Ingredients
Passionfruit curd
Method
1.To make passionfruit curd: Combine all ingredients in a heatproof bowl; stir over a pan of simmering water for about 10 minutes or until the mixture thickens slightly. Cool.
2.Preheat oven to moderate, 180°C (160°C fan-forced). Grease a 21cm baba pan. Lightly flour the pan and tap out excess flour.
3.Beat butter, rind and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Add flour, juice and poppy seeds; beat for 3 minutes.
4.Spoon half the cake mixture into the prepared pan, then add half the passionfruit curd; top with remaining cake mixture. Use a knife or metal skewer to swirl the curd through the cake.
5.Bake in a moderate oven for about 45 minutes. Turn onto a wire rack to cool. Serve dusted with sifted icing sugar.
NOTE: Only half the passionfruit curd is required for this cake; use remaining curd on toast, scones, in a sponge cake or in little sweet pastry shells. Suitable to freeze. Not suitable to microwave.
Note
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