Today I baked the Yoghurt Passionfruit Syrup Cake from NotQuiteNigella. It was really quite fortuitous that I actually had two passionfruit in the fridge clamouring to be eaten or used in such an awesome way. I also thought I'd have to buy yoghurt and baking powder (to make self-raising flour), but I chanced upon a tub of yoghurt in the freezer, and self-raising flour in the fridge.
Tenny is currently on holiday with PoBe and my parents in Hong Kong, so there are no photos of the cake - but it looked quite liked Not Quite Nigella's except that I didn't bake mine in a Bundt pan but in a springform pan which is actually Abi's and appears to be have made its permanent home in my kitchen (well, she does have three of them).
I was a bit worried the chunks of ice in the defrosted yoghurt (which I stirred away) would affect the ability of the cake to rise in the oven, but twenty minutes or so into the baking time it was rising just fine, and turned out wonderfully light and fluffy.
I also didn't have enough passionfruit to make up the required one cup of pulp, so I used the - get this - frozen lemon in our freezer. I had to defrost it in the microwave first, and was worried the juice would've dried out but it was as juicy as ever!
My mother is in the habit of freezing things, as you can see.
I thought the lemon gave the syrup quite a bit of an edge. Oh and if you're planning to make it with lemon and passionfruit don't follow the instructions exactly but add as much water/sugar as you deem fit, to get the consistency you want.
The cake was so cakey, crumby and light and moist, just the way I like it.
I hardly ever eat anything I bake, but I had a pretty substantial slice of this, it was just awesome.
And I think I've figured out the secret of the heartland bakeries - self-raising flour.
Tenny is currently on holiday with PoBe and my parents in Hong Kong, so there are no photos of the cake - but it looked quite liked Not Quite Nigella's except that I didn't bake mine in a Bundt pan but in a springform pan which is actually Abi's and appears to be have made its permanent home in my kitchen (well, she does have three of them).
I was a bit worried the chunks of ice in the defrosted yoghurt (which I stirred away) would affect the ability of the cake to rise in the oven, but twenty minutes or so into the baking time it was rising just fine, and turned out wonderfully light and fluffy.
I also didn't have enough passionfruit to make up the required one cup of pulp, so I used the - get this - frozen lemon in our freezer. I had to defrost it in the microwave first, and was worried the juice would've dried out but it was as juicy as ever!
My mother is in the habit of freezing things, as you can see.
I thought the lemon gave the syrup quite a bit of an edge. Oh and if you're planning to make it with lemon and passionfruit don't follow the instructions exactly but add as much water/sugar as you deem fit, to get the consistency you want.
The cake was so cakey, crumby and light and moist, just the way I like it.
I hardly ever eat anything I bake, but I had a pretty substantial slice of this, it was just awesome.
And I think I've figured out the secret of the heartland bakeries - self-raising flour.
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