Tropical Lemon Cake

This is a rendition of my mum's lemon cake recipe - thanks Mum! My version sinks in the middle a tad, but that gives you room for filling and the cake tastes great.

1. 1

   Preheat oven to Gas 4/ 180 degrees C.
   
   Now, I haven't given measurements for sugar or flour because you need to get a 250ml glass, fill it with flour, add this to the mixing bowl, and then add a tablespoon or two more. Do the same for sugar. Grate the rind of 1 lemon and add this to the bowl. Add butter and eggs, and whisk until fully combined using an electric whisk. Stir in the tropical mix with a wooden spoon. Spoon the mix into 2 greased 8 inch baking tins, and bake for 25 minutes or until the top is springy to the touch.
   
   When the cakes are done - don't worry if they're sunken in the middle, just look for golden and springy - remove from the oven and turn out onto a cooling wire. Mix 2oz of the sugar with the juice of 1 lemon in a saucepan and heat until the sugar is almost completely dissolved. Make shallow slits on the bottoms of the cakes with a knife, and pour over the lemon and sugar syrup. Leave the cakes to cool.
   
   Mix the remaining sugar, rind and lemon juice with the cream and whip to soft peaks. Spread just over half of the mixture over one piece of cake. Place the other half of the cake on top, and spread the remaining half of the cream mixture on top. Next, pour over the passion fruit seeds. Finish with a dusting of icing sugar and a little more tropical fruit and nut mix.