Ingredients
200g unsalted butter, chopped, at room temperature
3/4 cup caster sugar
1 tsp vanilla bean paste
3 eggs
1 3/4 cup self-raising flour
1/2 cup milk
1/4 cup fresh passionfruit pulp (about 3 passionfruits), plus extra to decorate
Frosting
2 cups icing sugar mixture
50g unsalted butter, melted
2 tblsps milk
Method
-
Grease a 20cm round cake pan. Line base and side with baking paper, extending paper 2cm above pan edge.
-
Beat butter, sugar, and vanilla in a small bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Transfer to a large bowl.
-
Add the sifted self-raising flour, milk, and passionfruit in two batches. Stir until smooth. Spoon into the prepared pan. Smooth over top.
-
Cook in a moderately slow oven (160C) for about 50 minutes, or until a skewer inserted into the centre comes out clean. Remove from oven. Stand the cake in the pan for 15 minutes. Turn onto a wire rack to cool completely.
-
To make the frosting, combine icing sugar, butter, and milk in a small bowl. Beat with a wooden spoon until smooth.
-
Spread frosting over the top of the cake. Spoon over extra passionfruit before serving.