170 g   butter at room temperature

170 g   castor sugar

2          eggs

100 g   yoghurt

30 ml   lime juice

            Zest of 2 limes

30 ml   chopped thyme

100 ml passionfruit pulp

210 g   self-raising flour

            Pinch of salt


100 ml freshly squeezed lime juice

50 ml   lemon juice

80 ml   castor sugar

5 ml     lime zest

20 ml   sugar for sprinkling

            chopped thyme for garnish


  • Preheat the oven to 160°C and line a loaf tin with baking paper.
  • Beat the butter and sugar until light and fluffy. Add the eggs one at a time and beat well after each addition. Add the lime zest and mix.
  • Add the rest of the ingredients and mix gently – until just combined. Do not overmix the batter.
  • Spoon the cake batter into the loaf pan, even it out and bake for about 1 hour until done. (when you insert a skewer it must come out clean)
  • While the loaf is in the oven, prepare the lime syrup. Mix all the ingredients together in a saucepan, stir to dissolve the sugar and boil for 2 minutes. Remove from heat and cool slightly.
  • A few minutes after the loaf comes out of the oven, prick lightly with a fork and pour over the hot syrup. Sprinkle the sugar over the loaf and leave to cool completely before removing from the pan. Garnish with chopped thyme


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