Odlums Lemon & Passionfruit Cake
- Recipe by Adrian Martin -
A WORD FROM THE CHEF
Who doesn’t love a nice slice of cake with a cup of tea especially as the evenings begin to get darker?! And what better combination than lemon and passionfruit.
INGREDIENTS
Four eggs
225g Butter plus extra for greasing
225g Odlums self-raising flour
225g caster sugar
1tsp baking powder
Small drop of milk
Finely grated zest of one small lemon
For the topping
450ml (15fl oz) double cream whipped
Four passion fruits
4tbsp lemon curd
METHOD
Preheat the oven to 180C.
Grease and line 3 x 20cm round loose bottom cake tins.
In your stand mixer beat the butter and sugar together until light and aerated. Add the eggs one by one beating in between and then using a spatula fold in the flour and baking powder.
Add a couple of drops of milk to loosen the mixture and then grate in the zest of the lemon.
Divide the mixture between the three tins and bake for 25 mins. Allow the sponge to cool completely before removing from the tins.
Now very simply layer up the cake, and pipe, or spoon on the whipped cream between each layer with Passion Fruit seeds and swirls of lemon curd. Enjoy.
ABOUT THE CHEF
Adrian Martin from Bawnboy is a regular on our TV screens and an ambassador for Odlums.
He runs the Mayflower restaurants in Dublin and Camden, London.
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