Step 1

Preheat oven to 190/170C fan forced. Grease a 20cm round cake tin and line the base and sides with baking paper.

Step 2

Cream the butter and sugar in the bowl of an electric mixer until light and fluffy. Add the eggs, one at a time, beating well between each addition. Beat in the passionfruit pulp.

Step 3

Add the flour and milk and fold into the butter mixture. Pour into prepared tin and spoon over passionfruit curd, using a skewer to swirl the curd into the cake batter. Bake for 45-50 minutes or until an inserted skewer comes out clean.

Step 4

Serve cut into slices with a dusting of icing sugar and a dollop of double thick cream if desired.