PASSIONFRUIT & YOGHURT CAKE WITH ROSEHIP SYRUP

A syrup on a cake is a bit like a dressing on a salad. Without it, it’s plain, but with it, the ingredients start to sing. Mix the syrup up a little if you like by experimenting with different-flavoured teas. Peppermint, lemongrass and earl grey would all work well with the tang of passionfruit.

PASSIONFRUIT & YOGHURT CAKE WITH ROSEHIP SYRUP PREP + COOK TIME 1 HOUR 45 MINUTES + STANDING & COOLING SERVES 8

220g unsalted butter, softened

1 cup caster sugar

3 eggs

2 cups self-raising flour

2/3 cup greek-style natural yoghurt

1/3 cup fresh passionfruit pulp

ROSEHIP SYRUP

1 rosehip and hibiscus tea bag

1 cup boiling water

1 cup caster sugar

½ cup fresh passionfruit pulp

1 Make rosehip syrup.

2 Preheat oven to 180°C/160°C fan. Grease a 12cm x 23cm loaf pan; line base with baking paper.

3 Beat the butter and sugar in a medium bowl with an electric mixer for 6 minutes or until light and fluffy. Beat in eggs, one at a time. Fold in flour, then yoghurt, in alternate batches. Fold in passionfruit until just combined. Spoon mixture into pan; smooth the surface.

4 Bake cake for 50 minutes or until a skewer inserted in the centre comes out clean. Leave cake in pan for 10 minutes before turning, top-side up, onto a wire rack to cool.

5 Serve cake cut into slices, drizzled with syrup.

ROSEHIP SYRUP

Place tea bag in a small saucepan, then pour over boiling water; steep for 5 minutes. Squeeze liquid from tea bag; discard bag. Add sugar and passionfruit pulp to tea; stir over low heat until sugar dissolves. Increase heat to high, then bring to the boil. Boil for 15 minutes or until thick and syrupy. Remove from heat; cool.