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This passionfruit yoghurt cake is bright and tangy with a fluffiness that comes from lots of rich Greek yoghurt. It is perfect for days when you want something special but do not want complicated steps. Whenever fresh passionfruit arrive in my fruit bowl this is my go to for a quick and crowd pleasing cake with a drizzle of fresh icing.
I was once given this cake still warm by a friend after I had my second child and now I bake it for neighbors and family especially when they need a little sweet sunshine
Ingredients
- Vegetable oil: for richness and a moist texture choose a fresh bottle without any off smell
- Eggs: for binding and lightness pick the freshest eggs for the fluffiest cake
- Passionfruit pulp: for tangy tropical flavor pick fruit that is heavy and wrinkled for juiciest pulp
- Thick natural yoghurt (especially Greek): for tang and structure choose full fat for the best result
- Caster (superfine) sugar: for sweetness and a smooth crumb always use superfine over regular granulated for delicate bakes
- Self raising flour: gives reliable lift sift to make sure no lumps remain
- Butter or oil and flour (for greasing and lining the tin): ensures your cake pops out easily
- Icing sugar: makes the topping sweet and thick sift before mixing for a smooth finish
Instructions
- Prepare the Tin:
- Grease a ring shaped cake tin with butter or oil then add a thin layer of flour by shaking the tin and tapping out excess This prevents sticking so your cake releases easily
- Mix the Wet Ingredients:
- In a large bowl whisk together the vegetable oil eggs passionfruit pulp yoghurt and caster sugar until combined The mixture should be smooth with the sugar mostly dissolved
- Add the Flour:
- Sift the self raising flour directly into the bowl over the wet mixture This step makes sure you do not get lumps and that the flour is evenly spread
- Fold Batter Gently:
- Using a spatula gently stir the flour in until the batter just comes together and is smooth Be careful not to overmix or the cake will be dense
- Fill and Smooth the Tin:
- Spoon the batter evenly into your prepared ring tin and use the spatula to level the top if needed This helps the cake bake evenly
- Bake to Perfect Doneness:
- Slide the tin into the preheated oven and bake at 180C fan forced for about 35 minutes The cake is ready when a cake tester or skewer poked into the middle comes out clean and the top springs back
- Cool with Care:
- Once baked let the cake sit in the tin for five minutes before carefully turning it out onto a wire rack Cool for at least twenty minutes This short rest helps set the crumb and prevent breakage
- Make the Passionfruit Icing:
- Mix the passionfruit pulp with icing sugar in a small bowl until you have a pourable glaze Adjust with more sugar if needed The icing should look glossy and bright
- Finish and Serve:
- Once the cake is just barely warm drizzle the passionfruit icing evenly over the top letting it drip down the sides Serve in generous slices while the cake is still fresh
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This passionfruit yoghurt cake is the kind of recipe friends always ask for and it never disappoints I always look forward to baking it when the first passionfruit appear in the market and it still brings that same little burst of happiness every time
Storage Tips
This cake keeps beautifully at room temperature in an airtight container for up to three days If it is very humid store it in the fridge but bring it back to room temperature before serving for best flavor The icing will soak in a little after the first day but that just makes it more delicious
Ingredient Substitutions
No Greek yoghurt on hand Use plain full fat natural yoghurt for similar results Or try sour cream if you prefer a tangier touch If fresh passionfruit is not available swap in frozen pulp or even tinned but check for added sugar and adjust icing as needed
Serving Suggestions
I love serving thick slices at brunch with additional passionfruit on the side or soft whipped cream For an afternoon treat pair it with a pot of strong tea This cake is also stunning as the centerpiece for a summer birthday or a baby shower
Cultural and Historical Context
Passionfruit is a beloved flavor in Australia and New Zealand especially in desserts like pavlova and slices Adding yoghurt to cakes is a tradition in Greek baking where dairy gives lightness and tang I like to think this cake blends both cultures in a sunny slice
Seasonal Adaptations
Extra juicy passionfruit in summer will make the icing more vibrant If making in winter use thawed frozen pulp for excellent flavor Try adding a touch of lemon or lime zest to the icing for more citrus punch
Success Stories
I once brought this cake to a school bake sale and it sold out in ten minutes Another time my aunt brought it as a birthday cake and simply doubled the recipe for a big crowd Every time I share it someone asks for the recipe
Freezer Meal Conversion
Freeze leftover slices by wrapping tightly in plastic then foil Thaw at room temperature and drizzle with a bit more icing to refresh This makes it perfect for lunchboxes or last minute company
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This cake is sunny simple and bound to become a household favorite. Bake it once and you will soon be making it every passionfruit season.
Frequently Asked Questions
- → What type of oil is best for this cake?
Olive oil works beautifully for depth, but neutral oils like vegetable or canola oil can also be used.
- → Can I use canned passionfruit pulp?
Yes, canned passionfruit pulp is convenient and works well if fresh passionfruit is unavailable.
- → Is Greek yoghurt necessary?
Greek yoghurt adds creaminess, but any thick natural yoghurt will keep the cake moist and tender.
- → How do I ensure the cake is baked through?
Insert a cake tester in the center; if it comes out clean, the cake is done. Avoid overbaking for best results.
- → Can I make this cake without icing?
Absolutely—the cake tastes delightful on its own, but the icing amplifies the passionfruit flavor.