It has been a while, I know…
This little part of the ‘blogosphere’ has been unintentionally stuck in January. In an attempt to correct this blip, I offer you super easy, oh-so-tasty Passion Fruit Tea Cakes.
When I set out making these, I had intended to make them in an 8 x 8 inch square pan, in a tray bake style. However, whilst routing through my ‘tin’ cupboard I decided to use my mini Bundt pan (just to raise my cost per bake ratio!) but you could use a regular cupcake pan as an alternative, or the square tin as intended.
Passion fruits aside, this recipe has regular store cupboard ingredients and is very easy.
The yoghurt gives it a tight crumb, the passion fruit juice gives it a lovely flavour and the drizzle gives it a lovely moist, stickiness with added crunch from the seed. In other words, everything you need for a good cake.
Perfectly sized to be enjoyed with a cup of afternoon tea…
- 110ml natural yogurt
- 1/4 teaspoon bicarbonate of soda
- 180g (6 to 8 fruits) fresh passion fruit pulp, juice and seeds
- 90g unsalted butter, room temperature
- 170g caster sugar
- zest of 1 lemon
- 1/2 teaspoon vanilla extract/paste
- 2 medium eggs
- 190g plain flour
- 3/4 teaspoon baking powder
- 120g icing sugar, sieved
- 1-2 tbsp. fresh milk
- (plus passion fruit pulp and seeds, separated from juice)
- Preheat the oven to 170 degrees C, or Gas Mark 3. Grease the mini Bundt, or cupcake pan.
- In a small bowl mix together the yoghurt and the bicarbonate of soda and set aside for 5 minutes.
- Holding a sieve over a bowl, strain the fresh passion fruit, separating the juice from the pulp and the seeds. The pulp and seeds will be used later in the drizzle.
- In the bowl of a freestanding mixer, cream together the butter and sugar. Add the lemon zest and vanilla extract/paste and continue to mix. Beat the eggs and add them to the mixture. Next pour in the passion fruit juice and continue to mix. Don't worry if the mixture looks like it is about to curdle, just keep mixing. Add the yogurt mixture, mix and then add the flour and baking powder. Combine until a smooth batter comes together.
- Spoon the batter into prepared pan and bake for 18-20 minutes, turning the pan half way through the bake. Allow to cool a little in the tin and the turn out onto a wire rack.
- To make the drizzle, mix together the icing sugar and the milk. Add the passion fruit seeds and pulp and combine.
- Once the cakes have cooled, pour the drizzle over the cakes and serve.
This recipe can also be used in a regular 8 x 8 inch square tin. Bake for approximately 25 minutes. Drizzle with icing once cooled and slice into squares.
Source: Inspired by Bill Granger’s ‘Feed Me Now!’ and The Australian Women’s Weekly