KEY POINTS:
Serves 6-8
150g butter, softened
Finely grated zest of 3 limes
3/4 cup caster sugar
3 eggs
1/2 cup plain yoghurt
1 1/2 cups self raising flour
Filling
1/2 cup cream
1/2 cup yoghurt
Icing
2 tsp butter, softened
1 Tbs hot water
2 cups icing sugar, sifted
Pulp of 3 passionfruit
1. 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.
2. 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.
3. Whip the cream and fold through yoghurt. Halve the cake and spread with the filling.
4. To make the icing, whisk the butter, water and icing sugar until smooth, stir in passionfruit and spoon over cake.
