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Takes: 1 hour 45 minutes (plus cooling time)
Serves: 6 - 8

No nutritional information available.

Ingredients

- 3 passionfruit, halved
- 6 tbsp Bonne Maman Lemon Curd (other brands available)
- 30g ground almonds
- 150g unsalted butter, softened
- 185g golden caster sugar
- 2 medium eggs
- 225g plain flour, plus extra for dusting
- 150ml carton soured cream
- Finely grated zest of 1 lemon
- 2 tsp baking powder
- 1 tbsp roughly chopped pistachio nuts
- Icing sugar, to dust

Method

1. First make the lemon and passionfruit drizzle. Scoop out and sieve the passionfruit pulp into a small bowl, reserving the seeds. Stir 2 tbsp of the lemon curd into the juice and set aside. Stir the remaining lemon curd into the ground almonds and set aside. Wash about 2 tsp of the seeds and leave to dry.

2. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Grease and flour a 1l Bundt mould, or grease and line a 900g loaf tin or a 20cm, deep, round cake tin with baking paper.

3. Beat the butter and caster sugar together until light and fluffy then add the eggs one at a time with a tbsp of the flour. Beat well until smooth.

4. Beat in the soured cream and lemon zest. Finally fold in the flour and baking powder.

5. Spoon half the cake mixture into the prepared mould or tin then dot the lemon curd and almond mixture evenly over the top. Finish with the remaining cake mixture.

6. Bake for 45 minutes then cover the top loosely with foil and continue to bake for a further 30 - 40 minutes or until an inserted skewer comes out clean.

7. Leave the cake to cool for 10 minutes then turn out onto a wire rack placed over a plate. Make fine holes in the sponge using a cocktail stick and spoon the lemon and passionfruit drizzle over the cake whilst warm. Leave to cool.

8. Sprinkle with the passionfruit seeds, pistachio nuts and dust lightly with icing sugar to serve.