Orange And Passionfruit Swirl Cake - cooking recipe

Ingredients

60 g butter, chopped
150 g caster sugar
2 None large eggs, lightly beaten
60 ml orange juice
2 tsp cornflour
100 g passionfruit pulp
-1 None Orange and Passionfruit Swirl Cake
150 g butter
2 tsp grated orange rind
3 None large eggs
150 g self-raising flour
2 tbsp poppy seeds

Preparation

To make passionfruit curd, combine 60g butter, 150g caster sugar, 2 eggs, 60ml orange juice, and the cornflour and passionfruit pulp in a heatproof bowl; stir over a pan of simmering water for 10 mins or until the mixture thickens slightly. Leave to cool.
Preheat oven to 180\u00b0C/160\u00b0C fan/gas 4. Grease a 21cm baba tin. Lightly flour the tin; tap out excess flour.
Cream butter, rind and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Add flour, juice and poppy seeds; beat for 3 mins.
Spoon half the cake mixture into prepared tin; add half the passionfruit curd. Top with remaining cake mixture. Use a knife or metal skewer to swirl curd through the cake.
Bake for 45 mins. Turn onto a wire rack to cool. Serve dusted with sifted icing sugar.