Olive Oil Passionfruit Loaf Cake. This passionfruit loaf cake has floral olive oil and a perfect texture from greek yogurt, and is brushed with a passionfruit syrup and finished with a passionfruit icing
- 225g sugar
- 300g all-purpose flour
- 80g almond meal
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 135g Filippo Berio California Extra Virgin Olive Oil
- 135g passionfruit puree
- 3 eggs, at room temperature
- 150g full fat greek yoghurt, at room temperature
- 1 tsp vanilla bean paste
- 60g passionfruit puree
- 50g sugar
- 200g powdered sugar, sifted
- 30g Passionfruit puree
- Seeds from one passionfruit (optional)
OLIVE OIL PASSIONFRUIT LOAF CAKE
- Preheat the oven to 350°f / 180°c. Grease a pullman pan or one pound loaf pan (see notes). If you are using a loaf pan, line with a parchment paper sling.
- In a large bowl, combine the sugar, flour, almond meal, baking powder, baking soda, and salt, and whisk to combine.
- In a medium bowl, combine the Filippo Berio California Extra Virgin Olive Oil, passionfruit puree, eggs, yogurt, and vanilla bean paste, and mix to combine. Add the wet ingredients to the dry ingredients and whisk until completely incorporated. Finish with a rubber spatula if needed to ensure that there are no dry ingredients left on the bottom.
- Transfer the mixture to the prepared pan, smoothing with an offset spatula or back of a spoon. Place onto a sheet pan (optional step but I like doing it just in case).
- Bake the loaf cake for 60 to 70 minutes, or until a skewer inserted into the centre comes out clean, checking for doneness after 50 minutes and tenting with foil if needed to stop the top of the loaf from browning excessively. Remove from the oven and allow to stand in the pan for 5-10 minutes, before turning out onto a wire rack and brushing with the passionfruit syrup (recipe follows). Leave to stand for a further 5 to 10 minutes, brushing additional syrup on if it seems to be absorbing, then allow to cool completely.
- Using a spoon or offset spatula, spread with the icing (recipe follows). Allow 10-15 minutes for it to set slightly before serving. Slice thickly using a sharp bread knife.
- Leftovers can be wrapped or stored in an airtight container at room temperature.
- Place the passionfruit puree and sugar in a small saucepan over medium heat. Stir to combine, then heat until the sugar has dissolved. Bring the mixture to a gentle boil, then simmer for 2 minutes to allow it to reduce slightly. Allow to stand for 5-10 minutes to cool slightly.
- In a small bowl, combine the powdered sugar and passionfruit puree. Stir until well combined, then add more passionfruit a small squeeze at a time until you have a thick glaze (you need it to be thicker than you think so it doesn’t run). Add the passionfruit seeds if using, and mix to combine. Spread onto the cake.
Keywords: passionfruit, loaf cake, icing, pullman pan, passionfruit syrup, passionfruit icing