Passion fruit yogurt cake with white chocolate drizzle
User Reviews
4.2
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
10
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Calories
335 kcal
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Course
Cake, Baked Goods
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Cuisine
International
Passion fruit yogurt cake with white chocolate drizzle
Description
This cake combines basic cake ingredients — flour, baking powder, salt — with Greek yogurt, caster sugar, eggs, canola oil, and passion fruit pulp for a balanced texture and moistness. The passion fruit pulp brings bright acidity and subtle tropical notes throughout the batter. Baking in a greased, lined loaf pan at 180°C (350°F) for 45 minutes to an hour results in a golden crust with a tender interior, tested with a skewer for doneness.
Once cooled, the cake is decorated with a drizzle made by melting chopped white chocolate together with passion fruit and a little warm water over simmering water. This garnish combines creamy sweetness with fruity tang to complement the cake’s flavors.
The cake is suitable for casual occasions or teatime and stores well in a sealed container for up to 10 days, maintaining its moist texture.
This cake keeps well for up to 10 days when stored in a sealed container.Allow the cake to cool completely before applying the white chocolate and passion fruit drizzle.If the drizzle is too thick, add an additional tablespoon of warm water to reach desired consistency.
Ingredients
- 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 egg extra-large
- 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
- passion fruit can be strained to remove seeds, pulp and seeds of 3 passion fruit
- 1 tablespoon water warm
Instructions
- 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.
Notes
- Store the cake in a sealed container to maintain freshness for up to 10 days.
- Make sure the cake is fully cooled before drizzling the white chocolate passion fruit mixture.
- If the drizzle is too thick, add warm water in small amounts to thin it.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Calories | 335kcal | 17% |
| Carbohydrates | 52g | 17% |
| Protein | 9g | 18% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 55mg | 18% |
| Sodium | 146mg | 6% |
| Potassium | 156mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 33g | 66% |
| Vitamin A | 92IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 111mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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