
Serves 12
60 min to cook
Easy
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
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.