Sour Cream and Passionfruit cake

Passionfruit is something I really miss about Australia. It's so hard to get, here in Massachusetts. Even the tinned kind. I don't get it. But, I love this cake, so give it a try.

125g butter
1 cup caster sugar
2 eggs
1 cup sour cream
¼ cup lemon juice
1 tablespoon grated lemon rind
2 ½ cups SR flour
½ teaspoon baking powder
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2/3 cup sugar
1 cup water
2/3 cup passionfruit (fresh or tinned)

Preheat oven to 180°C (350oF).

Beat butter and sugar until light and creamy. Add eggs and beat well. Add sour cream, lemon juice, rind, flour and baking powder by hand. Bake 40 min in lined 23cm cake tin.

Place sugar, water and passionfruit in a saucepan and cook over low heat, stirring, until sugar dissolves. Increase heat and boil for about 5 min, or until slightly thickened.

Cool cake in tin for 5 min then stand on a rack over a plate and spread the syrup over the top.