Passionfruit Cake

Cook: Amanda Penrose

I was looking for a fun way to use up all our passionfruit (this didn't even make a dent).
Passionfruit grow fabulously in Melbourne. If you're down here and you haven't got a vine - get one!

Cake:
3 eggs
1 cup sugar
1 1/2 cups sr flour
1/2 cup passionfruit pulp

Icing:
1/3 cup butter
2 cups icing sugar
4 passionfruit (or there about)

Cake:
Separate eggs. Beat yolks and sugar together, gradually add flour and passionfruit pulp.
The mix will be very dry - don't worry.

Beat egg whites stiff with a clean beater. Gently fold into the mixture (see - it's nice and moist now).

Bake 40 mins, moderate oven.
(Stick a knife in it - if it comes out clean, it's done!)

Icing:
Beat butter until light and fluffy.

Gradually add icing sugar and passionfruit pulp. (Easy!)