I Love Donna hay. I loved watching her shows in television. Her test kitchen, oh so beautiful! She makes cooking look so easy. Her recipes in general are pretty simple and straight forward.
My aunt had given me 2 dozen passionfruit. And coincidently I came across this lemon cake with passionfruit syrup by Donna Hay on Instagram. I had the try it out straight away.
The cake is a simple butter cake with lemon flavour. The lemon juice adds flavour, where as the lemon rind adds so much freshness to it. Another element of freshness is the passion fruit syrup. Although it’s in the form of a syrup, it brings so much citrusy freshness to the whole dessert! Obviously, lemon and passionfruit make an amazing match.
For the lemon cake, the butter and sugar need to be creamed. It should basically turn soft, fluffy, and very light in colour. It took me about 10 minutes with my electric hand mixer.
Once that’s done, the eggs need to be added, one by one, mixing well after each addition.
So this step, the recipe doesn’t call for. In the recipe, you just need to add in each ingredient step by step and mix well. But I decided to alternate the dry and wet ingredients. for that, In a bowl, mix the liquid ingredients, namely, the sour cream and lemon juice with rind. In another bowl the dry ingredients have to be sifted – flour, baking powder and salt.
Add the dry and wet mix in 3 batches starting with the flour mix. It forms a fairly thick but fluffy batter.
I baked it in a 8 inch pan for 40 minutes at 180 degrees.
For the passion fruit syrup all you have to do is bring some passion fruit pulp, sugar and water to a boil and let it cook till it reaches a nice thin syrup consistency.
Once the cake is baked, poke holes in the cake, while it’s in the cake tin and pour the syrup over it.
For the cake:
Butter- 125 grams
sugar- 1 Cup
Sour cream- 1 cup
Lemon juice- 3-4 lemons, with its rind
Self raising flour- 2.5 cups (you can make your own by adding 1.5 teaspoons baking powder and 1/2 teaspoon salt to each cup of flour)
baking powder- 1/2 teaspoon
For the passion fruit syrup:
Passion fruit pulp- 1 cup
sugar- 1/2 cup
water- 1 cup
For the lemon cake, In a bowl, beat the butter and sugar, either with an electric mixer (about 10 minutes) or with a wooden spoon (about 14-15 minutes) till the mixture is pale and fluffy. Add in the eggs, one at a time, beating for a minute before the second addition.
Mix the sour cream, lemon juice and lemon rind in one bowl. In another bowl, sieve together the flour and baking powder. Alternating the two, add these mixtures to the egg mixture, i.e, first add 1/3 of the four, then 1/2 of the sour cream mix, then the second 1/3 of the flour followed by the last of the sour cream mix and the flour again.
Pour it in a lined and buttered cake tin (8 inch) and bake for 40 minutes in a preheated 180 degrees.
For the passion fruit syrup, mix all the ingredients in a sauce pan and bring to a boil, continue boiling for 15 minutes till it thickens and becomes a thin syrup.
Once the cake is out of the oven, poke holes while it’s in the cake tin and pour the syrup over it. Wait for 10 minutes to flip the cake onto a wire rack.
Serve hot or cold with whipped cream.