Lemon cake with pas­sion­fruit syrup

donna hay - - Favourite Things Enduring Classics -

“Ev­ery­one knows how much I sum­mer. love the flavours of It’s my ab­so­lute favourite time of lemony year. This pas­sion­fruit cake al­ways makes me think of sun­shine- filled days and has al­ways been high on the list of birth­day cake re­quests from my friends and fam­ily.”

125g un­salted but­ter, chopped and soft­ened 1 cup (220g) caster (su­perfine) sugar

2 eggs

1 cup (240g) sour cream

¼ cup (60ml) lemon juice

1 ta­ble­spoon finely grated lemon rind

2½ cups (375g) self-rais­ing (self-ris­ing) flour ½ tea­spoon bak­ing pow­der pas­sion­fruit syrup

²⁄³ cup (150g) white (gran­u­lated) sugar

1 cup (250ml) wa­ter

²⁄³ cup (160ml) pas­sion­fruit pulp (ap­prox­i­mately

8 pas­sion­fruit)

Pre­heat oven to 180°C (350ºF). Place the but­ter and caster sugar in the bowl of a stand mixer and beat for 5–6 min­utes or un­til light and creamy. Add the eggs and beat well. Add the sour cream, lemon juice, lemon rind, flour and bak­ing pow­der and mix to com­bine. Spoon the mix­ture into a 22cm round cake tin lined with non-stick bak­ing pa­per. Bake for 40 min­utes or un­til cooked when tested with a skewer.

To make the pas­sion­fruit syrup, place the sugar, wa­ter and pas­sion­fruit pulp in a saucepan. Cook over low heat, stir­ring, un­til the sugar is dis­solved. In­crease heat to medium and boil the syrup for 4–5 min­utes or un­til it thick­ens slightly. Leave the cake in the tin for 5 min­utes then place on a wire rack over a plate. Pour half the hot syrup over the top. Al­low to stand for 5 min­utes. Driz­zle over the re­main­ing syrup to serve. SERVES 8–10.

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