Cake
| ¾ cup | Caster sugar |
| 3 | Limes, finely zested |
| 3 | Eggs |
| ½ cup | Plain unsweetened yoghurt |
| 150 g | Butter, softened |
| 1 ½ cups | Self raising flour (Main) |
Filling
| ½ cup | Cream |
| ½ cup | Yoghurt |
Icing
| 2 tsp | Butter, softened |
| 1 Tbsp | Water, hot |
| 2 cups | Icing sugar, sifted |
| 3 | Passionfruit, pulp of |
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Directions
- Preheat oven to 180C and grease a 22cm cake tin.
- Cream the butter, zest and sugar until pale, then beat in the eggs one at a time. Fold in yoghurt, followed by the flour and spoon into prepared tin.
- Bake for 35-40 minutes or until an inserted skewer comes out clean. Cool cake before filling and icing.
- Whip the cream and fold through yoghurt. Halve the cake and spread with the filling.
- To make the icing, whisk the butter, water and icing sugar until smooth, stir in passionfruit and spoon over cake.
