Passion fruit and yogurt cake with white chocolate drizzle (granadilla)
2 cups flour
2 teaspoons baking powder
1 cup Greek yoghurt
3/4 cup caster sugar
3 extra-large eggs
1/2 cup macadamia oil
1/2cup passion fruit pulp
White chocolate drizzle
200g white chocolate, chopped
pulp and seeds of 3 passion fruit
Pre-heat the oven to 180°c and grease bundt pan.
Sift together the cake flour, baking powder and salt and set aside.
In a separate bowl, combine the remaining ingredients and mix well.
Pour the yoghurt mixture into the dry ingredients and mix to combine.
Pour the batter into the pan and bake for about 45 minutes. If you find the cake is darkening too much for your liking, simply cover it with a piece of foil half way through baking.
Remove from the oven and allow to cool completely before removing the cakes from the tin.
To make the white chocolate drizzle, melt the chocolate in microwave. Add passion fruit and stir together.
Drizzle the white chocolate mixture over the cake and allow to set before you serve it.
Source: Louise Venter