Yoghurt and Passionfruit Syrup Cake

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Dark brown loaf cake with a glistening passion fruit glaze, served on a colorful platter outdoors.

This recipe is adapted from Donna Hay's recipe from her cookbook "Seasons". Here I put less sugar and substituted freshly ground whole spelt flour for the flour and brown sugar instead of caster sugar.

It was hard to decide which cake to make, this passion fruit cake or a fig upside down cake. We found both fruits at the Farmers Market today and bought both. I guess today it is one cake and maybe later in the week the other. Why not? Life should be enjoyed in many sweet ways. I love this cake. And the good thing is when you don't want to eat so much cake all by yourself you can give away slices of it and people will love you for it!

Serves:

1 cake

Prep time:

7 minutes

Cook time:

50 minutes

Dessert

Breads & Baking

American

Ingredients

1/2 cup butter, softened

1/3 cup and 2 tablespoons olive oil or other vegetable oil

3/4 cup brown sugar

1 teaspoon vanilla extract or vanilla sugar

3 eggs

1 cup plain yoghurt

2 cups flour

2 teaspoons baking powder

For the syrup: 1 cup passionfruit pulp

1/2 cup brown sugar

1/2 cup water

Instructions

Preheat the oven to 350 F.

Prepare Passionfruit syrup by placing passionfruit, sugar, and water into a small pan. Bring to a boil and then simmer for 10-15 minutes. Set aside.

For the cake, mix the butter or oil with the sugar and vanilla until well blended.

Then add all other ingredients (eggs, yoghurt, flour, baking powder). Mix well.

Pour into a greased cake form and bake for 35 minutes or until a skewer comes out clean.

Remove cake from the baking pan, spike cake all over with a skewer, and drizzle cake with the syrup.

Adapted from:

Donna Hay's cookbook "Seasons"