Monday, September 3, 2018

Yogurt passion fruit cake

Bolo de iogurte e maracujá / Yogurt passion fruit cake

I have not posted on this blog in such a long time I wonder if there is still anyone around. Life is hectic and I no longer have time to write each recipe in two different languages, therefore I have focused on my blog written in Portuguese (and even there I have not been able to post regularly).

Cakes are probably my favorite thing to bake and that is why I bring you a cake recipe today, after all this time: it is adapted from several different recipes that are prepared using the yogurt empty package. Since those can vary quite a lot from one place to the other, I have used measuring cups/grams in order to make the recipe work for everyone, no matter where they live. I added passion fruit pulp with the seeds because I love how beautiful they make the cake look, but if you don’t like them just strain the pulp before using it in the recipe.

Yogurt passion fruit cake
adapted from several different recipes

2 ¼ cups (315g) all purpose flour
2 teaspoons baking powder
pinch of salt
¾ cup plain whole milk yogurt
¾ cup (180ml) canola oil
1 ¾ cups (350g) granulated sugar
3 large eggs, room temperature
½ cup (120ml) passion fruit pulp, with the seeds
1 teaspoon vanilla extract

¼ cup (60ml) passion fruit pulp, with the seeds
2 tablespoons granulated sugar
1 tablespoon water

Preheat the oven to 350°F/180°C. Butter a 10-cup capacity Bundt pan.

In a large bowl, sift the flour, baking powder and salt. Add the remaining ingredients and mix with a wooden spoon just until smooth – do not overmix or the cake will be tough.
Transfer the batter to the prepared pan and smooth the surface. Bake for 40-50 minutes or until risen and golden and a skewer inserted in the center of the cake comes out clean. Cool in the pan over a wire rack for 20 minutes, then carefully unmold onto the rack.

In those 20 minutes, make the syrup: place all the ingredients in a small saucepan and cook over high heat, stirring until sugar is dissolved. Cook for further 4-5 minutes, stirring occasionally, until mixture is syrupy. Brush the hot syrup over the warm cake. Cool completely and serve.

Serves 10-12

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