for 12 pieces

Batter

200 g	icing sugar
3	eggs
2 pinch	salt
150 g	butter, melted, left to cool
150 g	Passion fruit yoghurt
1 ½ dl	milk
1	organic lemon, grated zest and 2 tbsp of juice
400 g	white flour
1 tsp	baking powder
1 tsp	sodium bicarbonate

Passion fruit topping

½ dl	cream
100 g	white chocolate, finely chopped
1	passion fruit, halved, pulp scooped out

How it's done

Batter

Using the whisk on a mixer, beat the icing sugar, eggs and salt in a bowl for approx. 5 mins. until the mixture is light and frothy. Mix in the butter, yoghurt, milk, lemon zest and juice. Combine the flour, baking powder and baking soda, mix into the batter. Transfer the batter to the prepared tin.

Bake

Approx. 50 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.

Passion fruit topping

Pour the cream into a pan, bring to just below the boil. Place the chocolate in a bowl. Pour the cream over the chocolate, stir until the chocolate has melted and the mixture turns creamy. Stir in half of the passion fruit seeds, spread the mixture over the cake, top with the remaining passion fruit seeds.

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