Passionfruit curd teacake

Preheat oven to moderately slow, 160°C Grease and line a 20cm round cake pan.

Make passionfruit curd: combine passionfruit pulp, butter and sugar in a medium bowl over a saucepan of simmering water on low heat. Stir until butter and sugar has melted. Gradually whisk in combined eggs and yolk, and continue whisking over medium heat about 10 minutes or until mixture thickens.

Remove curd from heat and pour into a clean small glass bowl. Refrigerate until completely chilled.

In a large bowl of an electric mixer beat butter, vanilla and sugar until light and fluffy. Add eggs, one at a time, beating well between each addition. Fold in sifted flour and buttermilk, alternatively in batches, until just combined.

Spoon 2/3 of mixture into base of cake pan, spreading to smooth top. Spoon over curd, leaving a 1cm border around edge of cake batter. Carefully spoon over remaining batter and spread to cover curd completely and smooth top.

Bake for 1 hour and 10 minutes until cooked when tested with a skewer (remember some curd may come out on skewer though when testing). Serve cake warm, dusted with icing sugar.