Ingredients
(Makes 1 loaf – serving 10)
- 250 ml Extra Virgin Olive oil
- 170 g castor sugar
- 1 lemon, zested
- 3 eggs
- 280 g cake flour
- 10 ml baking powder
- 2,5 ml bicarbonate of soda
- 2,5 ml salt
- 150 ml plain yoghurt
- 180 ml passionfruit pulp
Passionfruit Glaze
- 200 g icing sugar
- 40 ml lemon juice
- 30 ml Extra Virgin olive oil
- 50 ml passionfruit pulp
Topping
- 250g mascarpone, whipped with 100 ml cream
Method
- Preheat the oven to 180°C and grease and line a loaf tin with baking paper
- In a large bowl combine the EVOO, 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 EVOO 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.
Source: Christine Capendale