Passionfruit Cake
A vibrant, tropical sponge cake that balances a buttery crumb with the bright, tangy punch of fresh passionfruit.
Ingredients
- •1 1/2 cups all-purpose flour (190g)
- •1 cup granulated sugar (200g)
- •1/2 cup unsalted butter, softened (115g)
- •2 large eggs, room temperature
- •1/2 cup passionfruit pulp (about 4-5 passionfruits)
- •1/2 cup plain Greek yogurt
- •1 1/2 teaspoons baking powder
- •1/4 teaspoon salt
- •1/2 cup powdered sugar (for glaze)
- •1 tablespoon passionfruit juice (for glaze)
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- 2
In a medium bowl, whisk together the flour, baking powder, and salt.
- 3
In a large bowl, cream the softened butter and sugar together until light and fluffy.
- 4
Beat in the eggs one at a time, then stir in the passionfruit pulp and Greek yogurt.
- 5
Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
- 6
Pour the batter into the prepared pan and smooth the top with a spatula.
- 7
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- 8
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.
- 9
Whisk the powdered sugar and passionfruit juice together to create a thin glaze, then drizzle over the cooled cake.
💡 Chef tips
- If fresh passionfruit is unavailable, you can use high-quality frozen passionfruit pulp found in the freezer section of specialty grocers.
- To ensure a moist crumb, make sure your eggs and yogurt are at room temperature before mixing.
- 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 should have a golden-brown crust, a tender and moist crumb, and a distinctively fragrant, tart-sweet aroma from the passionfruit.