Syrup:

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100 g granulated sugar

60 g passion fruit pulp from 3 large fruit

2 tbsp lime juice

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Cake:

260 g self raising flour

250 g sugar

2 large eggs

115 g cold unsalted butter, cubed

60 ml milk

60 g passion fruit pulp from 3 large fruit

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Icing:

1 tsp vanilla extract

250 g full fat mascarpone cheese or cream cheese

240 ml heavy cream

5 tbsp powdered sugar

1 tsp vanilla extract or paste

60 g passion fruit pulp from 3 large fruit

Fresh passion fruit (for decoration)

Mini meringues (for decoration)

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1. Add the passion fruit pulp, sugar, and lime juice to a saucepan. Bring to a simmer, stirring until the sugar dissolves. Let it cool down completely.

2. 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.

3. Add the cubed butter and rub it in with your fingertips as you would if you were making crumble. You want to create a fine breadcrumb consistency. You could also do this in a stand mixer fitted with the paddle attachment.

4. Now 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 the is golden and feels firm to the touch. A skewer or toothpick inserted in the centre should come out clean.

5. Run a knife around the edge of the cake tin and gently turn the cake out onto a wire rack. Make sure the cake has completely cooled down before slicing in half horizontally.

6. Prepare the frosting by beating mascarpone, heavy cream, powdered sugar, and vanilla until it holds peaks. Stir in passion fruit pulp.

7. Assemble the cake by brushing the layers with syrup, spreading frosting, and sandwiching the layers. Decorate and serve.