Passion Fruit Yogurt Cake

Posted by On July 15, 2015 2 Comments
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Passion Fruit Cakes

This is a simple passion fruit cake recipe that can be made with ingredients you probably already have at home. Great for a special occasion, and best when served on the day it’s made. Cut baking time to 45 minutes if you’re doing the muffins. Cakes are ready when an inserted toothpick comes out clean.

Serves 8

Prep Time 20 min 

Cook Time 60 min

INGREDIENTS

  • 4oz (1 stick) unsalted butter, melted, plus more for greasing the pan
  • 10 oz cake flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 5 large eggs, at room temperature
  • 10 oz sugar
  • 6oz plain yogurt, at room temperature
  • 5oz passion fruit puree
  • Powdered sugar, for dusting

INSTRUCTIONS

  1. Preheat the oven to 350ºF.
  2. Butter a 9×3-inch round cake pan, line the bottom of the pan with parchment paper, and butter the parchment.
  3. Sift together the flour, baking powder, and baking soda.
  4. Whip together the eggs and sugar (if using a mixer, whip on high for 4 to 5 minutes or) until light and fluffy and doubled in volume.
  5. Add the yogurt and gently mix until just combined.
  6. Add 1/3 of the flour mixture, then the butter, then 1/3 of the flour mixture, then the passion fruit puree, and then the remaining 1/3 of the flour mixture, mixing gently for only a few seconds after each addition until just combined, and scraping down the sides of the bowl. Do not overmix.
  7. Transfer to a 9″ cake pan and spread evenly.
  8. Bake for 55 to 60 minutes, or until the edges of the cake start to shrink away from the pan and a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes. Invert onto a cooling rack and finish cooling completely.
  9. Dust with plenty of powdered sugar, cut into portions, and serve.
Adapted from Lucy Vaserfirer

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