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
Keyword Cake recipes, Passion fruit cake, Yogurt cake
Prep Time 10minutes
Cook Time 1hour
Total Time 1hour10minutes
Author Alida Ryder
250g (2 cups)flour
250ml (1 cup)Greek yoghurt
200g (¾ cup)caster sugar
125ml (½ cup)canola oil
1/2cuppassion fruit pulpI 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 (7oz)white chocolatechopped
pulp and seeds of 3 passion fruitcan be strained to remove seeds
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.