Passionfruit and Lime Cake

Serves 10-12 Prep Time 30 minutes   Cook Time 50 minutes   Rated:

A quick loaf cake is always handy to have up your sleeve. This is such an good old fashioned type cake, best served in thick slabs with a cup of herbal tea in a garden preferably. Perfect for serving anyone who may pop in on occasion. (Does that even happen any more?)

Fresh passionfruit pulp is not that cheap, we went with frozen pulp which we then thawed. The cake does crack a little on top, but no one ever minded a little crack with some icing seeping into it. Extra yummy!

Passionfruit is rich in antioxidants like Vitamin C, promoting a strong immune system and healthy skin. Its fiber content aids digestion and may help reduce the risk of heart disease. So there's that! Healthy're very welcome.

Try some of our other family style cake recipes too:

Lumberjack Cake

Lemon Loaf Cake

Basic Chocolate Cake

Butter Cake

Danish Apple Cake

Lemon Sourdough Cake

Victoria Sponge Cake

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Preheat oven to 170ºC and brush a loaf tin with EVOO. Set aside.


To make the cake, place sugar and zest into the Thermomix bowl and mill 10 sec/speed 10.


Add yoghurt, vanilla, EVOO, lime juice and eggs. Blend 10 sec/speed 6.


Add remaining ingredients and blend 12 sec/dough setting/Interval. Finish combining with a spatula if necessary.


Scrape into prepared tin and dollop with passionfruit then swirl it throughout the batter. You will need a good nonstick tin for this cake, or avoid getting the passionfruit pulp on the tin itself as it will caramelise and stick to the metal during baking.


Bake 50-55 minutes or until skewer comes out clean.


Cool on wire rack turning out of the tin after 10 minutes.


To make the frosting, whisk the passionfruit pulp and icing mixture in a small bowl until you reach your desired consistency. Drizzle over cooled cake. You may need to add more or less sugar depending on how thick your pulp is.

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