Ingredients

The following ingredients have 8 Servings
  • 150 g of butter (softened)
  • 220 g of caster sugar
  • 1 teaspoon of vanilla extract
  • 3 eggs
  • 1 cup of thick Greek yoghurt
  • 300 g of self raising flour (sifted)
  • 1 cup of passionfruit pulp
  • 125 ml of water
  • 110 g of caster sugar

Instruction

  • Preheat the oven to 160 degrees Celsius (320 Fahrenheit) and lightly grease a 24cm bundt tin.
  • To make the passionfruit syrup, combine the passionfruit pulp, water and sugar in a saucepan over a medium heat. Bring to the boil and then reduce heat to low and cook for 10 to 15 minutes. Set aside while you make the cake.
  • Combine the butter, sugar and vanilla extract in the bowl of an electric mixer fitted with a paddle attachment and beat until pale and creamy.
  • Add the eggs to the mixture, one at a time, beating well between each addition.
  • Add the yoghurt and beat well before switching the mixer to it's lowest speed and combining the flour.
  • Spoon the mixture into the prepared bundt tin and bake for 35 minutes, or until tested with a skewer.
  • Remove the cake from the tin and pierce all over with a cake skewer while still hot before drizzling the syrup all over.