-
250ml olive oil
-
170g castor sugar
-
1 Lemonzested
-
3 eggs
-
280g cake flour
-
10ml baking powder
-
2.5ml Bicarbonate of Soda
-
2.5ml salt
-
150ml yoghurt
-
180ml passionfruit pulp
-
PASSIONFRUIT GLAZE
-
200g icing sugar
-
40ml lemon juice
-
30ml olive oil
-
50ml Passion fruit pulp
-
TOPPING
-
250g mascarponewhipped with 100ml cream
(Makes 1 loaf – serving 10)
METHOD:
- Preheat the oven to 180°C and grease and line a loaf tin with baking paper.
- In a large bowl combine the olive oil, castor sugar, zest and the eggs and whisk very well to combine.
- Sieve together the flour, bicarbonate of soda, baking powder and the salt.
- Add the dry ingredients to the olive oil mixture and mix till almost combined.
- Add the yoghurt and the passionfruit pulp and mix gently to make the batter.
- Pour the batter into the prepared loaf tin. Bake for 50 minutes or until cooked (test with a skewer). If the cake becomes too dark – turn the oven down to 150°C and cover the cake gently with foil whilst baking.
- While the cake is baking prepare the passionfruit glaze: Combine all the ingredients and whisk very well until completely smooth.
- Pour three quarters of the glaze over the hot cake and leave to cool completely in the loaf tin.
- Remove from the tin and place on a serving plate.
- Spoon the whipped mascarpone on top of the cake and drizzle with the rest of the passionfruit glaze.
