PASSIONFRUIT SYRUP CAKE WITH MANGO SALSA
Ingredients
For the passionfruit syrup
350ml passionfruit pulp, with seeds
3/4 cup water
2/3 cup caster sugar
For the cake
150g butter, softened
1 cup caster sugar
1 tsp vanilla extract
4 eggs
1 cup natural Greek yoghurt
2 cups self raising flour, sifted
For the mango salsa
3 large mangoes, flesh removed, cut into small dice
2 tbsp elderflower cordial
juice of 1 lemon
small handful mint leaves, finely chopped
Method
Preheat oven to 160°C.
For the syrup, 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.
For the cake, 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. Spoon the mixture into a 22cm springform cake tin lined with baking paper and bake for 50 minutes or until cooked when tested with a skewer.
For the salsa, combine all the ingredients in a bowl and toss to combine.
Remove cake from tin, place on a serving plate. Pierce cake evenly with a metal skewer, and drizzle generously with the warm syrup.
Serve with mango salsa and extra passionfruit syrup, if desired.
Ingredients
For the passionfruit syrup
350ml passionfruit pulp, with seeds
3/4 cup water
2/3 cup caster sugar
For the cake
150g butter, softened
1 cup caster sugar
1 tsp vanilla extract
4 eggs
1 cup natural Greek yoghurt
2 cups self raising flour, sifted
For the mango salsa
3 large mangoes, flesh removed, cut into small dice
2 tbsp elderflower cordial
juice of 1 lemon
small handful mint leaves, finely chopped
Method
Preheat oven to 160°C.
For the syrup, 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.
For the cake, 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. Spoon the mixture into a 22cm springform cake tin lined with baking paper and bake for 50 minutes or until cooked when tested with a skewer.
For the salsa, combine all the ingredients in a bowl and toss to combine.
Remove cake from tin, place on a serving plate. Pierce cake evenly with a metal skewer, and drizzle generously with the warm syrup.
Serve with mango salsa and extra passionfruit syrup, if desired.