Passionfruit layer cake
<p>While this looks almost too good to eat, at first bite you won’t have a problem devouring it. Heaven on a plate!</p><p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p><ul><li>500g butter, softened</li><li>2 cups caster sugar</li><li>2 tablespoons finely grated lemon rind</li><li>8 eggs</li><li>3 cups self-raising flour</li><li>1/4 cup lemon juice</li><li>1 ¾ cups sour cream</li><li>500g cream cheese, at room temperature</li><li>1 cup icing sugar mixture</li><li>Fresh flowers, to decorate</li></ul><p><em>Passionfruit syrup</em></p><ul><li>½ cup fresh passionfruit pulp</li><li>¼ cup caster sugar</li></ul><p><strong><span style="text-decoration: underline;">Method:</span></strong></p><p>1. Preheat oven to 180°C. Grease and line the base and side of two 22cm round cake pans with baking paper.</p><p>2. Using an electric mixer, beat the butter, caster sugar and lemon rind together until pale and creamy. Add the eggs, one at a time, beating well between each addition. Add the flour and stir to combine. Add the lemon juice and one cup of the sour cream and stir until just combined.</p><p>3. Spoon the mixture evenly among the lined pans. Use the back of a spoon to smooth the surface. Bake in preheated oven for 45 minutes or until a skewer inserted in the centres comes out clean. Remove from oven and set aside for five minutes before turning on to a wire rack to cool completely.</p><p>4. To make the passionfruit syrup, combine the passionfruit and sugar in a small saucepan over low heat. Cook, stirring, for five minutes or until sugar dissolves. Increase heat to medium and bring to a simmer. Cook, stirring occasionally, for two minutes or until syrup thickens slightly. Remove from heat and set aside to cool completely.</p><p>5. Use an electric mixer to beat the cream cheese and remaining sour cream together until light and fluffy. Add the icing sugar and beat until well combined.</p><p>6. Use a serrated knife to split each cake in half. Place a cake layer on a serving plate. Drizzle with one-third of the passionfruit syrup. Spread with one-quarter of the cream cheese icing. Continue layering with remaining cake layers, passionfruit syrup and cream cheese icing. Decorate the top with fresh flowers.</p><p><strong>Related links: </strong></p><p><em><strong><span style="text-decoration: underline;"><a href="/lifestyle/food-wine/2015/03/cherry-and-raspberry-gratin/" target="_blank">Cherry and raspberry gratin</a></span></strong></em></p><p><em><strong><span style="text-decoration: underline;"><a href="/lifestyle/food-wine/2015/02/apple-and-cinnamon-cake/" target="_blank">Apple and cinnamon cake</a></span> </strong></em></p><p><em><strong><span style="text-decoration: underline;"><a href="/lifestyle/food-wine/2015/01/carrot-cake/" target="_blank">Carrot cake with lemon-infused cream cheese icing</a></span></strong></em></p>
