Yield: 8 servings
|2 teaspoons||Grated lemon rind|
|½ cup||Castor sugar|
|⅔ cup||Passionfruit pulp in syrup|
|¾ cup||Sour cream|
|2 cups||Self rising flour, sifted|
|4 ounces||Cream cheese; softened|
|2 cups||Icing sugar, sifted|
|2 tablespoons||Passionfruit pulp|
Cream butter, lemmon rind and sugar together until light and fluffy.
Gradually add eggs, one at a time. Stir in passionfruit pulp. Add sour cream alternately with flour - do not over mix. Spoon into a greased and lined 8 in. round cake pan. Bake in 350F for 1-1¼ hrs. Cool on a wire rack. When cold. spread top with passionfruit cream cheese frosting.
Frosting directions: Beat cream cheese and icing sugar until light and creamy. Stir i passionfruit pulp. Regrigerate until firm. Serves 8.
Adapted from: Interiors Easy Entertaining Spring/Summer 94/95 by Joell Abbott for Michelle Bruce. All the best, may you always have passion in your life.
Submitted By JOELL ABBOTT On 05-21-95