Mango Loaf Cake with Passion Fruit Glaze

Preheat oven to 325 F and grease and line a 2 pound loaf tin.

Place the butter and sugar into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minute on medium-high speed. Add in the eggs and vanilla extract, scraping down the sides as necessary. Mix on medium-high until well incorporated and smooth, around 1 minute. Add the cake flour, baking powder and salt (if using) and mix on medium-low speed until smooth. Add in the mango purée/pulp and mix on low-medium until well incorporated, light and smooth.

Pour the cake batter into the lined loaf tin and level it off with a spatula/wooden spoon. Place pan in the oven for 65-70 minutes until risen, golden and a skewer inserted into the centre comes out clean. Remove from oven.

Leave to cool in the tin for at least 1 hour before transferring to a wire rack.

Once cool, make the glaze: Scrape the insides of the passion fruits into a sieve placed over a medium sized bowl. Use the back of a spoon to separate the juice from the seeds. Place seeds in a separate bowl, you can either discard them or use them as a garnish.

Add the sifted icing sugar into the passion fruit juice and mix until smooth and glossy. Slowly spoon glaze all over the cooled cake and garnish with passion fruit seeds if desired.

Cake will keep in an airtight container, at room temp, for 3 days.