This recipe features in Julie Le Clerc’s Favourite Cakes book which is quite literally becoming one of my favourite cake books! I am keen to try this cake recipe with other fruit. I can see it working well with plums in the winter or maybe even feijoas right now!
1 cup rice bran oil
1 cup caster sugar
1 cup plain yoghurt (or passionfruit)
juice and finely grated zest of 2 lemons
2 cups self-raising flour, sifted
1. Preheat oven to 160C. Grease and flour one 20cm bundt cake tin.
2. Whisk oil and sugar together to combine. Whisk in eggs until mixture is creamy then stir in yoghurt, lemon juice and zest. Stir in flour until just mixed through. Try not to over mix at this stage or the batter will become heavy and the resulting cakes will be hard.
3. Spoon mixture into prepared tins and bake for 1 hour, or until a skewer inserted comes out clean.
4. Remove to a rack to cool and serve drenched in passion fruit syrup.
Syrup ingredients and method
1/2 cup lemon juice
1/2 cup water
1 cup sugar
1/2 cup passion fruit pulp
Place all ingredients into a saucepan and bring to the boil. Boil gently for 5-10 minutes until syrupy. Pour part of the hot syrup over cold cake and the rest into a jug to serve.