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1
Preheat oven to 325F and grease and line a 2lb loaf tin.
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2
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 med-high speed.
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3
Add in the eggs and vanilla extract, scraping down the sides as necessary, mix on med-high until well incorporated and smooth, around 1 minute.
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4
Add the cake flour, baking powder and salt if using, mix on low-med until smooth.
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5
Add in the mango puree/pulp and mix on low-medium until well incorporated, light and smooth.
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6
Pour the cake batter into the lined loaf tin and level it off with a spatula/wooden spoon.
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7
Place in the oven for 65-70 minutes until risen, golden and an inserted skewer into the centre comes out clean.
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8
Leave to cool in the tin for at least 1 hour before transferring to a wire rack.
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9
Once cool, make the glaze: Using a medium sized bowl, scrape the insides of the passion fruits into a sieve and 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.
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10
Add 1/2 cup sifted icing sugar into the passion fruit juice and mix until smooth and glossy.
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11
Slowly spoon glaze all over the cooled cake and garnish with passion fruit seeds if desired.
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12
Cake will keep in an airtight container, at room temp, for 3 days.
