Passionfruit syrup cake with mango salsa

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

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


Passionfruit syrup

350ml passionfruit pulp

200ml water

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

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 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.