Delia smith's fresh fruit pie with orange and passion fruit

Preheat the oven to 170 ˚C.

Lightly grease the baking molds and cover the bottoms with parchment paper.

Sift the flour and the baking powder (high) over a large mixing bowl.

Then add the butter, eggs and sugar and mix everything with a mixer in about 1 min. To a smooth, creamy mass.

Grate the orange zest of the orange and squeeze out the fruit. Fold the orange zest and the orange juice through the batter.

Spread the batter over the baking tins, smooth the top with the convex side of a spoon and bake in the middle of the oven for about 25 minutes.

Remove from the oven, leave for approx. 30 sec. rest. Make the cakes with the palette knife all around from the edge and pour on a cake rack. Remove the baking paper.

Now put the other cake rack on it, without pressing it, and turn both cakes over so that the tops are on top.

Halve for the filling the passion fruit, scrape all the flesh and the seeds out and put in a bowl.

In a large bowl, combine the mascarpone, sugar, vanilla extract and 3 tbsp orange juice.

Stir 2/3 of the passion fruit mixture as evenly as possible.

Brush one of the cakes with the mixture. Press it with a teaspoon and put in the rest of the passion fruit juice and seed.

Put the other cake on it and press lightly, so that the filling seeps a bit along the edges.

Sprinkle the top just before serving with sifted icing sugar. Bon appétit! .