Ingredients

The following ingredients have 4 Servings
  • <b>Passionfruit syrup</b>
  • 350ml passionfruit pulp
  • 200ml water
  • 150g castor sugar
  • <b>Passionfruit syrup cake</b>
  • 150g butter, softened
  • 220g castor sugar
  • 5ml vanilla extract
  • 4 medium-size eggs
  • 275g natural Greek yoghurt
  • 300g self-raising flour, sifted
  • <b>Mango salsa</b>
  • 3 large mangoes, flesh removed, cut into small dice
  • 2 tbsp elderflower cordial
  • juice of 1 lemon
  • small handful mint leaves, finely chopped

Instruction

  • <p>Preheat oven to 160C.</p> <p><b>To make syrup</b>, place passionfruit pulp, water and sugar in a small saucepan over a medium heat and stir until sugar is dissolved. Bring to the boil, reduce heat to low and cook for 10-15 minutes or until syrupy.</p> <p><b>To make cake</b>, place butter and sugar in the bowl of an electric mixer and beat for 10-15 minutes or until pale and creamy. Add vanilla, then eggs one at a time, beating well after each addition. Add yoghurt and beat until combined. Fold through the flour.</p> <p>Spoon the mixture into a 22cm spring-form cake tin lined with baking paper and bake for 50 minutes or until cooked when tested with a skewer.</p> <p><b>For the salsa</b>, combine all the ingredients in a bowl and toss to combine.</p> <p>Remove cake from tin, place on a serving plate. Pierce cake evenly with a metal skewer, and drizzle generously with the warm syrup.</p> <p>Cover with mango salsa and extra passionfruit syrup, if desired.</p> <p><b>Tip:&nbsp;</b>For something a little quirky, cut the passionfruit syrup cake into small cubes, and arrange in a martini glass with a good drizzle of the passionfruit syrup and a generous spoonful of the mango salsa.</p>