Passionfruit Cake
A delightfully moist and zesty cake bursting with the tropical flavor and vibrant crunch 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 granulated sugar (200g)
- •1/2 cup unsalted butter, softened (115g)
- •2 large eggs, room temperature
- •1 teaspoon pure vanilla extract
- •1/2 cup fresh passionfruit pulp with seeds (about 4-6 passionfruits)
- •1/2 cup plain whole milk yogurt (120ml)
- •1 cup powdered sugar (120g)
- •2 tablespoons fresh passionfruit juice
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 9-inch 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 bowl, use an electric mixer to beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3 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 yogurt.
- 6
Alternate adding the dry flour mixture and the passionfruit-yogurt 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 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- 9
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- 10
To make the glaze, whisk together the powdered sugar and fresh passionfruit juice until smooth, then drizzle it generously over the cooled cake.
💡 Chef tips
- To make this recipe pareve and dairy-free, substitute the butter with an equal amount of solid coconut oil or plant-based baking margarine, and use a dairy-free yogurt.
- Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- If fresh passionfruits are unavailable, high-quality frozen or bottled unsweetened passionfruit puree with seeds can be used as a substitute.
✅ How it should turn out
The finished cake has a tender, golden crumb with a tropical fragrance, beautifully balanced by a sweet-tart passionfruit glaze.