Passion fruit yogurt cake with white chocolate drizzle

This delectable passion fruit yogurt cake drizzled with white chocolate passion fruit icing is a great afternoon treat with a cup of tea.

Course Baked goods, Baking, Cake

Cuisine Baking

Keyword Cake recipes, Passion fruit cake, Yogurt cake

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 335kcal

250 g (2 cups) flour
2 teaspoons baking powder
2.5 ml salt
250 ml (1 cup) Greek yoghurt
200 g (¾ cup) caster sugar
3 extra-large eggs
125 ml (½ cup) canola oil
1/2 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
200 g (7oz) white chocolate chopped
pulp and seeds of 3 passion fruit can be strained to remove seeds
1 tablespoon warm water

Pre-heat the oven to 180°C/350°F and grease and line a loaf pan with parchment paper.
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 yogurt 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.

This cake keeps incredibly well. When kept in a sealed container it will last for 10 days, easily. Although it's so delicious it probably won't.