This delectable passion fruit yoghurt cake drizzled with white chocolate passion fruit icing is a great afternoon treat with a cup of tea.
When granadillas (or passion fruit, as they are more commonly known) are in season in South Africa, I buy them religiously. I love how their floral fragrance fills the house and their tart, juicy flesh always makes my mouth water. My paternal grandmother used to have a granadilla tree in her garden and whenever we would visit in Summer, the scent of the fruit would hang in the air. I would pick more than I was allowed to and would sneakily slice them open and scoop out the seeds with a teaspoon. I loved how the sun-warmed granadilla pulp would slide down my throat leaving my mouth alive with flavour. To this day they are still one of my favourite fruits.
When I bought a giant box filled with deep purple orbs a while ago, I knew I would eat them with a teaspoon but I also wanted to do something a little different with them. I used some of them for my Passionfruit & Ginger cocktail, a few others I used for Granadilla curd and I was left with around 10 granadillas which I knew would be turned into a delectable cake. I decided to use my Lemon Yoghurt cake recipe from my first book, Simple & Delicious but adapted it to use granadillas instead of lemons.
This cake is probably my favourite cake of all time. The crumb is moist and tender and it’s the type of recipe that can be turned into cupcakes, mini loaves or a layered round cake. It also helps that it can be whipped up in a few minutes because there’s no creaming of butter and sugar, etc. to worry about. This is the perfect recipe for weekend baking and is just lovely served with a cup of tea.
- 250g (approximately 2 cups) flour
- 2 teaspoons baking powder
- 2.5ml salt
- 250ml (1 cup) Greek yoghurt
- 200g (approximately ¾ cup) caster sugar
- 3 extra-large eggs
- 125ml (1/2 cup) canola oil
- ½ cup passion fruit pulp (I pushed the seeds and pulp of 6 passion fruit through a sieve then added back 2 teaspoons of seeds but this is optional)
- White chocolate drizzle
- 200g white chocolate, chopped
- pulp and seeds of 3 passion fruit (can be strained to remove seeds)
- 1-2 tablespoons warm water
- Pre-heat the oven to 180°c and grease and line a loaf tin.
- Sift together the cake flour, baking powder and salt and set aside.
- In a separate bowl, combine the remaining ingredients and mix well.
- Pour the yoghurt mixture into the dry ingredients and mix to combine.
- Pour the batter into the loaf tin and bake for 45 minutes to an hour until a skewer inserted comes out clean. If you find the cake is darkening too much for your liking, simply cover it with a piece of foil half way through baking.
- Remove from the oven and allow to cool completely before removing the cakes from the tin.
- To make the white chocolate drizzle, heat the chocolate, passion fruit and one tablespoon of water in a bowl set over a pan of simmering water. Allow the white chocolate to melt and stir together. If you find the drizzle is too thick, simply add another tablespoon of water and mi well.
- Drizzle the white chocolate mixture over the cake and allow to set slightly before slicing and serving.