Yoghurt Passionfruit Syrup Cake - Donna Hay Recipe

Yoghurt Passionfruit Syrup Cake

• 150g butter softened

• 1 cup (220g) caster or superfine sugar

• 1 teaspoon vanilla extract

• 3 eggs

• 1 cup (280g) Greek style natural yogurt

• 2 cups (300g) self raising flour, sifted

For syrup

• 1 cup (250ml) passionfruit pulp

• 1/2 cup water

• 1/3 cup sugar

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Step 1 - Preheat the oven to 160c/320F. Make the passionfruit syrup by placing the passionfruit pulp, water and sugar in a small saucepan over medium heat and stir until sugar dissolves and bring to the boil. Reduce the heat and cook for 10-15 minutes, uncovered until thick and syrupy. Set aside.

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Image removed for printing

Step 2 - Place butter, sugar and vanilla is he bowl of an electric mixer and beat until pale and creamy. Add eggs one at a time beating well after each addition. Add yogurt and beat until well combined. Fold through flour. Spoon mixture into a lightly greased 24cm Bundt tin and bake for 35 minutes until a skewer inserted comes out clean. Allow to cool for 20 minutes before turning out onto a cooling rack. Gently poke holes with a thin skewer and then pour passionfruit syrup over the cake. Serve fresh and warm and swoon.

Adapted from Donna Hay_ "Seasons"._