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.