Passionfruit Yoghurt Cake



We have a passionfruit vine in our back garden which bares alot of fruit throughout the season. I give a lot of passionfruits to our neighbour and also try to make as much passionfruit products as possible!! By the end of the season we are all ‘over’ passionfruit.

Greek yoghurt and passionfruit cake with passionfruit icing seemed to be a double dose of goodness (and helped me get rid of some fruit!) At one point we had close to 80 passionfruits sitting in my fruit bowl box!

I did walk into my local grocer and saw them priced at 40 cents for one! That’s $32 of passionfruit sitting in my kitchen and organic 🙂

Something about a cake in a bundt tin always gets a ‘wow’ factor! I’ve done a yoghurt icing too as opposed to a syrup!

So here is my simple ode to the passionfruit 🙂 xx

Passionfruit Yoghurt Cake with Passionfruit Yoghurt Icing
Adapted from Donna Hay Seasons Fast Fresh Simple


¾ cup (180ml) vegetable oil
2 eggs
1/4 cup passionfruit pulp
1 cup thick Greek yoghurt and or natural yoghurt is good too
1 cup caster (superfine) sugar
2 cups (300g) self-raising flour

Passionfruit Yoghurt Icing
1 cup icing sugar, sifted
1 teaspoon yogurt
1/4 cup passionfruit pulp


Preheat oven to 180°C (350°F). Grease and flour 24cm bundt tin
Place the oil, eggs, passionfruit pulp, yoghurt and sugar in a bowl and whisk to combine.
Sift over the flour and stir until smooth.
Bake for 35 minutes or until cooked when tested with a skewer.

Remove cake and let it cool.

Yoghurt Icing
Place all ingredients in a medium size bowl and blend until smooth. Once cake is cooled pour over and serve.




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