Ingredients
1 hour (plus cooling time) 
Makes 1 loaf Cake
- 1 cup (250ml/225g) extra virgin olive oil
- 1 cup (180g) raw castor sugar or raw sugar (granulated sugar)
- 1 tablespoon vanilla paste or extract
- Zest of 1 large lemon
- 3 eggs
- Juice of 1/2 lemon, roughly 3 tablespoons (use the other half for the icing)
- 2 cups (270g) plain (all-purpose) flour
- 1 teaspoon of baking powder
- 1/2 teaspoon bi-carb soda
- 1/2 teaspoon sea salt
- 1 cup (225g) thick natural Greek yoghurt
- 3/4 cup of passionfruit pulp (roughly 4 large fresh Panama passionfruit)
Passionfruit Glaze
- 3/4 cup pure icing sugar
- Juice of 1/2 lemon (3 tablespoons)
- 2 tablespoons extra virgin olive oil
- 4 tablespoons passionfruit pulp (roughly 1 large fresh Panama passionfruit)
Topping
- 250g mascarpone
Method
- Preheat your oven to 180°C/350°F (fan forced oven).
- In a large mixing bowl add the olive oil, sugar, vanilla, lemon zest, and whisk until combined.
- Add the eggs and whisk until smooth.
- Fold in the flour, baking powder, bi-carb soda, and sea salt, until almost combined.
- Gently stir through the yoghurt, lemon juice, and passionfruit pulp until just combined.
- Pour the mixture into a pre-lined loaf tin. I love to use a long loaf tin roughly 31 cm.
- Bake at 180°C/350°F for 45 minutes.
- While the cake is baking let's make the passionfruit glaze.
- In a small bowl add the icing sugar, lemon juice, olive oil, passionfruit pulp, and whisk until smooth.
- Once the cake has baked, remove from the oven and while it's still hot pour over three-quarters of the passionfruit glaze.
- Run a knife around the edge of the cake creating space so the glaze can soak in around the edges.
- Allow the cake to rest in the tin and soak up the glaze for 30 to 60 minutes.
- Remove the cake from the tin and allow to cool on a serving plate.
- Once completely cooled smear the top of the cake with mascarpone and drizzle the remaining quarter of the glaze.
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