(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


  • 250g mascarpone, whipped with 100 ml cream


  • 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