Beat together 175g unsalted butter (at room temperature) with 175g sugar until light and fluffy (using a stand mixer or equivalent). Add 3 eggs one at a time, until well-incorporated. Mix in the zest of 1 lime, 90g Greek yoghurt, and 75g passion fruit curd.

Mix together 200g of flour with 1 tsp baking powder, add to the cake batter and mix briefly. Scrape down the mixture with a spatula to ensure the flour has been mixed through.

Pour the batter into a lined 20cm loaf or round cake pan and bake for around 65 minutes at 150°C until a toothpick comes out clean. Let cool completely before removing from the pan.

Meanwhile, mix together 75g passion fruit curd with 1/2 cup icing sugar and the juice and seeds of two passion fruit. If necessary, add 1 tbsp water to loosen the icing (you want it to be the consistency that drips down the sides of the cake, but not too runny). Refrigerate until ready to use.

Pour the icing over the cake when it has cooled.