I have an admission. I am a little embarrassed to say that I still watch Desperate Housewives and I love it. I can’t be the only one or it wouldn’t still be showing. One thing I love about it is guessing who people in my life would be if they were on the show. I think that I would be closest to Bree but with a hint of Lynette. I’m definitely not as prim and proper and well dressed at all times as Bree (that’s the hint of Lynette) but I do love greeting guests with homemade goodies and throwing dinner parties. I also love taking baked goodies when I visit friends.
It was a little tricky to transport but last weekend when I visited my friend Kristin in Sydney I arrived with cake in hand. It got a little bit beaten up in the overhead locker (items do move) but it survived. I knew I wanted to use some of the passionfruit that I got from the markets the week before and thought they’d go quite nicely with yoghurt. A quick Google search came up with Donna Hay’s lemon yoghurt cake. It was perfect. I adjusted the sugar a little bit so it wasn’t too sweet and replaced the icing with my own creation and the passionfruit yoghurt cake was born. It was very tasty and the perfect afternoon tea enjoyed while Kristin and I had a girlie catch up session on Saturday afternoon.
It’s also seriously easy to make. I managed to whip it up in the morning and it was ready before we had to leave for our flight at midday. There are two steps. Step one: throw the eggs, passionfruit, yoghurt, sugar and oil in a medium bowl and whisk them all together.
Step two: sift the flour into the bowl and stir them through.
See, I told you it was seriously simple.
Spread the batter into the greased and floured tin. Bake the cake at 180C fan-forced for 35 minutes or until a cake tester comes out clean.
Leave the baked cake to rest in the tin for 5 minutes.
Turn the cake out onto a wire rack. I had to pause and take a photo of the cake while it was upside down. The inside was just so smooth and perfect.
Leave the cake to cool on the tray for about half an hour. There are my compulsory little versions chilling next to the big mamma. This recipe works well for cupcakes too.
Make the icing by mixing the icing sugar into the passionfruit. Drizzle it over the cake while it’s still a little warm.
Serve the cake warm. A little bit of whipped cream on the side wouldn’t hurt either. Enjoy!
So what about you? Which character from Desperate Housewives are you?
- ¾ cup (180ml) vegetable oil - I used olive oil
- 2 eggs
- 1/4 cup passionfruit pulp
- 1 cup thick natural yoghurt - I used Greek yoghurt
- 1 cup caster (superfine) sugar
- 2 cups (300g) self-raising flour
- 1/4 cup passionfruit pulp
- approximately 3 tbsp icing sugar
- Pre-heat the oven to 180C fan-forced. Grease a ring-tin with butter or oil and then flour it well.
- In a large bowl, whisk together the oil, eggs, passionfruit, yoghurt and sugar.
- Sift the flour into the mixture and then gently stir it in until the batter is smooth.
- Spread the batter into the prepared tin.
- Bake the cake for 35 minutes or until a cake-tester inserted in the middle comes out clean.
- Leave the cake to rest in the tin for 5 minutes before transferring it to a wire rack to cool for 20 minutes
- Make the icing by combining the passionfruit with the icing sugar.
- Drizzle it over the warm cake.
- Serve warm.
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