passionfruit yoghurt cake

While doing a quick grocery run one day, I was excited to see that yoghurt on sale. It was that sneaky "buy two and save" promotion. I fell for it, thinking we'd be able to get through two 1kg tubs of yoghurt before they went out of date. A week before their expiry, however, we still had one and a half tubs of yoghurt sitting in the fridge, waiting to be consumed.

Not wanting to waste any of it, I searched for recipes containing yoghurt and so tried a couple of cakes out. I made a citrus lemon cake and this passionfruit yoghurt cake, both of which, I'm happy to report, were a huge success.

Check out that shiny glaze. Oh yes.

I used a large 11" tin for this cake so it was thin and didn't need long to bake. I actually really liked how the cake turned out - it was moist and very flavoursome, not to mention very easy to make. The cake itself wasn't too sweet either, with the sweetness coming from the passionfruit glaze. Also, having a thinner cake meant that I could cut larger sizes. Win.

And have you noticed my pretty cake rack? Isn't it just so pretty and vintage and practical? It's my favourite. Yeah well, I picked it up for $1 from my favourite opshop. They just so happened to have 50% off all kitchenware and crockery that day. Be not jealous.

Passionfruit Yoghurt Cake
makes one 11" cake

2 cups plain flour
2 teaspoons baking powder
1 cup yoghurt (flavoured also works well)
1 ¼ cup caster sugar
3 eggs
½ cup oil
½ cup passionfruit pulp

Passionfruit Glaze
1 cup icing sugar
3 ½ tbsp passionfruit pulp

Preheat oven to 180°c and grease and line an 11” cake tin.
Sift together the cake flour, baking powder and salt and set aside.
In a separate bowl, combine the remaining ingredients and beat well.
Pour the yoghurt mixture into the dry ingredients and beat to combine. Pour the batter into the tin and bake for 25-30 minutes or until a skewer inserted comes out clean. Remove from the oven and allow to cool for 20 minutes before removing the cake from the tin.

To make the glaze, combine the icing sugar and passionfruit pulp in a bowl and whisk until smooth. Drizzle over the cake while it is still warm.