• 100 g (3½ oz) slightly salted butter, softened
  • 175 g (6 oz) caster sugar
  • 2 eggs, beaten
  • 1 tablespoon vanilla extract
  • 175 ml (6 fl oz) buttermilk
  • 200 g (7 oz) self-raising flour
  • 1 teaspoon baking powder
  • 2–3 ripe passion fruit
  • about 125 g (4 oz) icing sugar, sifted

Beat together the butter and sugar in a bowl until very pale and creamy. Gradually beat in the eggs. Add the vanilla and buttermilk, then sift in the flour and baking powder. Gently stir together until just combined.

Spoon the mixture into a greased and floured 1.4 litre (2¼ pint) ring mould (see How to Line a Sandwich Tin, page 13) and level the surface. Bake in a preheated oven, 160°C (325°F), Gas Mark 3, for about 40 minutes until risen, just firm to the touch and a skewer inserted into the centre comes out clean. Loosen the edge and turn out on to a wire rack to cool.

Make the icing. Halve and scoop out the pulp from 2 of the passion fruit into a sieve resting over a small bowl. Press the pulp through the sieve, then measure out 4–5 teaspoons of the juice, pulping the third passion fruit if necessary. Stir in enough of the icing sugar to make a smooth, spoonable icing. Spread over the top of the cake so that it runs down the side.

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