Soft and moist Passionfruit Loaf Cake made with fresh passionfruit.
- 115 grams (1/2 cup) unsalted butter, softened
- 200 grams (1 cup) caster sugar or granulated sugar
- 1 teaspoon vanilla bean paste or vanilla extract
- 2 large eggs, room temperature
- 90 grams (1/3 cup) fresh passionfruit pulp (approximately 3 passionfruits)
- 120 ml (1/2 cup) full fat Greek or natural style yogurt
- 210 grams (1 and 1/2 cups) plain flour or all purpose flour, sifted
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- Zest of 1 large orange, finely grated
- 90 grams (3/4 cup) icing sugar or powdered sugar, sifted
- 65 grams (1/4 cup) fresh passionfruit pulp (approximately 2 passionfruits)
- Passionfruit cake
Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line a 9 by 5 inch loaf pan with baking or parchment paper, ensuring two sides overhang.
- In a large mixing bowl, add butter and sugar. Beat with an electric mixer on medium speed until pale and creamy – approximately 2-3 minutes.
- Add vanilla, and eggs, one at a time, and beat briefly to combine – don’t worry if the mixture goes a little bit lumpy at this stage – then scrape down the sides of the bowl.
- In a separate bowl, stir together passionfruit pulp (seeds and all) and yogurt. Then add flour, baking powder, salt and orange zest to creamed butter mixture, along with the passionfruit yogurt.
- Mix by hand using a spatula or large metal spoon until the cake batter is combined (but try not to over-mix). It will be very thick.
- Spoon cake batter into your prepared tin and smooth the top. Bake for approximately 45-55 minutes or until a skewer inserted into the middle of the cake comes out clean.
- Set cake aside on a wire rack to cool for 15 minutes.
- Passionfruit icing
Mix together icing sugar and passionfruit pulp. Pour icing all over cake while it is still warm.
- Use the parchment or baking paper to carefully remove cake from pan and place on a wire rack to cool completely.
Passionfruit: I recommend using fresh passionfruit in this recipe. Alternatively, 100% fresh passionfruit pulp or puree will work but double check the ingredients. Store-bought passionfruit pulp is often actually watered down with sugar added, which is why fresh passionfruit works best.
Greek yogurt: If you do not have access to Greek yogurt, full fat sour cream would be the next best thing.
Storage: This cake is best eaten on the day it’s made, however, it will keep well in an airtight container at room temperature. You can also freeze it to maintain maximum freshness. I like to wrap any leftover slices in plastic wrap and freeze them. Then I just warm the slices in the microwave as needed.
Cake pan: You can follow this recipe and use a round 8-inch cake pan instead. It will bake much quicker, so check the cake around the 30 minute mark. You’ll know it’s ready when a skewer inserted into the middle comes out clean.