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Lemon, passionfruit and olive oil cake
Prep Time
15 mins
Cook Time
45 mins
 
Author: Claudia Brick
Ingredients
  • 1 1/2 cups caster sugar 330g
  • finely grated zest of 1 large lemon
  • 2 eggs large
  • 1 cup olive oil (250ml)
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla paste /essence
  • 1 cup greek yogurt (280g), full fat
  • 1/3 cup passionfruit juice - sieve the passionfruit to remove the seeds, approximately 3-4 panama passionfruit (swap for lemon juice if out of season)
  • 2 1/2 cups self rising flour 350g, sifted
Glaze
  • 1 cup icing sugar sieved
  • 1-2 tablespoons lemon juice (approx 1/2 lemon)
Instructions

  1. Grease a ~23cm bundt pan generously

  2. Preheat oven to 170° celsius fanbake (190° regular bake)

  3. In a large bowl, whisk together the caster sugar and lemon zest

  4. Sieve the passionfruit to remove the seeds, pressing the passionfruit into the sieve with the back of a spoon to break up the pulp and release as much juice as possible.

  5. Add the olive oil, eggs, salt, vanilla, greek yogurt, passionfruit juice to the sugar and whisk to fully combine

  6. Sift over the self raising flour and whisk to just combine with no flour lumps remaining

  7. Pour into prepared tin. Bake for 35-40 minutes or until skewer comes out just clean and it just bounces back to touch.

  8. Cool in tin for 10 minutes then invert onto cooling rack. Cool completely if you have time before glazing - store in an airtight container once cool.

  9. For the glaze: combine the sifted icing sugar and lemon juice until you get a thick white smooth paste consistency - not too runny or it will slide off the cake. Drip over the cake edges using the back of a spoon or an offset spatula.