batter:
115 g Butter, soft
85 g sugar
2 lemons, finely grated rind & juice of 1 fruit
2 eggs
120 g sour cream
150 g flour
1/2 TL baking soda
1 pinch of salt
syrup:
2 lemons, juice only
4-5 passion fruits, pulp
75 g sugar (or more if desired)
150 g water (or more if needed)
Beat butter, sugar and rind till light and fluffy. Add eggs one after another, then sour cream and lemon juice. Fold in flour with baking soda and salt. Fill mixture into 6 greased ramekins and bake at 175 deg C for 20 minutes or until golden. Let cool for 5 minutes, then turn out onto cooling rack. To serve, pour hot syrup over still warm cakes. (Served cold, its also delicious.)
For the syrup, heat ingredients and simmer for 10 minutes.