• Cooking Time: 60
• 2/3 cup passionfruit pulp
• 250g butter, soft
• 1 tbsp finely grated lemon rind
• 1 cup castor sugar
• 3 eggs
• 1 cup buttermilk
• 2 cups self-raising floour
• 1/3 cup lemon juice
• 1/4 cup water
• 3/4 cup castor sugar

1. Preheat oven to moderate heat.
2. Grease 19cm cake tin and line base and sides with baking paper.
3. Strain passionfruit, reserving both seeds and juice.
4. Beat butter, rind and sugar until light and fluffy. add eggs one at a time beating until combined after each. transfer to a large bowl.
5. Fold in combined passionfruit juice and buttermilk. add sifted flour in two batches. spread mix into cake tin.
6. Bake 1 hour until a skewer comes out clean.
7. Lemon Syrup: combine lemon juice, water, sugar and passionfruit seeds in a saucepan.
8. Stir over medium heat without boiling until sugar dissolves.
9. Simmer uncovered for 5 mins.
10. Stand cake for 5 mins. turn out (top side up) onto a wire rack set over a tray. pour hot syrup over hot cake and serve warm.

This is a delicious cake recipe from an Australian Women's Weekly cookbook on cakes and biscuits. It will keep surprisingly well without syrup.