Yogurt Passionfruit Bundt Cake with Passionfruit Icing
Feb 20, 2022 22:31:35 GMT -5
Post by leilani on Feb 20, 2022 22:31:35 GMT -5
Yogurt Passionfruit Bundt Cake with Passionfruit Icing
PREP TIME
30 minutes
COOK TIME
50 minutes
ADDITIONAL TIME
12 hours
TOTAL TIME
13 hours 20 minutes
Ingredients
(I use 1 cup flour = 130 grams, 1 cup sugar = 200 grams, 1 cup butter = 225 grams, liquid measure 1 cup = 240 grams)
Cake:
390 grams all purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon Kosher salt ( I use Diamond, use less if using Morton’s)
400 grams granulated sugar
250 grams unsalted butter, very soft
4 large eggs, room temperature (about 200 grams)
283 grams Greek style yogurt ( full fat, not non-fat)
160 grams passionfruit juice ( about 8-10 fresh passion fruit with seeds strained out)
2 teaspoons vanilla extract
Soaking syrup:
125 grams water
100 grams granulated sugar
60 grams passionfruit juice
For the icing:
180 grams confectioners or icing sugar ( a cup and a half)
Juice and pulp of 2 large passion fruit (2 - 3 tablespoons of juice
Instructions
For the cake:
Combine the four, baking soda, baking powder in a bowl and whisk well, set aside.
In a large mixing bowl or a bowl of a stand mixer, cream together the butter and sugar until very light and fluffy, stopping to scrape down the sides when needed, about 5 minutes
Add in the eggs one at a time, beating well in between each addition, scraping down sides of mixing bowl after each egg is mixed in.
In a large measuring cup or glass, mix together the yogurt, passionfruit juice and vanilla extract.
Add in the flour mixture to the mixing bowl alternating with the yogurt mixture on low speed in three additions, stopping the mixer to scrape down the sides after each addition to make sure all the flour is incorporated.
Pour batter into prepared bundt pan and smooth the top
Bake for 45-50 minutes or until a skewer inserted almost all the way into the cake comes out clean and the top bounces back when lightly pressed.
While the cake is baking, make the soaking syrup:
Combine the water and sugar in a small saucepan, bring to a boil, stirring to dissolve the sugar. Boil for two minutes then add in the passionfruit juice and boil for another two minutes. Transfer to a resealable jar or bottle and let cool. This will be poured over the cake while still warm.
Cool the cake:
Once the cake is done baking, the cake cool for 5 minutes. Poke deep holes all over the cake, being careful not to poke all the way through and spoon about half of the soaking syrup over the cake, making sure it soaks in before adding more.
Let the cake cool all the way in the bundt pan. At this point you can cover the cake with plastic wrap and let it sit out on the counter until the next day or you can invert it to a cake plate.
If you choose the next day option the cake might stick to the pan, reheat your oven to 325 deg F and heat the cake for 5 minutes. Let cool for a minute then invert on the plate.
Once ready to serve, make the icing:
Whisk together the confectioners sugar and fresh passionfruit and spoon over the cake in two additions. This makes a nice layer of icing.
Serve cake at room temperature. Cake will keep well kept in an airtight container or wrapped well with plastic wrap up to 3-4 days.
Notes
Find fresh passionfruit if you can. It makes it so worth in instead of using canned or carton which usually aren’t 100% juice, but have other additives.
You can substitute lemon, lime, orange, grapefruit juice etc in place. Add in a tablespoon or so of their respective zest to the cake batter as well.
I used a 12 cup bundt pan for this recipe. I don’t suggest going any smaller as it will overflow when baking. The cake will shrink down a little after baking and that is ok,
link
PREP TIME
30 minutes
COOK TIME
50 minutes
ADDITIONAL TIME
12 hours
TOTAL TIME
13 hours 20 minutes
Ingredients
(I use 1 cup flour = 130 grams, 1 cup sugar = 200 grams, 1 cup butter = 225 grams, liquid measure 1 cup = 240 grams)
Cake:
390 grams all purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon Kosher salt ( I use Diamond, use less if using Morton’s)
400 grams granulated sugar
250 grams unsalted butter, very soft
4 large eggs, room temperature (about 200 grams)
283 grams Greek style yogurt ( full fat, not non-fat)
160 grams passionfruit juice ( about 8-10 fresh passion fruit with seeds strained out)
2 teaspoons vanilla extract
Soaking syrup:
125 grams water
100 grams granulated sugar
60 grams passionfruit juice
For the icing:
180 grams confectioners or icing sugar ( a cup and a half)
Juice and pulp of 2 large passion fruit (2 - 3 tablespoons of juice
Instructions
For the cake:
Combine the four, baking soda, baking powder in a bowl and whisk well, set aside.
In a large mixing bowl or a bowl of a stand mixer, cream together the butter and sugar until very light and fluffy, stopping to scrape down the sides when needed, about 5 minutes
Add in the eggs one at a time, beating well in between each addition, scraping down sides of mixing bowl after each egg is mixed in.
In a large measuring cup or glass, mix together the yogurt, passionfruit juice and vanilla extract.
Add in the flour mixture to the mixing bowl alternating with the yogurt mixture on low speed in three additions, stopping the mixer to scrape down the sides after each addition to make sure all the flour is incorporated.
Pour batter into prepared bundt pan and smooth the top
Bake for 45-50 minutes or until a skewer inserted almost all the way into the cake comes out clean and the top bounces back when lightly pressed.
While the cake is baking, make the soaking syrup:
Combine the water and sugar in a small saucepan, bring to a boil, stirring to dissolve the sugar. Boil for two minutes then add in the passionfruit juice and boil for another two minutes. Transfer to a resealable jar or bottle and let cool. This will be poured over the cake while still warm.
Cool the cake:
Once the cake is done baking, the cake cool for 5 minutes. Poke deep holes all over the cake, being careful not to poke all the way through and spoon about half of the soaking syrup over the cake, making sure it soaks in before adding more.
Let the cake cool all the way in the bundt pan. At this point you can cover the cake with plastic wrap and let it sit out on the counter until the next day or you can invert it to a cake plate.
If you choose the next day option the cake might stick to the pan, reheat your oven to 325 deg F and heat the cake for 5 minutes. Let cool for a minute then invert on the plate.
Once ready to serve, make the icing:
Whisk together the confectioners sugar and fresh passionfruit and spoon over the cake in two additions. This makes a nice layer of icing.
Serve cake at room temperature. Cake will keep well kept in an airtight container or wrapped well with plastic wrap up to 3-4 days.
Notes
Find fresh passionfruit if you can. It makes it so worth in instead of using canned or carton which usually aren’t 100% juice, but have other additives.
You can substitute lemon, lime, orange, grapefruit juice etc in place. Add in a tablespoon or so of their respective zest to the cake batter as well.
I used a 12 cup bundt pan for this recipe. I don’t suggest going any smaller as it will overflow when baking. The cake will shrink down a little after baking and that is ok,
link
