Amount
Ingredient
Preparation



225
gm
butter

softened



225
gm
sugar

castor



4
each
eggs





1
x
lemon

grated rind



250
gm
flour

self-rising



50
ml
milk





50
ml
passionfruit

pulp



25
gm
almonds

ground



100
ml
lemon

juice



25
ml
passionfruit

pulp



150
ml
sugar

castor

 Cream butter and sugar until light and fluffy.  Add eggs one at a time, beating well after each addition.  Add in lemon rind.  Add in flour and milk and pulp to form a dropping consistency.  Pour mixture into a greased and lined 2 cm square tin. 

Bake at 18 degrees C. for 3 to 4 minutes until a skewer comes out clean when tested.

Remove from oven and pour over prepared syrup by combining syrup ingredients and heating gently without boiling.  Pour mixture over the cake