Iced passionfruit cake

We have heaps of banana passionfruit in our garden. So we've been trying recipes to use them. This recipe requires the passionfruit pulp to be deseeded, which is a pain.  The best way to do this seems to be to put the passionfruit pulp In a saucepan and heat gently. Then in small batches push the pulp through a sieve with the back of a spoon

INGREDIENTS

125 g soft butter

3/4 cup caster sugar

2 eggs

2 cups self-raising flour

1/2 cup milk

400ml deseeded passionfruit pulp

1 tbs soft butter (for the icing)

1 1/2 cups icing sugar

METHOD

Preheat oven to 170C fan-forced.

Cream the butter and sugar. Add the eggs and mix then, alternating, add a little flour and milk until you have a creamy cake mixture. Add half the passionfruit pulp and mix well.

Pour into a silicone cake mould or greased cake tin. Bake on the centre of the oven for approximately 45 minutes or until a toothpick inserted into the centre of the cake comes out clean.

Mix the butter and the icing sugar until smooth. Add the remaining passionfruit pulp and mix well. When the cake is cooled, cut it in half and Ice the lower half with 1/2 of the icing. Reassemble and ice the top.