Passion Fruit Tea Cakes


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.

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Perfectly sized to be enjoyed with a cup of afternoon tea…

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Passion Fruit Tea Cakes

Makes about 16 small cakes


  • 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
  • For the drizzle
  • 120g icing sugar, sieved
  • 1-2 tbsp. fresh milk
  • (plus passion fruit pulp and seeds, separated from juice)


  1. Preheat the oven to 170 degrees C, or Gas Mark 3. Grease the mini Bundt, or cupcake pan.
  2. In a small bowl mix together the yoghurt and the bicarbonate of soda and set aside for 5 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. To make the drizzle, mix together the icing sugar and the milk. Add the passion fruit seeds and pulp and combine.
  7. 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


  1. Oh YAY!! This makes my day because I’m so happy to see a post from you, Jo. I was afraid you’d left off blogging! I hope things are well with you.
    So I am taking my time looking at your beautiful passion fruit tea cakes now. I have a mini bundt pan so I am very interested! The color on these beauties are lovely and I know that yogurt works its magic in there. I’ve never done anything with passion fruit so this gets me thinking outside the box. Plus, I love a good tea cake, lightly “dressed” like this, with a cup of tea. That would surely hit the spot. : ) Hope to keep seeing you here!

    • thecontentedbaker says:

      Hi Monica, thank you for you kind comments! All is well but things have been very busy. Let’s just say that being a mum of three can be a bit like ‘spinning plates’ at times!! I am pleased this is an opportunity for you to use your Bundt tin. The colour of these cakes is quite yellow as a result of the passion fruit juice. You really should give passion fruits a try. They are both sweet and tart and the crunchy seeds add welcome texture – great in cakes and a whole host of desserts. Wishing you a very Happy Easter!

  2. Jo! I hope all has been well!!

    These little cakes look absolutely wonderful – I don’t think I’ve ever used passion fruit in my own kitchen before!

    • thecontentedbaker says:

      Thank you Ashley! All is well, thank you and all the better for being back in the kitchen! Man, you have to try the passion fruits 😉 Happy Easter!

  3. So good to have you and your bakes back, Jo! Hope everything is well! Absolutely beautiful and delicious tea cakes.

  4. Welcome back! These look great passionfruit is one of my favourite flavours to go with sweet things. I was eyeing up a mini bundt pan in a shop the other day I see yours came out perfectly 🙂

    • thecontentedbaker says:

      Thank you Amy! I say, go for the Bundt pan – neat little cakes every time ;=) Happy Easter!

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