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| Passionfruit Yoghurt Syrup Cakes |
| © copyright Julie Le Clerc, Little
Café Cakes (Penguin Books, 2001) |
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| Refreshingly acidic and yet almost perfumed, passionfruit must
be one of the best flavours in the world! This special combination
of light, yoghurt and oil-based cake, drenched in a passionfruit
syrup is one that I have developed because of my love of the taste
of passionfruit. |
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| Makes 12 |
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| 1 cup canola oil |
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| 1½ cups caster sugar |
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| 2 eggs |
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| 1 cup
plain yoghurt |
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| juice and finely grated zest of
2 lemons |
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| pinch salt |
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| 2 cups self-raising
flour, sifted |
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|
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| 1. |
Preheat oven to 160C. Grease
and flour 12 individual ¾ cup capacity cake or muffin
tins (or one 20cm bundt cake tin). |
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| 2. |
Whisk oil and sugar together
to combine. Whisk in eggs until mixture is creamy then stir in
yoghurt, lemon juice and zest. Stir in flour until just mixed
through. Try not to over mix at this stage or the batter will
become heavy and the resulting
cakes will be hard. |
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| 3. |
Spoon mixture into prepared tins
and bake for 20 minutes for small cakes (or 1 hour for a large
cake), or until a skewer inserted comes out clean. |
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| 4. |
Remove to a rack to cool and
serve drenched in passion fruit syrup. |
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| Passionfruit Syrup |
|
| Strain out the
black seeds if eating them is a bother; the syrup will
still hold all the essence of the fruit. |
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| ½ cup
lemon juice |
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| ½ cup
water |
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| 1 cup sugar |
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| ½ cup
passion fruit pulp |
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|
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| Place
all ingredients into a saucepan and bring to the boil. Boil
gently for 5-10 minutes until syrupy. Pour
hot syrup over cold cakes to serve. |
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| Click
Here for more of Julie's Recipes |
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