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.
Yoghurt and Passionfruit Syrup Bundt Cake
Makes 1 bundt cake
150g butter, softened
1 cup (220g) caster (superfine) sugar
1 teaspoon vanilla extract
2 teaspoons of lemon zest
1 cup thick Greek-style natural yoghurt
2 cups (300g) self-raising flour, sifted
1 cup (250ml) passionfruit pulp
½ cup (125ml) water
½ cup (110g) caster (superfine) sugar
- Preheat the oven to 160ºC (320ºF).
- 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.
- 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.
- Add the eggs, one at a time, beating well after each addition. Add yoghurt and beat until well combined. Fold through flour.
- Spoon mixture into a lightly greased 24cm bundt tin+ and bake for 35 minutes or until cooked when tested with a skewer.
- 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.