


OLIVE OIL PASSIONFRUIT LOAF CAKE
(Makes 1 loaf – serving 10)
250 ml olive oil
170 g castor sugar (I used the Golden castor sugar from NATURA sugars)
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 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 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.
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