Raspberry and passionfruit cake

Ingredients
1/4 cup plain flour
3/4 cup self-raising flour
3/4 cup ground almonds
185g butter
1 cup caster sugar
1/2 cup fresh passionfruit pulp
2 tsp vanilla essence
2 eggs
1 cup raspberries

Here's how

1. Preheat the oven to moderate (180C). Brush a 20cm baba or ring tin with melted butter or oil. Combine the plain and self-raising flours with the ground almonds in a large bowl. Make a well in the centre.2. Place the butter, sugar, pulp and vanilla essence in a pan. Stir over low heat until the butter has melted and the mixture is smooth.3. Whisk the butter mixture into the dry ingredients. Whisk in the eggs until smooth. Pour the mixture into the tin. Drop the raspberries on top, pushing them just below the surface. Bake for 40 minutes, or until a skewer comes out clean when inserted in the centre. Set aside for at least 10 minutes. Turn onto a wire rack to cool. Dust with icing sugar, to serve.
Source: Quick Mix Cakes (Murdoch Books)