Directions

1. Pre-heat the oven to 180°C/160 °C Fan/Gas Mark 4. Grease and line the cake tin.

2. Place the vanilla sponge mix, 180g of soft butter (or dairy free alternative), eggs and 20ml of water into a mixing bowl. With an electric mixer, mix the ingredients for 15 seconds, then scrape down the sides of the bowl and mix again for a further 10 seconds.

3. Place the mixture into the lined cake tin and bake for 40-45 minutes, or until the cake is golden brown and a skewer inserted into the middle comes out clean. Once baked, leave to cool for 5 minutes before turning out.

4. Grab a skewer and poke holes all over the cake, before leaving the cool completely.

5. To make the passion fruit drizzle, put a small saucepan, half filled with water, over a low heat and allow to simmer. Into a bowl, add 2 tbsp of passion fruit curd, 30g icing sugar and 20ml of water. Place the bowl over the simmering pan and mix until ingredients are thoroughly dissolved. Drizzle the mixture over the cake and allow it to soak in.

6. To make the buttercream, mix 100g of butter or dairy free alternative with 200g of icing sugar, 2 tbsp of the passion fruit curd and the vanilla extract. Once the cake is completely cool, spread it all over the top of the cake once it has cooled completely. If you’re feeling creative, reserve some of the buttercream and pipe shells around edge of the cake using a piping bag with a large star nozzle. Drizzle any remaining passion fruit syrup over the top and enjoy!