This fruity, syrupy cake can be made using summer stone fruits rather than mangoes.
350ml passionfruit pulp
150g castor sugar
Passionfruit syrup cake
150g butter, softened
220g castor 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 160C.
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.