Matt Moran's mango and sour cream cake

Step 1

Preheat the oven to 160°C. Grease and line a 22cm round cake pan with baking paper.

Step 2

Combine the milk and sour cream in a bowl. Using a stand mixer, beat the butter, sugar and vanilla until thick and pale. Add the eggs, 1 at a time, beating well after each addition.

Step 3

Fold in spoonfuls of flour, alternating with the sour cream mixture, until just combined. Be careful not to over beat. Fold through chopped mango.

Step 4

Spoon the cake batter into the prepared pan and smooth the surface with a spoon. Bake, covering with baking paper after 1 hour, for 1 hour 30 minutes or until a skewer inserted into the centre comes out clean.

Step 5

Cool cake in the pan for 20 minutes, then turn out onto a wire rack to cool completely.

Step 6

For the icing, whisk the sugar and lemon juice until smooth, then fold through the passionfruit pulp.

Step 7

Drizzle cake with the icing to serve.