Passionfruit syrup cake with mango salsa
This fruity, syrupy cake can be made using summer stone fruits rather than mangoes.
Refreshing and fruity: passionfruit syrup cake with mango salsa. Photo: William Meppem
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350ml passionfruit pulp
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
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.
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.