Ingredients
Passionfruit icing
Method
1.Preheat the oven to 180°C (160°C fan-forced). Grease and lightly flour a 24cm bundt tin or a 20cm baba cake pan; tap out excess flour.
2.In a small bowl, beat butter and sugar with an electric mixer until light and fluffy, then beat in egg yolks one at a time. Beat until combined.
3.Transfer the mixture to a large bowl and stir in half the sifted flour and half the buttermilk. Stir in remaining flour, buttermilk and passionfruit pulp.
4.Beat egg-whites in a clean small bowl with an electric mixer until soft peaks form. In two batches, fold lightly into cake mixture.
5.Spread mixture into the prepared tin. Bake for about 40 minutes. Stand 5 minutes before turning onto a wire rack to cool.
6.To make passionfruit icing, sift the icing sugar into a small heatproof bowl. Using a wooden spoon, stir in enough passionfruit pulp to form a firm paste. Stand the bowl over a small saucepan of simmering water, stir until the icing is a pouring consistency (do not overheat).
7.Once cake is cool, drizzle with warm icing.
This recipe is best made on the day of serving.
Note
