Passionfruit Yoghurt Cake (Print Version)

Tangy passionfruit meets creamy yoghurt for a moist, fragrant cake finished with a glossy passionfruit icing.

# Ingredients:

→ Cake batter

01 - 3/4 cup (6 fl oz) vegetable oil, preferably olive oil
02 - 2 large eggs
03 - 1/4 cup passionfruit pulp
04 - 1 cup thick natural yogurt, such as Greek yogurt
05 - 1 cup caster sugar (superfine sugar)
06 - 2 cups (10.6 oz) self-rising flour

→ Icing

07 - 1/4 cup passionfruit pulp
08 - approximately 3 tablespoons icing sugar

# Instructions:

01 - Preheat oven to 350°F with fan. Grease a ring cake pan with butter or oil and coat lightly with flour.
02 - Whisk together oil, eggs, passionfruit pulp, yogurt, and caster sugar in a large mixing bowl until smooth.
03 - Sift self-rising flour into the wet mixture and gently mix until a smooth batter forms.
04 - Transfer the batter evenly into the prepared ring pan.
05 - Bake for 35 minutes or until a tester inserted into the center comes out clean.
06 - Let cake rest in the pan for 5 minutes, then invert onto a wire rack and cool for 20 minutes.
07 - Mix passionfruit pulp and icing sugar in a small bowl until combined.
08 - Drizzle icing over the warm cake before serving.

# Notes:

01 - For an extra moist crumb, use thick Greek yogurt and avoid overmixing after adding flour.

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