Love passionfruit? Well you're going to love this cracker cake - complete with mouth-watering drizzle icing!
Canola cooking oil spray, for greasing
200g unsalted butter, chopped, at room temperature
1 cup caster sugar
2 teaspoons finely grated lemon rind
3 eggs, at room temperature
½ cup buttermilk
1/3 cup fresh passionfruit pulp
1 ½ cups self-raising flour
¾ cup icing sugar mixture
2 tablespoons fresh passionfruit pulp
Generously spray a 22cm kugelhopf pan with cooking oil.
Beat butter, sugar and rind in a small bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Transfer to a large bowl.
Add buttermilk, pulp and sifted flour, in two batches, stirring until combined. Spoon into prepared pan. Smooth over top.
Cook in a moderately slow oven (160C) for about 35 to 40 minutes, or until golden brown and a skewer inserted into the centre comes out clean. Remove. Stand cake in pan for 20 minutes. Turn out onto a wire rack to cool completely.
To make icing, combine icing sugar and pulp in a small bowl. Stir until smooth. Spoon icing over cold cake. Stand at room temperature until set.
Tip! You will need about 6 passionfruit for this recipe. Cake can be made up to three days ahead. Store in an airtight container