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Greek Yoghurt Passion Fruit Cake

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  • Author: Bake to the roots
  • Prep Time: 20
  • Cook Time: 60
  • Total Time: 120



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
  • 12 tbsp. heavy cream


  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.


  • Enjoy baking!


  • Serving Size: 10