Mary Berry's passion fruit lemon cake recipe from Simple Comforts – YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Mary Berry’ s passion fruit lemon cake By You Magazine - September 13, 2020 Simple to make but with three tiers and luxurious filling, this passion fruit lemon cake 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. Laura Edwards 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 1. You will need three 20cm (8in) loose-bottomed sandwich tins. Preheat the oven to 180C/ 160C fan/gas 4. Grease the bases of the tins and line with baking paper. 2. Measure all the cake ingredients into a large bowl. Whisk, using an electric hand whisk, until well mixed and light and fluffy. Spoon the batter into the tins and level the tops. Bake for about 25 minutes until the cakes are coming away from the sides of the tins and they are risen and lightly golden. Leave to cool on a wire rack. 3. Whisk the double cream to soft peaks. Cut 3 of the passion fruit in half, scoop out the pulp into a bowl and set aside. 4. Spread the top of each cake with lemon curd. Sit one cake on a plate and spoon on a third of the cream, then spread it to the edges. Drizzle half the passion fruit pulp on top of the cream. Place a second cake on top and repeat, then add the third cake and finish with the remaining cream. Swirl the top with the back of a knife to make a pretty pattern. Slice the remaining passion fruit into wedges and arrange on top. Serve the cake at room temperature, cut into slices. Now buy the book with £14 off Our recipes are from Simple Comforts by Mary Berry, which will be published on 17 September by BBC Books, price £26. to order a copy for £12 until 20 September go to whsmith.co.uk and enter the code YOUMARY at the checkout. Book number: 9781785945076. For terms and conditions, see whsmith.co.uk RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved