Passionfruit cake

ingredients

½ cup (115 grams) butter

1 cup (200 grams) caster sugar 

1 teaspoon vanilla extract

2 eggs

⅓ cup (90 grams) fresh passionfruit pulp (approx 4-5 passionfruits)

½ cup (120 ml) greek/natural yogurt

1½ cups (210 grams) plain flour and 2 teaspoons baking powder sifted together, or 1 cup self-raising and ½ cup plain

zest of 1 orange

topping:

½ cup (60 grams) pure icing sugar

¼ cup (65 grams) fresh passionfruit pulp (approximately 2 passionfruits)

method
Line a small loaf tin (approx 20cm by 12cm) with baking paper, letting two sides overhand to easily remove the cake later.

Cream butter and sugar with an electric mixer, then add vanilla and eggs one at a time continuing to beat with the mixer.

In a separate bowl, mix passionfruit pulp and yogurt together, then add sifted flour, baking powder, orange zest and yoghurt mixture to creamed butter mixture, mixing by hand with a spatula (don't over-mix). The mixture will be quite thick. Spoon into the cake tin and bake at 180°C (160°C fan forced) for approximately 45-55 minutes (test with skewer at 45 min).

Leave cake in the tin to cool on a wire rack for 15 minutes, then pour over icing (pulp and sugar mixed together) while the cake is still warm to partially absorb the icing, and remove from the tin to cool on wire rack.