CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Olive Oil And Passionfruit Loaf Cake

  • Overview
  • Ingredients
    15 items
  • Directions

This Olive Oil Passionfruit Loaf Cake is a delightful Mediterranean-inspired cake or dessert, featuring the richness of olive oil, the tanginess of passionfruit, and a creamy mascarpone topping.

(Makes 1 loaf)

  • 250ml Olive Oil
  • 170g Castor Sugar
  • 1 Lemon
  • 3 Eggs
  • 280g Cake Flour
  • 10ml Baking Powder
  • 2.5ml Bicarbonate of Soda
  • 2.5ml Salt
  • 150ml Yoghurt
  • 180ml Passionfruit Pulp

Passionfruit Glaze

  • 200g Icing Sugar
  • 40ml Lemon Juice
  • 30ml Olive Oil
  • 50ml Passionfruit Pulp

Topping:

  • 250g Mascarpone, whipped

  • 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.