Passionfruit are in abundance at the moment and make a wonderful fragrant syrup to be poured over these light-as-air cakes.
Ingredients
- 1 cup rice bran oil
- 1 cup caster sugar
- 2 x #7 eggs (large)
- 1 cup plain yoghurt
- finely grated zest and juice 1 large orange
- 1¼ cups plain flour
- 1 cup desiccated coconut
- 2 teaspoons baking powder
- pinch of salt
Passionfruit syrup
- ¼ cup lemon juice
¼ cup orange juice
½ cup water
1 cup caster sugar
½ cup passionfruit pulp (about 6 passionfruit)
Instructions
- Preheat the oven to 160°C fan bake.
- Whisk the oil and sugar together then beat in the eggs until creamy. Stir in the yoghurt, orange zest and juice. Fold in the combined flour, coconut, baking powder and salt until just combined. Don’t over-mix or the cakes will be heavy.
- Pour into the tins and bake for about 23-25 minutes until golden and a skewer inserted into the centre comes out clean.
- Spoon half of the the cooled syrup evenly over the hot cakes.
- Cool completely in the tins. Serve with the remaining syrup and a dollop of cream. MAKES 10.
- Passionfruit syrup:Place all of the ingredients in a saucepan and bring to the boil. Simmer gently for 15 minutes until reduced and syrupy. Cool. Syrup can be made three days ahead.
