL LIGHT AND FLUFFY.ADD EGGS ,ONE AT A TIME,BEATING UNTIL COMBINED BETWEEN ADDITIONS;TRANSFER TO LARGE BOWL.

FOLD IN COMBINED PASSIONFRUIT JUICE AND BUTTERMILK,AND SIFTED FLOUR,IN TWO BATCHES. SPREAD MIXTURE INTO PAN;BAKE ABOUT 1 HOUR.

MEANWHILE ,MAKE LEMON SYRUP.

STAND CAKE 5 MINUTES;TURN ,TOP-SIDE UP,ONTO WIRE RACK SET OVER TRAY.POUR HOT SYRUP OVER HOT CAKE;SERVE WARM.



LEMON SYRUP:

COMBINE JUICE ,THE WATER ,SUGAR AND HALF OF THE RESERVED PASSIONFRUIT SEEDS[DISCARD REMAINING SEEDS OR FREEZE FOR FUTURE USE] IN SMALL SAUCEPAN;STIR OVER HEAT,WITHOUT BOILING ,UNTIL SUGAR DISSOLVES.SIMMER,UNCOVERED,WITHOUT STIRRING ,5 MINUTES.