Name: Our Passionfruit Lemon Almond Cake balances sweet and zesty to perfection
Prep time: 40 min
Cook time: 50 min
Total time: 90 min
Yield: 8-10
Ingredients: 185g butter, softened; 1½ cups caster sugar; 2 tsp finely grated lemon rind; 1 tsp vanilla extract; 4 eggs, at room temperature; 1¼ cups self-raising flour; 2/3 cup plain flour; ½ cup Greek yoghurt; ¼ cup fresh passionfruit pulp; ¼ cup flaked almonds; Whipped cream, to serve; PASSIONFRUIT DRIZZLE; ½ cup icing sugar mixture; 1 tbsp fresh passionfruit pulp

Our Passionfruit Lemon Almond Cake balances sweet and zesty to perfection

Every slice is pure sunshine.

Skip to Recipe

Serves 8-10

Prep

40M

Cook

50M

Resting

10M

Total

1H 30M

TIP: You’ll need 3-4 passionfruits for this recipe. Cake can be made a day ahead. Keep in a container.

Ingredients

185g butter, softened

1½ cups caster sugar

2 tsp finely grated lemon rind

1 tsp vanilla extract

4 eggs, at room temperature

1¼ cups self-raising flour

2/3 cup plain flour

½ cup Greek yoghurt

¼ cup fresh passionfruit pulp

¼ cup flaked almonds

Whipped cream, to serve

PASSIONFRUIT DRIZZLE

½ cup icing sugar mixture

1 tbsp fresh passionfruit pulp

Method

Step 1

Grease a 22cm round cake pan. Line base and side with baking paper, extending paper 2cm above pan edge.

Step 2

Beat butter, sugar, rind and vanilla in large bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined.

Step 3

On low speed, beat in flours and yoghurt in two batches until combined. Stir in passionfruit pulp. Spoon into prepared pan. Smooth over top. Scatter over almonds.

Step 4

Cook in a 160°C (fan-forced) preheated oven for 50 mins-1 hour, or until a skewer inserted into the centre comes out clean. Remove from oven. Stand in pan for 10 mins. Turn out onto a wire rack to cool.

Step 5

DRIZZLE: Place icing sugar in a small bowl. Stir in enough passionfruit pulp until thin consistency. Drizzle over top of cake.

Step 6

Serve with cream.

Karen Buckley Managing Food Editor

Growing up, Karen’s formative years were defined by cooking and baking alongside her loved ones. Since then, she’s turned this lifelong passion into a career, with an acquired 30 years of experience in leading test kitchens, developing the recipes you know and love. Across the New Idea, New Idea Food, Woman’s Day, Take 5, and That’s Life digital and print brands, she develops enough recipes in a year to last you 365 days (not that we’re counting). And with a TAFE Home Economics Certification under her belt, her dedication to creating healthy, affordable and delicious food has always been at the centre of the recipes she creates. And for Karen, this also applies to her own meal-planning repertoire at home: she’ll avoid buying processed products, instead incorporating fresh wholefoods where she can.