Preheat the oven to 170C (fan). Grease and line the 900 g loaf baking tin with baking parchment (leave plenty overhanging).
In a large bowl of an electric mixer, beat together the butter and sugar until creamy, pale and fluffy (about 3 minutes). Add roughly about 1 tbsp of egg, mix until fully combined and repeat with the remaining egg until all of the egg has been incorporated, only adding a little bit at a time.
Sift in half of the flour and salt and fold gently using spatula, until combined. Add cream and fold again until fully combined. Sift in the remaining flour and fold gently once more, until combined. You should have smooth, soft batter. Transfer the batter to baking tin and smooth the top with spatula. Place in the middle shelf of the oven and bake for about 1 hour or until toothpick inserted in the middle comes out clean. Allow the cake to cool in the tin.
Spoon out all of the the passion fruit pulp into a sieve and press it with spatula to extract the juice. Reserve 2-3 tsp of passion fruit seeds and rinse them under the water. Set aside. Juice the limes and mix the lime juice with passion fruit juice.
Using a cocktail stick or a long skewer, poke the holes all over the cake, then brush ½ of the juice over the top of the cake. Mix the remaining ½ of the juice with passion fruit seeds and caster sugar and pour over the top of the cake. Allow to set before serving. Enjoy!
You will need 900 g loaf baking tin for this recipe
If you don't have self-rising flour, please read this post to check how to make your own substitute