(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


200 g icing sugar

40 ml   lemon juice

30 ml   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 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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