Preheat your oven to 180°C (160°C fan) and prepare a 1.2L loaf tin by greasing it with butter and lining it with parchment paper.

In a large mixing bowl, cream the butter and sugar together for about 3-4 minutes until pale and fluffy.

Gradually add the eggs, one at a time, mixing well after each addition.

Sift in half of the self-rising flour with the salt. Fold in gently, then add the sour cream and mix lightly.

Fold in the remaining flour until the batter is smooth and creamy.

Pour the batter into the prepared tin and bake for about 60 minutes or until a toothpick comes out clean.

Once baked, allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack.

While the cake cools, prepare the syrup by extracting juice from the passion fruit and mixing it with lime juice.

Poke holes in the cooled cake and brush half of the juice mixture over it.

Combine the reserved seeds with the remaining juice and sugar, then pour over the cake and let it set.

Slice and serve the cake for a delightful tropical experience.