Passion fruit lemon cake

Simple to make but with three tiers and luxurious filling, it is impressive. You can buy passion fruit curd, but it can be hard to find, so I’ve used lemon curd. Choose purple bobbly passion fruit, as they are ripe and have more pulp than the smooth, pale ones. Drizzling the passion fruit over the cream, rather than mixing it in, gives a more intense flavour.

Drizzling the passion fruit over the cream, rather than mixing it in, gives a more intense flavour

Serves 8

Prepare ahead Sponges can be made up to a day ahead. Can be assembled up to 4 hours ahead and kept in the fridge. freeze Sponges freeze well.

4 eggs

225g (8oz) baking spread,

plus extra for greasing

225g (8oz) self-raising flour

225g (8oz) caster sugar

1 tsp baking powder

finely grated zest of 1 small lemon

for the topping

450ml (15fl oz) double cream

4 passion fruit

4 tbsp lemon curd