Having friends over for tea this weekend? Why not try these fresh and fruity passion fruit bundt cakes.
I’m a huge fan of passion fruit and find the tropical tangy taste so delectable, so with the passion fruit tree in my garden growing so lush with fruit at the moment, it was a complete no brainer to make these delicious little bundt cakes.
The yoghurt really gives these little cakes a lovely soft and moist texture and the passion fruit gives it a delicious tang.
- ⅓ Cup Vegetable Oil
- 2 Eggs (Size xl)
- ½ Cup Passion Fruit Yoghurt
- ½ Cup Fresh or Canned Passion Fruit Pulp (seeds strained and reserved for the icing)
- ½ Cup Castor Sugar
- Zest of 1 Lemon
- 11/4 Cups Self Raising Flour
- 1 Tsp Baking Powder
- Pinch of Salt
- 1 Cup Icing Sugar
- Reserved Passion Fruit Pulp Seeds
- Juice of ½ Lemon
- (2 – 3 T) Tepid Water
- Preheat the oven to 180º C. Grease a 12 mini bundt tin with non-stick cooking spray. In a large jug, whisk together the oil, eggs, yoghurt, sugar, passion fruit pulp and vanilla. Use a whisk to ensure the ingredients are well combined.
- In a separate bowl, sift together the flour, baking powder and salt. Pour the wet ingredients into the dry and mix until the batter is smooth.
- Divide the batter between Bundt mould tins ensuring all the curves are filled.
- Bake for 20 – 25 minutes or until lightly golden and cooked through.
- Set the cakes aside to cool in the tin for at least 15 minutes before turning out. If the cakes are too hot, they will stick to the base of the tin.
- To make the icing glaze, sift the icing sugar into a bowl.
- Add the reserved passion fruit seeds and lemon juice.
- Use a whisk to add enough water to the icing to make a smooth thick glaze.
- Pour the icing over the Bundt cakes and allow to set before serving.