Passion fruit yoghurt cake with White chocolate drizzle
Passion fruit yoghurt cake with White chocolate drizzle is a dessert that serves 8. For $2.74 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. One serving contains 565 calories, 11g of protein, and 25g of fat. This recipe from Simply Delicious Food has 211 fans. Head to the store and pick up lowfat greek yoghurt, passion-fruit, eggs, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. Taking all factors into account, this recipe earns a spoonacular score of 44%, which is solid. If you like this recipe, you might also like recipes such as Frozen fruit sticks with passion fruit & lime drizzle, Berry bake with passion fruit drizzle, and Apricot, Passion Fruit And White Chocolate Opera.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 60 minutes
Ingredients:
2 teaspoons baking powder
125ml (1/2 cup) canola oil
White chocolate drizzle
3 extra-large eggs
250g (approximately 2 cups) flour
250ml (1 cup) Greek yoghurt
½ cup passion fruit pulp (I pushed the seeds and pulp of 6 passion fruit through a sieve then added back 2 teaspoons of seeds but this is optional)
pulp and seeds of 3 passion fruit (can be strained to remove seeds)
2.5ml salt
200g (approximately ¾ cup) caster sugar
1-2 tablespoons warm water
200g white chocolate, chopped
Equipment:
bowl
oven
skewers
aluminum foil
frying pan
Cooking instruction summary:
Pre-heat the oven to 180°c and grease and line a loaf tin.Sift together the cake flour, baking powder and salt and set aside.In a separate bowl, combine the remaining ingredients and mix well.Pour the yoghurt mixture into the dry ingredients and mix to combine.Pour the batter into the loaf tin and bake for 45 minutes to an hour until a skewer inserted comes out clean. If you find the cake is darkening too much for your liking, simply cover it with a piece of foil half way through baking.Remove from the oven and allow to cool completely before removing the cakes from the tin.To make the white chocolate drizzle, heat the chocolate, passion fruit and one tablespoon of water in a bowl set over a pan of simmering water. Allow the white chocolate to melt and stir together. If you find the drizzle is too thick, simply add another tablespoon of water and mi well.Drizzle the white chocolate mixture over the cake and allow to set slightly before slicing and serving.
Step by step:
1. Pre-heat the oven to 180°c and grease and line a loaf tin.Sift together the cake flour, baking powder and salt and set aside.In a separate bowl, combine the remaining ingredients and mix well.
2. Pour the yoghurt mixture into the dry ingredients and mix to combine.
3. Pour the batter into the loaf tin and bake for 45 minutes to an hour until a skewer inserted comes out clean. If you find the cake is darkening too much for your liking, simply cover it with a piece of foil half way through baking.
4. Remove from the oven and allow to cool completely before removing the cakes from the tin.To make the white chocolate drizzle, heat the chocolate, passion fruit and one tablespoon of water in a bowl set over a pan of simmering water. Allow the white chocolate to melt and stir together. If you find the drizzle is too thick, simply add another tablespoon of water and mi well.
5. Drizzle the white chocolate mixture over the cake and allow to set slightly before slicing and serving.
Nutrition Information:
covered percent of daily need
