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Passionfruit Cake

A delightful cake infused with the tangy flavor of fresh passionfruit, perfect for family gatherings or a quick pick-me-up.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: Baking, Tropical
Calories: 250
Ingredients Method Notes

Ingredients
  

For the cake
  • 115 grams unsalted butter, softened Gives the cake a rich texture.
  • 200 grams caster sugar or granulated sugar Adds a delightful sweetness.
  • 1 teaspoon vanilla bean paste or vanilla extract Brings warmth and depth to the cake.
  • 2 large eggs, room temperature Provide structure and richness.
  • 90 grams fresh passionfruit pulp (approximately 3 passionfruits) Infuses the cake with tropical flavor.
  • 120 ml full-fat Greek or natural-style yogurt Adds moisture and tang.
  • 210 grams plain flour or all-purpose flour, sifted Forms the backbone of the cake.
  • 2 teaspoons baking powder Helps achieve a light and airy texture.
  • 1/4 teaspoon salt Offsets sweetness and enhances flavors.
  • Zest of 1 large orange finely grated Brightens the cake.
For the glaze
  • 90 grams icing sugar or powdered sugar, sifted Ensures a delicious finishing touch.
  • 65 grams fresh passionfruit pulp (approximately 2 passionfruits) Adds irresistible flavor to the glaze.

Method
 

Preparation
  1. Preheat your oven to 180°C (350°F) for standard baking or 160°C (320°F) for fan-forced. Grease and line a 9 by 5 inch loaf pan.
  2. In a large mixing bowl, cream together the softened butter and caster sugar until pale and creamy, about 2 to 3 minutes.
  3. Add the vanilla and eggs one at a time, beating briefly to combine while scraping down the sides of the bowl.
  4. In a separate bowl, mix the fresh passionfruit pulp and Greek yogurt.
Mixing
  1. Add the sifted flour, baking powder, salt, orange zest, and passionfruit yogurt mixture to the creamed butter mixture. Gently mix until just combined.
Baking
  1. Transfer the batter to the prepared tin and smooth the top. Bake for 45–55 minutes or until a skewer comes out clean.
  2. Set the cake aside to cool for about 15 minutes on a wire rack.
Glazing
  1. Mix icing sugar with fresh passionfruit pulp and pour over the warm cake.
  2. Carefully lift the cake from the pan using the overhanging parchment paper and cool completely on a wire rack.

Notes

For a more intense passionfruit flavor, increase the pulp in the batter or glaze. Always use room temperature eggs and check for doneness by inserting a skewer; it should come out clean.