Passionfruit syrup cake with mango salsa

all details

This fruity, syrupy cake can be made using summer stone fruits rather than mangoes.

Refreshing and fruity: passionfruit syrup cake with mango salsa.
Refreshing and fruity: passionfruit syrup cake with mango salsa. Photo: William Meppem

Ingredients

Passionfruit syrup

350ml passionfruit pulp

200ml water

150g caster sugar

Passionfruit syrup cake

150g butter, softened

220g caster sugar

5ml vanilla extract

4 medium-size eggs

275g natural Greek yoghurt

300g self-raising flour, sifted

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.

To make 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.

To make 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 spring-form 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.

Cover with mango salsa and extra passionfruit syrup, if desired.

Tip: For something a little quirky, cut the passionfruit syrup cake into small cubes, and arrange in a martini glass with a good drizzle of the passionfruit syrup and a generous spoonful of the mango salsa.

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  • Main Ingredients - Eggs, Mango, Passionfruit
  • Course - Dessert
  • Occasion - Australia Day, Afternoon Tea

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