Instructions

1. First make the curd filling. In a saucepan, whisk the sugar, cornflour and a drop of passion fruit juice, until you get smooth paste. Add the egg yolks and whisk well. Add the rest of the passion fruit juice and bring to a simmer. Do not boil! Gently stir for about 8-10 until the mixture thickens. You should get a dense curd (it will get thicker whilst cooling so make sure it’s not too thick).
2. Transfer the curd to a bowl and let it cool completely (stir it occasionally), then scoop out the flesh of the passion fruit and add to the curd. Chill until needed.
3. Preheat the oven to 170°C. Grease a cake tin or line the base with parchment paper (not necessary if silicone mould is used).
4. Beat the margarine, sugar, vanilla and a pinch of salt until pale and creamy, using an electric mixer. Add the eggs one at a time, beating well after each addition. Add the lemon zest & vanilla paste, then sift in the flour and baking powder. Combine, then add the lemon juice and mix well into a smooth, light batter.
5. Tip the batter into the prepared tin and smooth the surface with a palette knife. Bake in the middle of the oven for approx. 45 mins or until a toothpick inserted in the centre comes out clean. Turn off the oven, and open the oven door to allow the cake to cool down gently - rest it in the open oven for 5 minutes, then take it out but leave it in the tin for 5 minutes, then move it to a wire rack. Let it cool completely. Keep it in a cool place or chill until you’re ready to assemble.
6. Cut off any bumps, then cut the cake in half horizontally. Place the top half on a plate, the base on a cake stand. Spread a generous amount of the curd over the base, then put the top half on it, gently pushing it down. Carefully remove the curd that got leaked out on the side. Rest the cake.
7. Make the cream cheese frosting by whisking together the ingredients until light and fluffy. Taste it and adjust it to your liking.
8. Using a palette knife, frost the cake - it can be completely and thickly covered, semi-naked or naked depending on your liking. Chill the frosted cake for at least 1 hour before glazing.
9. While the cake is chilling, make the glaze. Mix the sugar, cornflour and a drop of passion fruit juice in a small saucepan until lump-free. Add more juice and gently simmer over low heat until you get a thick, smooth sauce. Add the lemon juice and let it cool. You should get a nice, shiny sauce. Mix in the passion fruit flesh& seeds. Set aside to cool.
10. Pour the glaze over the top of cake, spreading it towards the edge to allow the glaze dripping down the sides.
11. Chill the cake for at least an hour for the glaze to set.
12. Decorate it further to your liking.