Preheat oven to 160C.

To make syrup, place passionfruit pulp, water and sugar in a small saucepan over a medium heat and stir until sugar is dissolved. Bring to the boil, reduce heat to low and cook for 10-15 minutes or until syrupy.

To make cake, place butter and sugar in the bowl of an electric mixer and beat for 10-15 minutes or until pale and creamy. Add vanilla, then eggs one at a time, beating well after each addition. Add yoghurt and beat until combined. Fold through the flour.

Spoon the mixture into a 22cm spring-form cake tin lined with baking paper and bake for 50 minutes or until cooked when tested with a skewer.

For the salsa, combine all the ingredients in a bowl and toss to combine.

Remove cake from tin, place on a serving plate. Pierce cake evenly with a metal skewer, and drizzle generously with the warm syrup.

Cover with mango salsa and extra passionfruit syrup, if desired.

Tip: For something a little quirky, cut the passionfruit syrup cake into small cubes, and arrange in a martini glass with a good drizzle of the passionfruit syrup and a generous spoonful of the mango salsa.