Ingredients
The following ingredients have 4 Servings
- 3 eggs
- 2/3 cup (165ml) extra virgin olive oil
- 50ml dessert wine
- 150ml Passiona, or other passionfruit soft drink
- 2 cups (300g) plain flour
- 3/4 cup (165g) caster sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 cup (150g) pure icing sugar
- Pulp of 4 passionfruit
- 1/4 cup (60ml) extra virgin olive oil
Instruction
- Preheat oven to 170°C. Grease and flour 6 mini bundt cake pans.
- Using a stand mixer with the whisk attachment, beat eggs for 2-3 minutes until light and fluffy. Turn the speed to low and gradually add oil, wine and Passiona, beating until combined.
- Combine the dry ingredients in a bowl, then gradually add to the egg mixture, beating constantly, until fully incorporated.
- Divide the mixture among the prepared cake pans, then bake for 20 minutes or until a skewer inserted comes out clean.
- Meanwhile, for the glaze, sift icing sugar into a small bowl. Add passionfruit pulp, oil and 1 tbs water, and stir to combine.
- While the cakes are still hot, dip them upside-down into the glaze, then turn them right way up and transfer to a wire rack to allow glaze to be absorbed. Spoon any remaining glaze evenly over the cakes, then cool completely.
