Yoghurt & Passionfruit Syrup Bundt Cake

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Yoghurt and Passionfruit that almost sounds too healthy to be a cake, but trust me this cake really isn’t that healthy. I wish it was though.

My mum doesn’t really like incredibly rich cakes and she loves sour, so I thought this would be perfect for her. Besides, I’ve always wanted to find out what it was like adding yoghurt to a cake. So I took my opportunity and made this on Mother’s day.

The results is basically a very dense, moist, tangy bundt cake drizzled in a vibrant passionfruit syrup. I think the sourness from the Greek yoghurt matches marvelously with the fruitiness of the passionfruit without making the whole cake too sour.

Now a few notes about the actual recipe. I adore Donna Hay’s recipes; I think they are simple, yet elegant, but I did modify her recipe a little bit by adding some lemon zest to add some extra zing. Also, fresh passionfruit is expensive and I can’t really afford them. So, there’s always passionfruit pulp in the frozen section of the supermarket or there are canned ones too. I personally think the frozen ones can rival the fresh ones, the canned ones are just a little sub-par.

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Yoghurt and Passionfruit Syrup Bundt Cake

Original recipe: http://www.donnahay.com.au/recipes/yoghurt-and-passionfruit-syrup-cake

Makes 1 bundt cake

Ingredients:

150g butter, softened

1 cup (220g) caster (superfine) sugar

1 teaspoon vanilla extract

2 teaspoons of lemon zest

3 eggs

1 cup thick Greek-style natural yoghurt

2 cups (300g) self-raising flour, sifted

 passionfruit syrup:

1 cup (250ml) passionfruit pulp

½ cup (125ml) water

½ cup (110g) caster (superfine) sugar

Method:

  1. Preheat the oven to 160ºC (320ºF).
  2. To make the passionfruit syrup, place passionfruit pulp, water and sugar in a small saucepan over medium heat and stir until sugar is dissolved. Bring to the boil, reduce the heat to low and cook for 10–15 minutes or until syrupy. Set aside.
  3. Place the butter, sugar, lemon zest and vanilla in the bowl of an electric mixer and beat for 10–15 minutes or until pale and creamy.
  4. Add the eggs, one at a time, beating well after each addition. Add yoghurt and beat until well  combined. Fold through flour.
  5. Spoon mixture into a lightly greased 24cm bundt tin+ and bake for 35 minutes or until cooked when tested with a skewer.
  6. Remove cake from the tin and place on a serving plate. Spike all over with a thin skewer, drizzle cake with syrup and serve while still warm.

Note: the cake can be enjoyed refrigerated or if you want to eat it warm after it has cooled, you can almost put it in the microwave for 30 seconds.

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