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!
- 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
- 1 Cup Passionfruit pulp
- 1/2 Cup Caster Sugar
- 1/2 Cup Water
- Preheat the oven to 150 degrees Celsius, Fan Forced.
- 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.
- In a large bowl, beat the Butter, Sugar and Vanilla until pale and creamy.
- Add the eggs, one at a time and beat until well combined.
- Add the yoghurt and beat until well combined.
- Fold through the sifted flour until just combined.
- Spoon into prepared bundt tin and smooth surface with a spatula.
- Bake for approximately 35 minutes until an inserted skewer comes out clean or cake feels springy to tough.
- 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.
- 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.
- 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.