Passion Fruit Bundt Cake
A fresh and fruity cake and easy to make at home. Enjoy the Passion fruit bundt cake this spring and summer. Using a Nordicware bundt tin.
I love passion fruit and I’ve been wondering for a while to incorporate it into cake for a while.
I finally had a great idea to add it into a bundt cake.
Here is my recipe for this delicious cake.
Passion Fruit Bundt Cake Recipe
The cake out of the oven and cooling. I love this moment. You can see how it’s turned out and it’s calling to be decorating.
Gorgeous passion fruit ready to be used.
How to make the passion fruit syrup
I absolutely love this cake. The taste of passion fruit is one of my favourite. It’s so fruity and has that sharpness and slight sourness which compliments the sugary of cake.
The syrup really defined the lines of the bundt pan. It also kept the final cake really moist. Even though it doesn’t last long in our house, it definitely would have made any left over cake last a lot longer without drying out.
Served with a pot of tea yum yum
Passion fruit bundt cake
- 225 g unsalted butter
- 450 g golden caster sugar
- 4 medium eggs
- 350 g plain flour / all purpose flour
- ½ tsp bicarbonate of soda
- ½ tsp salt
- 350 g Rachel’s Peach and Passion fruit yoghurt
- 1 passion fruit – pulp strained and pips removed.
- 70 ml water
- 70 g of caster sugar
- 2 passion fruits
Making the Cake
- Preheat the oven to gas 150ºC fan (160 regular)
- Cream together the butter and sugar until pale and fluffy.
- Add the eggs one at a time, mixing in well each time. The mixture will get lighter and fluffier.
- In a separate bowl, measure out the flour, bicarbonate of soda and salt.
- Add the yoghurt and passion fruit pulp into the butter/sugar/egg mixture and mix well.
- Sift in the flour in two halves. Mix this slowly until all the flour has disappeared.
- Pour the mix into a greased and floured tin.
- Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. It’s stable from about an hour in if you want to check or turn it around.
- When the cake pulls away from the edge of the tin the cake is ready.
- After 20 minutes turn the cake out of the tin onto a cooling wrack to cool.
Making the Drizzle
- Place the water and sugar into a pan and bring to the boil.
- Reduce the heat so it’s still bubbling slightly and simmer for 4-5 minutes, or until it starts to look like syrup.
- Take off the heat and add the pulp from the two passion fruits and stir.
- Allow to cool slightly so it thickens a bit more.
- While the cake is cooling put the cake on a plate and drizzle the syrup over.
- Enjoy while it’s all still warm (it still tastes wonderful cold too but warm makes it extra special)
Please note that the nutrition information provided above is approximate and meant as a guideline only.
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