Passionfruit Syrup Cake

🧂 Ingredients

• 150 g of butter

  softened
• 220 g of caster sugar
• 1 teaspoon of vanilla extract
• 3 eggs
• 1 cup of thick Greek yoghurt
• 300 g of self raising flour

  sifted
• 1 cup of passionfruit pulp
• 125 ml of water
• 110 g of caster sugar

Instructions

• 1 Preheat the oven to 160 degrees Celsius (320 Fahrenheit) and lightly grease a
  24cm bundt tin.
• 2 To make the passionfruit syrup, combine the passionfruit pulp, water and sugar
  in a saucepan over a medium heat. Bring to the boil and then reduce heat to low
  and cook for 10 to 15 minutes. Set aside while you make the cake.
• 3 Combine the butter, sugar and vanilla extract in the bowl of an electric mixer
  fitted with a paddle attachment and beat until pale and creamy.
• 4 Add the eggs to the mixture, one at a time, beating well between each addition.
• 5 Add the yoghurt and beat well before switching the mixer to it's lowest speed
  and combining the flour.
• 6 Spoon the mixture into the prepared bundt tin and bake for 35 minutes, or until
  tested with a skewer.
• 7 Remove the cake from the tin and pierce all over with a cake skewer while still
  hot before drizzling the syrup all over.

Nutrition Info