Passionfruit Syrup Cake With Mango Salsa

Heading - Passionfruit Syrup Cake With Mango Salsa

Serves 12

60 min to cook

Complexity Easy

Recipe Serves, timing & complexity - Passionfruit Syrup Cake With Mango Salsa

<h4>Ingredients</h4>For the passionfruit syrup350ml passionfruit pulp, with seeds3/4 cup water2/3 cup caster sugarFor the cake150g butter, softened1 cup caster sugar1 tsp vanilla extract4 eggs1 cup natural Greek yoghurt2 cups self ­raising flour, siftedFor the mango salsa3 large mangoes, flesh removed, cut into small dice2 tbsp elderflower cordialjuice of 1 lemonsmall handful mint leaves, finely chopped

<h4>Method</h4>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.