Passionfruit cake
SERVES 8
185g unsalted butter, softened
185g golden caster sugar
1tsp vanilla bean paste
3 free-range eggs
225g self-raising flour
A pinch of bicarbonate of soda
A pinch of salt
125ml buttermilk, at room temperature
For the passionfruit buttercream
125g unsalted butter, softened
240g icing sugar
2tbsp passionfruit pulp, plus extra to decorate
1 Preheat the oven to 160°C/gas Mark 3 and grease a deep 20cm (8in) round baking tin thoroughly with butter. Line the base and side of the tin with baking paper.
2 In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, caster sugar and vanilla until light and fluffy. Add the eggs, one at a time, beating well after each addition.
3 Place the flour, bicarb and salt in a separate bowl and whisk together. Add half to the creamed butter mixture, stirring gently, before adding half the buttermilk. Once incorporated, follow with the remaining flour, then the remaining buttermilk, stirring gently until the batter is smooth.
4 Spoon the batter into the tin, smoothing the top with a spatula and tapping the tin gently on the bench a few times to remove any air bubbles. Bake in the oven for 45-50 minutes or until golden, risen and cooked through. Allow the cake to cool in the tin for 10 minutes before carefully turning out onto a wire rack to cool completely.
5 When the cake is cool, make the passionfruit buttercream. Mix the butter and half the icing sugar in a stand mixer with a paddle attachment until smooth. Add the remaining icing sugar and passionfruit pulp and beat until light and fluffy.
6 Spoon the buttercream onto the cooled cake, smoothing it out to evenly cover the surface, then top with a little extra passionfruit pulp, if desired.
7 Serve at room temperature in thick slices. Any leftover cake will keep in an airtight container in the fridge for two-three days; just return to room temperature before serving.