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.
5 from 2 votes
Prep Time 30 minutesmins
Cook Time 1 hourhr
Total Time 1 hourhr30 minutesmins
Course Cakes, Dessert
Cuisine American, International
Servings 12servings
Calories 200kcal
Ingredients
The Cake
225gunsalted butter
450ggolden caster sugar
4medium eggs
350gplain flour / all purpose flour
½tspbicarbonate of soda
½tspsalt
350gRachel's Peach and Passion fruit yoghurt
1passion fruit - pulp strained and pips removed.
Drizzle
70mlwater
70gof caster sugar
2passion fruits
Instructions
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)
Nutrition
Calories: 200kcal
Please note that the nutrition information provided above is approximate and meant as a guideline only.
I would love to hear what you thought about this recipe. Please leave a comment on the blog post.