Sift the flour and the baking powder
and set aside. Beat the butter and castor sugar until light. Mix in the vanilla essence and add the eggs one at a time, beating the mixture well after each addition.
Carefully fold in the lemon zest,
the lemon juice and the fruit pieces,
then fold in the flour mixture and a
pinch of salt. Spoon into a 1,5 litre
greased ring tin. Bake in a preheated
oven for one hour or until a skewer
comes out clean.
Remove from the oven and leave to cool in the tin for 30 minutes before turning out. Leave to cool completely on a wire rack.
Sift the icing sugar and mix with the granadilla pulp to form a spreadable consistency. Spoon over the cake once it has cooled down completely. Decorate with more lemon zest, crystallised zest (recipe below) or thin slices of fresh fruit.
Make crystallised orange or lemon zest to use as cake decorations. Use a sharp knife to cut thin strips of peel off the fruit. Heat 250ml sugar and 125ml water in a small saucepan. Bring the mixture to the boil, then reduce the heat to a simmer. Add the orange or lemon zest and simmer,
uncovered, for 10 minutes. Remove the strips of peel from the syrup and place onto a wire rack to harden and cool completely.