Passionfruit Cake


My mum loves passionfruit (or granadilla as they call it in South Africa). It was her birthday over the weekend so as a treat I thought I’d make her a big, fat, juicy passionfruit cake.  The recipe is from a beautiful South African baking book called ‘Bake’ by Tina Bester. She uses passion-fruit curd, which is a bit of a faff to make so I just whipped up some simple passionfruit buttercream icing instead and smothered the whole thing in it.

Cut yourself a big piece, grab yourself a cup of tea and put your feet up for a couple of moments. Heaven.


Here’s how: 

  • 120ml natural yoghurt
  • 120ml vegetable oil
  • 300g golden caster sugar
  • 300g self-raising flour
  • pinch of salt
  • 4 large eggs
  • pulp of 4 passionfruit

Passionfruit icing:

  • 300g icing sugar (sifted)
  • 100g softened unsalted butter
  • pulp of 4 passionfruit

Preheat the over to 180C (160C fan) and grease two 20cm cake tins. Place all ingredients into a bowl and mix together until smooth. Divide the mixture between the two tins and bake for 30-35 minutes until golden brown on top (or a skewer comes out clean). Allow the cake to cool completely before icing.

To make the icing mix together the icing sugar and butter until smooth. Spoon in the passionfruit pulp and mix until it forms a smooth, yellowy butter icing. Once the cake is cool, use a palette knife to ice the top of one of the cakes. Then place the other cake on top and cover the whole cake in icing.





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