This is a no-brainer-cake. Like most cakes made in a loaf tin ;)
Mix the dry ingredients together – mix the wet ingredients together and then mix wet and dry and pour it into the loaf tin and bake it. That’s it. And maybe a glaze or frosting. So don’t tell me you can’t bake! ;)
This Greek Yoghurt Cake is made with passion fruits or as we call it here in Germany „Maracuja“ – a delicious (slightly sour) fruit from Brazil and other places in South America (but also Florida as far as I remember) – great strong flavor. The best thing I recently found out „…2 glasses of juice will naturally calm down the most hyperactive child, and for this reason it is highly valued by Brazilian mothers“ – so passion fruit juice has a slight sedative effect – isn’t that great? ;))) Guess you will love that cake now :P
Anyways – you can make the cake with fresh fruits or juice if you can’t find the fruits in the supermarket. If you use juice, I recommend to thicken it first a bit by cooking it with a some sugar. Plain juice would be too much liquid and that leads to an unpleasently moist cake. The thickened syrup also boosts the passion fruit flavor :)
INGREDIENTS / ZUTATEN
For the cake:
2 cups (260g) all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 cup (240g) greek yoghurt
1 cup (200g) sugar
3 large eggs
1/2 cup (120ml) vegetable oil
1/2 cup (120ml) passion fruit pulp (about 6 passion fruits)
For the glaze:
7 oz. (200g) white chocolate, chopped
3 passion fruits, pulp and seeds
1-2 tbsp. heavy cream
Für den Kuchen:
260g Mehl (Type 405)
2 TL Backpulver
1/2 TL Salz
240g Griechischer Joghurt
200g Zucker
3 Eier (L)
120ml Pflanzenöl
120ml Maracuja Saft/Fruchtfleisch (ca. 6 Maracuja Früchte)
Für die Glasur:
200g weiße Schokolade, gehackt
3 Maracuja, Saft und Kerne
1-2 EL Sahne
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 350˚F (180°C). Grease a large tin loaf and set aside. In a bowl sift together the flour, baking powder and salt. Set aside.
2. In a large bowl mix greek yoghurt, sugar, eggs, oil and passion fruit pulp (you can remove the seeds if you don’t like them in the cake) until well combined. Add the flour mix and mix until just combined. Pour the batter into the prepared tin loaf and bake for 50-60 minutes or until toothpick inserted in center comes out clean – if the cake gets too dark, cover with aluminum foil at the end of the baking time. Let cool down in the tin before you remove it from the tin. Let cool down completely on a wire rack.
3. For the glaze add the chopped chocolate, the pulp of the passion fruits and the heavy cream to a heatproof bowl and heat over a saucepan with simmering water, so the chocolate can melt. Stir until you get a smooth mixture. Glaze the cake with it. The chocolate glaze should have hardened a bit before you slice and serve the cake.
1. Den Ofen auf 180°C (350°F) vorheizen. Eine große Kastenform einfetten und zur Seite stellen. Mehl und Backpulver in eine Schüssel sieben und mit dem Salz vermischen. Zur Seite stellen.
2. In einer großen Schüssel den Joghurt mit Zucker, Eiern, Öl und Maracuja Saft/Fruchtfleisch (Kerne kann man entfernen, wenn man die nicht im Kuchen möchte) verrühren. Mehlmix zugeben und nur kurz verrühren. Teig in die Form füllen und für 50-60 Minuten backen – mit einem Zahnstocher testen, ob noch Teig kleben bleibt und erst herausnehmen, wenn der Zahnstocher sauber herauskommt. In der Form etwas abkühlen lassen, herausnehmen und auf einem Kuchengitter komplett auskühlen lassen.
3. Für die Glasur die gehackte Schokolade, den Saft, Fruchtfleisch und Kerne der Maracuja mit der Sahne in einer Schüssel über einem Topf mit köchelndem Wasser langsam erwärmen lassen, bis die Schokolade schmilzt. Alles zu einer glatten Masse verrühren. Den Kuchen damit dekorieren. Die Glasur sollte etwas angezogen haben, bevor man den Kuchen anschneidet und serviert.
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