4.2 from 84 votes
Passion fruit yogurt cake with white chocolate drizzle
The Passion Fruit Yogurt Cake is a moist loaf cake made with Greek yogurt and passion fruit pulp, offering a tangy and tender crumb. The cake batter is combined with flour, baking powder, salt, sugar, eggs, oil, and passion fruit, then baked until golden and set. It is finished with a white chocolate drizzle mixed with passion fruit and warm water, adding a sweet and creamy contrast to the tart fruit flavor.
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings:
10
Calories:
335 kcal
Course:
Cake, Baked Goods
Cuisine:
International
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 10 Serving
Amount Per Serving
Calories 335
% 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.