• 125g butter
• 1 c caster sugar
• 2 eggs
• 1 ½ c self-raising flour
• 1/3 c plain flour
• 170 g can passionfruit pulp (or 5 fresh passionfruit)
• 225 g can pineapple pieces in juice, drained

Preheat the oven to 180 C and line a large loaf tin.  Beat the butter and sugar until pale and creamy, then beat in the eggs one at a time.  Fold in the flours and fruit and spoon into the prepared tin.

Bake for 50 mins or until a skewer comes out clean.

You can then make a syrup using an extra ½ c sugar, ¼ c water and 2 tsp vanilla.  Cook this together in a small saucepan until the sugar is dissolved and then pour over the hot cake.

• 150g dried chopped figs
• 1 tsp baking soda
• 100 g butter
• ½ c firmly packed brown sugar
• 2 eggs
• 1 c self-raising flour
• Pecans

Preheat the oven to 180C, and grease a muffin tin and set aside.

In a food processor, blend the figs and baking soda with ¾ cup of boiling water until combined and let it stand for about 5 mins.  Add the butter and sugar and process until the mixture is almost smooth. Fold in the lightly beaten eggs and flour and mix until just combined.

Spoon the mixture into the muffin tins and decorate with the pecans, and bake for about 20 mins or until a skewer comes out clean.

Serve with custard or icecream.