For a quirky dessert, cut the cake into small cubes and arrange in martini glasses with a good drizzle of the passionfruit syrup and a generous spoonful of the mango salsa.
- Passionfruit syrup
- 350 ml (12 fl oz) passionfruit purée
- 150 g (5½ oz/2 /3 cup) caster (superfine) sugar
- Passionfruit syrup cake
- 150 g (5½ oz) unsalted butter, softened
- 220 g (7¾ oz/1 cup) caster (superfine) sugar
- 1 teaspoon natural vanilla extract
- 4 eggs, organic, if possible
- 275 g (9¾ oz) Greek-style yoghurt
- 300 g (10½ oz/2 cups) self-raising flour, sifted
- Mango salsa
- 3 large mangoes, peeled, flesh removed from stone and cut into large dice
- 2 tablespoons elderflower cordial
- Juice of 1 lemon
- 1 small handful mint leaves, finely chopped
Preheat the oven to 160°C (315°F/Gas 2–3).
For the passionfruit syrup, put the passionfruit purée, 200 ml (7 fl oz) water and the sugar in a small saucepan over medium heat and stir until the sugar has dissolved. Bring to the boil, reduce the heat to low and cook for 10–15 minutes or until syrupy. Keep warm.
For the cake, use electric beaters to beat the butter and sugar for 10–15 minutes or until pale and creamy. Add the vanilla, then the eggs one at a time, beating well after each addition. Add the yoghurt and beat until combined. Fold through the flour.
Spoon the mixture into a 22 cm (8½ inch) round spring-form cake tin lined with baking paper and bake for 50 minutes or until a skewer inserted into the centre of the cake comes out clean.
For the mango salsa, place all the ingredients in a bowl and toss to combine.
Remove the cake from the tin and place on a serving plate. Pierce the cake evenly with a metal skewer, then drizzle generously with the warm passionfruit syrup. Top with the mango salsa and extra passionfruit syrup if desired.