Yoghurt Bundt Cake with Passionfruit Syrup.

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I like Big Bundts and I cannot lie!! This one is awesome! Such a simple yoghurt based cake, topped with a warm passionfruit syrup makes for passionfruit heaven. The cake is so light and fluffy, delicious served warm or cool.

As covered in previous bundt recipes, having a bundt that sticks is heartbreaking. I either use melted butter brushed or coconut spray with a dusting of caster sugar, or sometimes flour depending on the cake. For this one I used coconut spray and sugar. Then cool for ten minutes before giving a hefty tap on the bench, then turning upside down and a whack and it will pop out.

I’m looking forward to getting some different shaped bundt tins too, for more spectacular cakes.

Enjoy this beautiful summer fruit recipe!

Passionfruit Syrup Bundt Cake


  • 150 grams Unsalted BUtter, Softened
  • 1 Cup Caster Sugar
  • 1 teaspoon Vanilla Extract
  • 3 Eggs
  • 1 Cup Greek Yoghurt (plain)
  • 2 Cups Self Raising Flour, Sifted
  • Syrup
  • 1 Cup Passionfruit pulp
  • 1/2 Cup Caster Sugar
  • 1/2 Cup Water


  1. Preheat the oven to 150 degrees Celsius, Fan Forced.
  2. Grease your bundt tin (approx 24 cm) with brushed melted butter or coconut spray or similar, then sprinkle in a handful or two of caster sugar to lightly coat the tin. Very important to make sure the bundt does not stick.
  3. In a large bowl, beat the Butter, Sugar and Vanilla until pale and creamy.
  4. Add the eggs, one at a time and beat until well combined.
  5. Add the yoghurt and beat until well combined.
  6. Fold through the sifted flour until just combined.
  7. Spoon into prepared bundt tin and smooth surface with a spatula.
  8. Bake for approximately 35 minutes until an inserted skewer comes out clean or cake feels springy to tough.
  9. Syrup- make this whilst cake is baking so it it warm to pour over finished cake. (warm absorms into warm better)
  10. To make the passionfruit syrup, place the passionfruit pulp, sugar and water in a small saucepan on medium heat. Stir until sugar has dissolved and bring to a rapid boil. Reduce the heat to low and cook for 10-15 minutes until syrup thickens to your desired consistency. You want it a little runny so it will absorb into the cake.
  11. Bring the cake out of the oven once baked- let sit for 10 minutes before inverting the bundt tin. I always tap the base on the counter before inverting. Tap the bottom of the tin once inverted and the cake should just pop out.
  12. Poke little holes in the top of the cake with a skewer, then pour the warm syrup over the warm cake. Serve warm or cold. Enjoy!

This recipe comes from Donna Hay.

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