UPDATE: My Mushroom Wellington won the Mushroom Masters Dinner Duel. Thank you SO much to everyone who voted!!! I have updated my Mushroom Wellington post so you can now find the recipe there if you would like to recreate this delicious dish at home. Thank you again to all who voted!
I received some lovely plump passionfruit in my farmer’s boxes recently. I love passionfruit and their sweetly tart flesh and usually just eat them as is, but I wanted to use them in a cake. I flicked through my library of cookbooks for inspiration. One of my favourite books to turn to for inspiration is Donna Hay’s Seasons: The Best of Donna Hay Magazine, and it was here that I found a recipe for a Yoghurt and Passionfruit Syrup Cake and I was immediately sold.
I love syrup cakes as they make the cake so moist and delicious and I thought using passionfruit was a lovely twist on the traditional citrus syrup cakes. I even think it looks pretty too.
The resulting cake was absolutely delicious with the cake itself being so soft and light and crumbly. My fiance wasn’t too keen on the idea of a passionfruit cake as he’s not a fan of passionfruit, but even so, he enjoyed it because the passionfruit syrup is not overwhelming.
Do you use passionfruit in baking? What do you make?
Passionfruit Syrup Cake
From Donna Hay's Seasons: The Best of Donna Hay Magazine
- 150 g of butter softened
- 220 g of caster sugar
- 1 teaspoon of vanilla extract
- 3 eggs
- 1 cup of thick Greek yoghurt
- 300 g of self raising flour sifted
- PASSIONFRUIT SYRUP
- 1 cup of passionfruit pulp
- 125 ml of water
- 110 g of caster sugar
- Preheat the oven to 160 degrees Celsius (320 Fahrenheit) and lightly grease a 24cm bundt tin.
- To make the passionfruit syrup, combine the passionfruit pulp, water and sugar in a saucepan over a medium heat. Bring to the boil and then reduce heat to low and cook for 10 to 15 minutes. Set aside while you make the cake.
- Combine the butter, sugar and vanilla extract in the bowl of an electric mixer fitted with a paddle attachment and beat until pale and creamy.
- Add the eggs to the mixture, one at a time, beating well between each addition.
- Add the yoghurt and beat well before switching the mixer to it's lowest speed and combining the flour.
- Spoon the mixture into the prepared bundt tin and bake for 35 minutes, or until tested with a skewer.
- Remove the cake from the tin and pierce all over with a cake skewer while still hot before drizzling the syrup all over.