Quick & Easy

Passionfruit teacake

This light and summery tea cake is topped with a sweet and fruity icing. With an added swirl of coconut and passionfruit through the centre, it's a real treat for lovers of the fruit.
Passionfruit teacake

Passionfruit teacake

John Paul Urizar
1H 15M


Passionfruit icing


1.Preheat oven to 180°C (160°C fan-forced). Grease a 10cm x 24cm loaf pan (inside top measurement); line base and long sides with baking paper, extending the paper 5cm over sides.
2.Beat butter, vanilla, sugar and egg in a small bowl with an electric mixer until light and fluffy. Stir in sifted flour, yoghurt and rind.
3.Spread half the mixture into prepared pan; sprinkle with coconut and spoon over passionfruit pulp. Drop spoonfuls of the remaining batter on top; smooth top.
4.Bake for about 45 minutes or until skewer inserted into centre of cake comes out clean. Stand cake in pan for 10 minutes before turning, top-side up, onto a wire rack to cool.
5.Sift icing sugar into a small bowl; stir in passionfruit until smooth.
6.Drizzle the cooled loaf with the passionfruit icing.

Suitable to freeze without icing. Not suitable to microwave.


Related stories