Passionfruit butter cake with glace icing

Ingredients

• 10 passionfruit, halved
• 185g unsalted butter, softened
• 1 tablespoon finely grated lemon rind
• 1 cup caster sugar
• 3 eggs
• 2/3 cup milk
• 2 1/2 cups self-raising flour
• thinly sliced lemon rind, to serve

Glace icing

• 1 1/2 cups pure icing sugar
• 2 tablespoons lemon juice
• 1 teaspoon butter, softened

Method

1. Preheat oven to 180°C/160°C fan-forced. Grease a 22cm fluted ring pan.
2. Strain passionfruit pulp over a small jug (you'll need 1/2 cup juice and 2 tablespoons passionfruit seeds).
3. Place butter, lemon rind, sugar, eggs, passionfruit juice, milk and flour in a bowl.
4. Using an electric mixer, beat on low speed until combined. Increase speed to high.
5. Beat for 2 to 3 minutes or until pale. Stir in passionfruit seeds.
6. Spread mixture into prepared pan.
7. Bake for 50 minutes or until a skewer inserted in the centre comes out clean.
8. Stand in pan for 10 minutes. Turn out on to a wire rack to cool.

Glace icing:

1. Combine icing sugar, lemon juice and butter in a small bowl.
2. Stir with a wooden spoon until a spreadable consistency.
3. Spread over cake. Top with lemon rind. Serve.