INGREADIENT

• 125 g butter
• 3/4 cup caster sugar
• 2 eggs
• 2 cups self-raising flour
• 1/2 cup milk
• 2 x 180ml cans passionfruit pulp
• 1 tbs soft butter
• 1 1/2 cups icing sugar

Direction

1. Preheat oven to 180C.
2. Cream butter and sugar.
3. Add eggs and mix.
4. Add sifted flour alternating with milk.
5. Add half the passionfruit pulp (seeds removed) and mix well.
6. Pour into paper-lined or greased cake tin, or a bundt tin.
7. Cook for approximately 40 minutes or until skewer inserted into cake comes out clean.
8. Icing: Mix butter with icing sugar until well combined.
9. Add the remaining passionfruit pulp and mix well.
10. When cake is completely cooled, split it in half lengthways. Ice lower half with ⅓ of the icing. Or ice the top of the bundt cake.
11. Place the top back on and ice with the remaining icing.