Passion Fruit Marble Cake
Passion Fruit Marble Cake sounds just delicious, don’t you think? We wanted to create something different and by adding the curd we did just that!
This cake is a perfect combination of flavours—sweet and chocolatey with a hint of tangy passion fruit. The icing enhances the taste even further, so don’t skip this step.
Give it a try!
Ingredients
MAKES ONE 22x12cm LOAF
CAKE
100g unsalted butter, room temperature
115g caster sugar
1 teaspoon vanilla extract
2 large eggs
120g plain flour
1.5 teaspoons baking powder (about 10g)
50g natural Greek style yogurt
70g passion fruit curd
15g-20g dark chocolate
1 teaspoon milk
Juice from 1-2 passion fruit
ICING
50g icing sugar
3-4 teaspoons water
30g passion fruit curd
Steps
Preheat the oven to 170°C.
Line the loaf pan with parchment paper, leaving some overhang on each side.
Place the dark chocolate in a small heatproof bowl. Set the bowl over a pot of simmering water, stirring occasionally, until the mixture is melted and smooth. Remove from the heat and set aside.
In a separate bowl, beat the butter, sugar and vanilla until light and fluffy (about 2-3 minutes). Scrape down the sides and bottom of the bowl as needed.
Beat in the eggs, one at a time, making sure all the ingredients are combined before adding the next egg.
Sift in the flour and baking powder in a few batches, then add yogurt and 40g of the curd (keep the rest for later). Mix until combined.
Take away about 100g of the batter and add to the melted chocolate. Add a teaspoon of milk and mix until combined.
Pour 3/4 of the yellow batter into the prepared pan. Spoon the cocoa mixture over the top and then spoon 30g of the passion fruit curd. Use a tip of a knife or a skewer to create a marble effect. Finally, pour the remaining 1/4 of the yellow batter and slightly swirl the mixtures together.
Bake for about 40-45 minutes, or until a skewer inserted into the centre of the loaf comes out clean.
Remove from the oven place on a wire rack.
While the cake is cooling, prepare the passion fruit juice. Place a fine-mesh sieve on top of a small bowl and scoop the passion fruit flesh and seeds into the sieve. Press down with a spoon to try to get as much juice into the bowl as possible. Then prick the top of the cake with a skewer and spread the passion fruit juice with a pastry brush. Let it sink in.
For the icing, combine icing sugar with water until fully incorporated, then mix in the curd.
Drizzle the cake and let it set for an hour or so.
Tips
It is important that you combine enough of the yellow butter with the melted chocolate as otherwise the mixture can sink to the bottom of the cake.
Don’t skip the icing, it really adds a punch of passion fruit flavour to the cake.
For best results, use room temperature ingredients. They will bond together easily, and the batter will be silky and evenly textured.
