finely grated zest of 1 small lemon for the topping
450ml (15fl oz) double cream whipped
4 passion fruits
4 tbsp lemon curd
Method
Preheat the oven to 180C.
Grease and line a brownie cake tin.
In your stand mixer beat the butter and sugar together until light and aerated. Add the eggs one by one beating in between and then using a spatula fold in the flour and baking powder. Add a couple of drops of milk to loosen the mixture and then grate in the zest of the lemon.
Add the mixture to the tin and bake for 25-30mins. Allow to cool.
Now very simple spoon on the whipped cream with Passionfruit seeds and swirls of lemon curd. Enjoy.
