Olive Oil Passionfruit Loaf Cake
A Tea Time Favourite
Delight your taste buds with our Olive Oil Passionfruit Loaf Cake, a perfect tea time treat that combines the rich flavour of olive oil with the tropical tang of passionfruit. This moist and flavourful loaf cake, topped with a luscious passionfruit glaze and whipped mascarpone, is sure to become a favourite for any gathering.
Ingredients
Cake:
- 250ml olive oil
- 170g castor sugar
- 1 lemon, zested
- 3 eggs
- 280g cake flour
- 10ml baking powder
- 2.5ml bicarbonate of soda
- 2.5ml salt
- 150ml plain yoghurt
- 180ml passionfruit pulp
Passionfruit Glaze:
- 200g icing sugar
- 40ml lemon juice
- 30ml olive oil
- 50ml passionfruit pulp
Topping:
- 250g mascarpone, whipped with 100ml cream
Method
- Prepare the Loaf Tin:
- Preheat the oven to 180°C and grease and line a loaf tin with baking paper.
- Mix Wet Ingredients:
- In a large bowl, combine olive oil, castor sugar, lemon zest, and eggs. Whisk thoroughly.
- Combine Dry Ingredients:
- Sieve together flour, bicarbonate of soda, baking powder, and salt.
- Make the Batter:
- Add the dry ingredients to the olive oil mixture and mix until almost combined.
- Add yoghurt and passionfruit pulp, mixing gently to complete the batter.
- Bake the Cake:
- Pour the batter into the prepared loaf tin. Bake for 50 minutes or until a skewer inserted into the centre comes out clean. If the cake darkens too much, reduce the oven temperature to 150°C and cover the cake with foil.
- Prepare the Glaze:
- While the cake is baking, combine all glaze ingredients and whisk until smooth.
- Glaze the Cake:
- Pour three-quarters of the glaze over the hot cake and let it cool completely in the loaf tin.
- Serve:
- Remove the cake from the tin and place it on a serving plate.
- Spoon whipped mascarpone on top and drizzle with the remaining passionfruit glaze.
Indulge in the exquisite flavours of this Olive Oil Passionfruit Loaf Cake, perfect for elevating your tea time experience.