Passion fruit yoghurt cake with White chocolate drizzle

• Vegetarian

• Produce

  • 1/2 cup Passion fruit pulp
  • 1 Pulp and seeds of 3 passion fruit

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 2 tsp Baking powder
  • 200 g Caster sugar
  • 250 g Flour
  • 2 1/2 ml Salt
  • 200 g White chocolate
  • 1 White chocolate drizzle

• Oils & Vinegars

  • 125 ml Canola oil

• Dairy

  • 250 ml Greek yoghurt

• Liquids

  • 1 tbsp Water

Found on simply-delicious-food.com

Description

Ingredients

• 250g (approximately 2 cups) flour
• 2 teaspoons baking powder
• 2.5ml salt
• 250ml (1 cup) Greek yoghurt
• 200g (approximately ¾ cup) caster sugar
• 3 extra-large eggs
• 125ml (1/2 cup) canola oil
• ½ cup passion fruit pulp (I pushed the seeds and pulp of 6 passion fruit through a sieve then added back 2 teaspoons of seeds but this is optional)
• White chocolate drizzle
• 200g white chocolate, chopped
• pulp and seeds of 3 passion fruit (can be strained to remove seeds)
• 1-2 tablespoons warm water

Directions

• Pre-heat the oven to 180°c and grease and line a loaf tin.
• Sift together the cake flour, baking powder and salt and set aside.
• In a separate bowl, combine the remaining ingredients and mix well.
• Pour the yoghurt mixture into the dry ingredients and mix to combine.
• Pour the batter into the loaf tin and bake for 45 minutes to an hour until a skewer inserted comes out clean. If you find the cake is darkening too much for your liking, simply cover it with a piece of foil half way through baking.
• Remove from the oven and allow to cool completely before removing the cakes from the tin.
• To make the white chocolate drizzle, heat the chocolate, passion fruit and one tablespoon of water in a bowl set over a pan of simmering water. Allow the white chocolate to melt and stir together. If you find the drizzle is too thick, simply add another tablespoon of water and mi well.
• Drizzle the white chocolate mixture over the cake and allow to set slightly before slicing and serving.