Ingredients

The following ingredients have 9 Servings
  • 250 g (2 cups) flour
  • 2 teaspoons baking powder
  • 2.5 ml salt
  • 250 ml (1 cup) Greek yoghurt
  • 200 g (¾ cup) caster sugar
  • 3 extra-large eggs
  • 125 ml (½ cup) canola oil
  • 1/2 cup passion fruit pulp
  • White chocolate drizzle
  • 200 g (7oz) white chocolate (chopped)
  • pulp and seeds of 3 passion fruit (can be strained to remove seeds)
  • 1 tablespoon warm water

Instruction

  • Pre-heat the oven to 180°C/350°F and grease and line a loaf pan with parchment paper.
  • Sift together the cake flour, baking powder and salt and set aside.
  • In a separate bowl, combine the remaining ingredients and mix well.
  • Pour the yogurt mixture into the dry ingredients and mix to combine.
  • Pour the batter into the loaf tin and bake for 45 minutes to an hour until a skewer inserted comes out clean. If you find the cake is darkening too much for your liking, simply cover it with a piece of foil half way through baking.
  • Remove from the oven and allow to cool completely before removing the cakes from the tin.
  • To make the white chocolate drizzle, heat the chocolate, passion fruit and one tablespoon of water in a bowl set over a pan of simmering water. Allow the white chocolate to melt and stir together. If you find the drizzle is too thick, simply add another tablespoon of water and mi well.
  • Drizzle the white chocolate mixture over the cake and allow to set slightly before slicing and serving.