Ingredients
13 total- 250 g of salted butter, softened, plus extra for the tin
- 6 passion fruit, halved
- 270 g of caster sugar
- 2 tsp of vanilla bean paste
- 5 medium eggs
- 250 g of self-raising flour
- 1 orange, zested and juiced
- 2 tbsp of icing sugar, plus extra to dust
- 30 g of unsalted butter, diced
- 30 g of plain flour
- 30 g of desiccated coconut
- 250 g of mascarpone
- 1 tsp of vanilla bean paste
Method
6 stepsStep 1
Preheat the oven to 160°C/140°C fan/gas 3. Grease the base and sides of a 20cm round cake tin with butter and line the base with baking paper.
Step 2
Use a spoon to scoop out the first 4 passion fruit into a sieve set over a bowl. Rub the pulp into the sieve to collect the juice; discard the seeds.
Step 3
Whisk the butter, 250g sugar and vanilla in a bowl until fluffy. Beat in the eggs, 1 at a time, then the passion fruit juice. Beat in the flour and zest. Spoon into the tin; smooth the top.
Step 4
Make the crumble: rub the butter into the flour until clumpy, then stir in the coconut and remaining sugar. Scatter over the cake. Bake for 1-1¼ hrs (cover with foil if it starts to look dark) until a skewer inserted comes out clean. Cool in the tin for a few mins; transfer to a rack to cool completely.
Step 5
In a bowl, beat the mascarpone, icing sugar and vanilla. Stir in the orange juice and pulp from the last 2 passion fruit (including the seeds).
Step 6
Cut the cake in half horizontally, spread the base with the mascarpone mix; replace the top half and dust with a little icing sugar. Leftovers will keep in the fridge for 3 days.