It's definitely passion fruit season and if you're a sweet tooth, wondering what to do with hundreds of passion fruits, then this recipe is for you. Anyway, it is a super delicious and healthy cake, perfect for a summer afternoon tea, which is a favorite in our family.
For this recipe I have used fresh passion fruit pulp, however you could also use the tinned pulp (if it's not passion fruit season for you).
1 cup passion fruit pulp (fresh or tinned)
1/2 cup filtered water
1/2 cup caster sugar
Grease and line your preferred cake tin. Pre-heat the oven to a moderate temperature.
Cream the butter, vanilla extract and caster sugar together until smooth. Add the eggs one at a time, folding them into the mixture. Add the sifted self raising flour and yogurt. Mix until well combined.
Bake in the pre-heated oven for 40 minutes, until golden in color.
While the cake is baking, prepare the Passion fruit syrup - simmer the passion fruit pulp, filtered water and caster sugar together in a saucepan for five minutes until all the sugar is dissolved.
Pour the Passionfruit syrup over the cake after it has baked and allow the syrup to soak in.