The recipe presents a delightful cake influenced by Lucy Cufflin's lemon curd creation, substituting passion fruit curd for a distinct flavor. The cake is made with extra-virgin olive oil, adding richness and depth. With straightforward steps, the batter incorporates sugar, eggs, and passion fruit curd, then swirled with more curd before baking. Careful swirling technique is required to achieve the lopsided charm without compromising texture. The result is a visually striking dessert that balances the bright, tangy passion fruit with the moist cake, perfect for various occasions.
This cake uniquely blends olive oil and passion fruit curd, creating a delightful and visually appealing dessert that balances freshness and richness in every bite.
The charm of this cake lies in its lopsided swirls of passion fruit curd, which not only enhances the visual appeal but also adds a burst of tangy flavor.
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