• 250g soft butter
• 250g caster sugar
• 4 passion fruit, halved
• 1 tbsp Vanilla bean paste
• 5 eggs
• 250g self raising flour
• Zest of 1 orange

Crumble topping:

• 30g butter
• 30g plain flour
• 30g coconut
• 20g caster sugar

Mascarpone cream:

• 250g mascarpone
• 30g icing sugar
• 2 passion fruit, halved

1. Line a 20cm tin with parchment paper.
2. Use a spoon and scope out the 4 passion fruits and sieve into a bowl. Discard the seeds and keep the juice.
3. Whisk the butter, sugar and vanilla until fluffy.
4. Best in the egg, 1 at the time.
5. Then the passion fruit juice, flour and the zest of the orange.
6. Spoon into the tin.
7. Rub together the butter, flour until clumpy.
8. Add the coconut and sugar. Sprinkle on top of the cake and bake for 1 hour.
9. Leave to cool.
10. Make the frosting by creaming the mascarpone and icing sugar together with the juice of the orange and the pulp of 2 passion fruits.
11. Cut the cake in half horizontally and spread over thdd we cake. Place the other half on top and sprinkle with icing sugar.
12. Enjoy.

Recipe by Catrin Thomas, originally featured on Prynhawn Da.