Passionfruit cake

• Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line a 9 by 5 inch loaf pan with baking or parchment paper, ensuring two sides overhang.
• In a large mixing bowl, add butter and sugar. Beat with an electric mixer on medium speed until pale and creamy – approximately 2-3 minutes.
• Add vanilla, and eggs, one at a time, and beat briefly to combine – don’t worry if the mixture goes a little bit lumpy at this stage – then scrape down the sides of the bowl.
• In a separate bowl, stir together passionfruit pulp (seeds and all) and yogurt. Then add flour, baking powder, salt and orange zest to creamed butter mixture, along with the passionfruit yogurt.
• Mix by hand using a spatula or large metal spoon until the cake batter is combined (but try not to over-mix). It will be very thick.
• Spoon cake batter into your prepared tin and smooth the top. Bake for approximately 45-55 minutes or until a skewer inserted into the middle of the cake comes out clean.
• Set cake aside on a wire rack to cool for 15 minutes.
• Mix together icing sugar and passionfruit pulp. Pour icing all over cake while it is still warm.
• Use the parchment or baking paper to carefully remove cake from pan and place on a wire rack to cool completely.