250g unsalted butter, chopped, at room temperature
1 1⁄2 cups caster sugar
1 tblsp finely grated lemon rind
4 eggs, at room temperature
1 cup milk
2 2⁄3 cups self-raising flour
1⁄3 cup fresh passionfruit pulp
1⁄4 cup lemon curd
Mini meringues and fresh flowers, to decorate
200g unsalted butter, chopped, at room temperature
2 cups icing sugar mixture
2 tblsps lemon curd
Grease two 20cm round cake pans. Line bases and sides with baking paper.
Beat butter, sugar and rind in a large bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. In two batches, fold in milk and sifted our until combined. Fold in 2 tblsps of the passionfruit pulp. Divide between pans.
Cook in a moderately slow oven (160C) for about 40 minutes, or until cooked when tested. Remove. Stand cakes in pans for 10 minutes. Turn out onto wire racks to cool.
To make frosting, beat the butter in the same clean bowl of electric mixer until pale. Beat in 1⁄2 cup sugar at a time, until combined. Beat in curd.
Place one cake on a serving plate. Spread combined curd and remaining passionfruit pulp over top, leaving a 1cm border around edge. Place remaining cake on top. Spread frosting over top and side of cakes.
Decorate top with whole meringues and flowers. Sprinkle crushed meringues around base
This recipe originally appeared on New Idea Food