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
Ingredients
- 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
Instructions
- 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.
Nutrition
Anita Menon says
February 4, 2012 at 9:06 amCongrats on the win.
The passionfruit cakes looks spectacular. The photos are gorgeous!
delicieux says
February 4, 2012 at 5:32 pmThank you Anita 😀
Lizzy (Good Things) says
February 4, 2012 at 8:59 amHiya, I have been enjoying the most divine tasting passionfruit lately! Love this recipe. Thanks so much for sharing.
Katherine Martinelli says
October 2, 2011 at 5:11 amI love passion fruit!! And I recently got a bundt pan – match made in heaven. This looks fabulous!
delicieux says
October 3, 2011 at 10:17 amThanks Katherine 😀
Yasmeen @ Wandering Spice says
September 25, 2011 at 9:34 pmI love, love syrup cakes too. Passionfruit is one of those amazingly beautiful and decadent fruits. Love how much you’ve used here!
muppy says
September 25, 2011 at 9:24 pmi love passionfruit too so this sounds perfect to me!
Julia @ Mélanger says
September 24, 2011 at 2:21 pmI’m with you, I love syrup cakes. But I’ve traditionally kept to citrus flavours only. The use of passionfruit is great! I typically only use passionfruit as a decorative or garnish, except I’ve played with passionfruit and chocolate in a ganache in some macarons many years ago – to mirror some the famous Pierre Herme flavour! Was pretty delicious!
Aunt Clara says
September 23, 2011 at 10:25 amThis looks positively delicious. Passion fruit is one of my favorite fruits. Great pictures too.
Delishhh says
September 23, 2011 at 8:12 amNow that is a gorgeous cake – wow – looks like it came out of a magazine. Very nice!
delicieux says
September 23, 2011 at 8:26 amAww thanks, you are so sweet.
[email protected] says
September 23, 2011 at 5:08 amI’ve never tried using passionfruit in baking, before, but this is a great use for it. It’s so beautiful, too!
[email protected] says
September 22, 2011 at 11:45 amI put passionfruit on my pavs with some strawberries and they’re dlish! Stud isnt a massive fan of passionfruit so I rarely use them but my grandmother puts it on top of her shortbread slice and also vanilla slice so they remind me of her. Good memories 🙂
Your cake looks wonderfully moist!
Ellie | Gourmand Recipes says
September 22, 2011 at 9:53 amYour passionfruit syrup looks absolutely heavenly! I love passionfruit in my pavlova and trifle.
delicieux says
September 22, 2011 at 10:23 amI love passionfruit on pavlova too 😀
anh says
September 22, 2011 at 8:21 amI loveee passionfruit cake!! This one looks like a winner!
delicieux says
September 22, 2011 at 9:45 amThanks Anh 😀 I really enjoyed this cake. Donna Hay’s recipes are always good.
Peggy says
September 22, 2011 at 7:58 pmI can’t say that I’ve ever eaten passionfruit before, but if I can make beautiful cakes like this one with it, I’m going to have to try to find it here!
thelittleloaf says
September 22, 2011 at 7:12 pmOh wow, this looks absolutely amazing. Can just imagine how deliciously sticky and syrupy this is! I would normally use passionfruit with meringue/pavlova, same as Ellie above. Also love using it as a mixer for cocktails…but that’s not exactly baking 🙂
[email protected] says
September 22, 2011 at 10:44 amI love anything passionfruit. I make passionfruit jellies, tarts and passionfruit curd. Bring on the passionfruits. This cake looks great. Donnas syrup cake recipes are a winner