Granadilla Heaven Cake

• For the cake:
• Grease and line a 23cm round cake tin and preheat oven to 180°C.
• Place the butter and milk in a bowl and microwave to melt the butter (about 1 minute on high).
• Using an electric mixer, beat the eggs, sugar and lemon zest until pale and creamy. Sift over the flour and baking powder and fold in. Fold in the hot milk and pour the mixture into the pan.
• Bake for about 40 minutes or until the cake has a springy feel and a knife comes away clean. Set aside and leave to cool completely before assembling.

For the Curd

• Halve the granadillas and scoop out all the seeds and pulp. Blend for a couple of seconds using a stick blender to loosen the seeds. Sieve this mixture, but retain the seeds and the juice for the next step.
• In a medium sized saucepan, combine the egg, egg yolk, caster sugar, butter and juice of the granadillas. Over a very low heat, whisking constantly, warm the curd until it starts to thicken, do not allow it to boil.
• Once the mixture has thickened, add back about a tablespoon of seeds (discard the rest). Set it aside and leave to cool completely before assembling the cake.

For the Mascarpone Cream

• Once the cake and the curd are cool, start on the mascarpone cream. Place the gelatine in a small bowl, and add the water. Leave to sponge. Once the gelatine has absorbed the water, microwave it for about 10 second to melt.
• Using an electric mixer, mix the mascarpone, sugar and lemon juice until it is soft, add the cream and continue mixing until it is combined. With the mixer running, add in the gelatine in a steady stream.

To Assemble the Cake

• Slice the cake into 3 layers. Spread or pipe one half of the mascarpone cream onto the bottom layer, then top off with half of the curd. Place the next layer of cake on top, and repeat the process
• Then place the final layer of cake on top. Place in the fridge to set while you make the icing

For the Icing

• To make the icing, place the cream in a small pot and bring to the boil. Remove from the heat, and add the chocolate stirring well to melt the chocolate then set aside to cool.
• In a separate bowl, beat the butter until smooth and soft. Add the icing sugar and continue mixing. Add the cooled chocolate mixture and continue whipping until a spreadable consistency is achieved.
• Ice the top of the cake and garnish with some granadilla pulp if desired.