Passionfruit Syrup Cake With Mango Salsa

Serves 12

60 min to cook



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.