Passionfruit Cake
A delightfully moist and zesty cake bursting with the tropical aroma of fresh passionfruit.
Ingredients
- •2 cups all-purpose flour (250g)
- •1 1/2 teaspoons baking powder
- •1/4 teaspoon baking soda
- •1/2 teaspoon salt
- •1 cup unsalted butter (225g), softened
- •1 cup granulated sugar (200g)
- •3 large eggs, room temperature
- •1 teaspoon pure vanilla extract
- •1/2 cup fresh passionfruit pulp with seeds (about 6-8 passionfruits)
- •1/2 cup plain yogurt
- •1 cup powdered sugar (120g) for the glaze
- •3 tablespoons fresh passionfruit juice for the glaze
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 9-inch bundt or round cake pan, lining the bottom with parchment paper.
- 2
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- 3
In a large mixing bowl, beat the softened unsalted butter and granulated sugar together on medium-high speed until pale and fluffy, about 3 to 4 minutes.
- 4
Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- 5
In a small bowl, combine the passionfruit pulp and plain yogurt.
- 6
Alternatingly add the dry ingredients and the yogurt-passionfruit mixture to the butter mixture, beginning and ending with the dry ingredients, mixing just until combined.
- 7
Pour the batter evenly into the prepared cake pan and smooth the top with a spatula.
- 8
Bake for 35 to 40 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean.
- 9
Allow the cake to cool in the pan for 10 minutes before gently inverting it onto a wire rack to cool completely.
- 10
To make the glaze, whisk together the powdered sugar and fresh passionfruit juice until smooth, then drizzle generously over the cooled cake.
💡 Chef tips
- For a dairy-free pareve version, substitute the butter with equal amounts of margarine or coconut oil, and use a dairy-free yogurt.
- Strain the seeds out of the passionfruit pulp if you prefer a smooth glaze, though keeping them adds a lovely rustic crunch.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
✅ How it should turn out
The finished cake has a golden-brown crust, a tender and moist crumb with a vibrant tropical aroma, and a perfectly balanced sweet-tart passionfruit glaze.