Midsummer mango & passion fruit layer cake with lime & pistachio

Preheat the oven to 180ºC, gas mark 4. Grease 2 x 20cm springform tins and line the bases with baking parchment. Put the eggs and 150g sugar into a large bowl. Using an electric handheld mixer or a stand mixer fitted with a whisk attachment, whisk for 8-10 minutes, until light-textured and fluffy. Turn off the mixer.

Pour the melted butter around the edge of the bowl, then add the lime zest and carefully fold through the whipped mixture, using a large metal spoon in a figure of eight motion.

Sift the flour over the top and fold in gently until evenly combined. Divide the mixture equally between the tins, then bake for 25 minutes, or until risen and golden and the cakes are shrinking away from the sides. Cool on a rack, then unclip the tins.

Make the syrup by gently warming the lime juice, 75g sugar and 50ml water together in a small pan until the sugar dissolves.

For the filling, put the yogurt and cream into a large bowl and whip with the mixer until stiff peaks form.

Cut each sponge in half horizontally using a large serrated knife. Put 1 layer on a serving plate. Brush the sponge with some of the warm lime syrup, and spread over a quarter of the whipped yogurt cream. Spread 2 tbsp mango and passion fruit curd over, then repeat with 2 more layers. Top the final layer with the remaining yogurt and swirl in the remaining curd. Scatter with the pistachios, dried mango and lime zest, then serve.