Passionfruit Cake recipe
Enjoy the tropical burst of flavors with this delightful Passionfruit Cake. This simple and moist cake is a perfect balance of sweet and tangy, making it a delightful treat for any occasion.
Ingredients
- 115 grams unsalted butter, softened
- 200 grams caster sugar or granulated sugar
- 1 teaspoon vanilla bean paste or vanilla extract
- 2 large eggs, room temperature
- 90 grams fresh passionfruit pulp approximately 3 passionfruits
- 120 ml full-fat Greek or natural style yogurt
- 210 grams plain flour or all-purpose flour, sifted
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 large orange, finely grated zest
- 90 grams icing sugar or powdered sugar, sifted
- 65 grams fresh passionfruit pulp approximately 2 passionfruits
Instructions
- Preheat the oven to 180°C (350°F) standard / 160°C (320°F) fan-forced. Grease and line a 9 by 5-inch loaf pan with baking or parchment paper, ensuring two sides overhang.
- Beat butter and sugar until pale and creamy. Add vanilla and eggs, then scrape down the sides of the bowl.
- Combine passionfruit pulp and yogurt in a separate bowl. Add flour, baking powder, salt, and orange zest to the butter mixture, along with the passionfruit yogurt. Mix until combined.
- Spoon the batter into the prepared tin and bake for 45-55 minutes. Let the cake cool for 15 minutes.
- Mix icing sugar and passionfruit pulp. Pour over the warm cake. Remove the cake from the pan and let it cool completely on a wire rack.
Notes
Store the cake in an airtight container to preserve freshness.