Raspberry and Passionfruit Syrup cake

Method

1. 1

   Heat the oven to 160C. Grease and line the base and sides of a 20cm cake tin.

2. 2

   Place the butter, caster sugar, passionfruit syrup and vanilla in a saucepan. Place over low heat and cook until the butter melts and the sugar dissolves. Set aside and cool slightly.

3. 3

   Sift the flours into a large bowl. Add the butter mixture and the eggs and mix to combine. Place in the tin and scatter over the frozen raspberries.

4. 4

   Place in the oven and bake for 50-60 minutes or until springy to the touch or until a skewer inserted in the centre comes out clean.

5. 5

   Leave to cool for 10 minutes before removing from the tin and placing on a wire rack to cool.

6. 6

   Serve warm or cold on it’s own or with yoghurt or whipped cream.

7. 7

   Store once cold in an airtight container.