MAKE THE PASSION FRUIT SYRUP: Add the passion fruit pulp, sugar and lime juice to a saucepan. Bring to a simmer, stirring until the sugar dissolves. Take off the heat and let it cool down completely. The syrup will thicken as it cools.

PREPARE THE CAKE: Preheat the oven to 320°F/ 160°C. Mist an 8 inch deep cake pan with cake release and line with baking paper. Sift the self raising flour into a mixing bowl. Add the sugar and stir to combine. Add the cubed butter and rub it in with your fingertips until you create a fine breadcrumb consistency. Add the milk, passion fruit pulp and eggs. Stir to combine until the batter is smooth. Pour the batter into the prepared pan and level. Bake in the middle of the oven for 40-45 minutes, or until golden and firm to the touch. A skewer or toothpick inserted in the centre should come out clean. Run a knife around the edge of the cake tin and gently turn the cake out onto a wire rack. Let it cool completely before slicing in half horizontally.

MAKE THE FROSTING: Place the mascarpone, heavy cream, powdered sugar and vanilla bean paste into a mixing bowl. Beat on a low speed until the frosting holds peaks. Stir passion fruit pulp into the frosting and keep chilled until ready to use.

ASSEMBLE THE PASSION FRUIT CAKE: Put the bottom cake layer on a plate or cake stand and brush with the syrup. Spread with frosting and sandwich with the top layer. Spread the remaining frosting on top and drizzle with passion fruit syrup. Decorate with halved passion fruit or edible flowers and serve!