Makes 7 small muffin size cakes
Juice, pulp and seeds of 1 passionfruit
Juice of 1 lemon
(Citrus liquid and fruit adds up to about 1/2 a cup)
Zest of 1 lemon
1/2 cup of sour cream OR light cream cheese
60g sugar
2 tbsp of agave nectar
1 tbsp of vanilla yoghurt
Optional - Seeds of 1 vanilla pod
100g flour + 25g almond meal (flour mixture)
1 XL egg
Preheat fan forced oven to 180 deg.
Mix juice and agave nectar together.
Whisk sour cream/cream cheese and yoghurt and sugar till nice and airy.
Separately whisk egg till creamy and pale and airy.
Mix vanilla seeds into cream mixture.
Drizzle 1/3 juice around the sides of the mixture.
Add 1/3 flour and 1/3 egg mixture. Fold to just combine. Dont overwork it.
Repeat until combined all flour and egg.
Spoon into muffin tin.
Sprinkle lemon zest onto top of mixture of each cake.
Reduce oven temperature to 170 deg.
Bake for 16 minutes.
Enjoy.
Bon Appetite!
