Tuesday, 8 October 2013

Yoghurt and Passionfruit Syrup Bundt Cake

This cake is one of my faves, moist yet simple! Everyone loves passionfruit, but you could make this cake with any flavoured syrup as the base is a plain yoghurt cake. I'm finally following through on my attempt to make more fruity and summery desserts- when it tastes this good, why not!

Yoghurt and passionfruit syrup cake (adapted from Donna Hay Magazine Feb/Mar 2008)
1 cup passionfruit pulp
 1 1/2 cups caster sugar
1/2 cup water
150g butter, softened
1 tsp vanilla
3 eggs
1 cup Greek natural yoghurt
2 cups self raising flour
  1. Preheat oven to 160°C. Grease a bundt tin.
  2. To make the syrup, combine passionfruit, 1/2 cup sugar and water in a small saucepan over medium heat. Bring to boil, reduce heat and simmer for 10 minutes or until thickened. Remove from heat.
  3. To make the cake, beat butter, remaining 1 cup sugar and vanilla for 10-15 minutes or until pale and creamy. Add eggs one at a time, combining after each addition. Add natural yoghurt and beat until combined. Fold in flour.
  4. Pour mixture into tin and bake for 30 minutes or until skewer inserted comes out clean. Cool 5 minutes in tin.
  5. Turn onto serving plate. Poke holes in cake with a skewer and pour syrup over warm cake. Serve warm or cooled.

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