Yogurt Passion

So I was going through some cookbooks that I picked up at the library this week and came across the perfect recipe in which I could use the passionfruit pulp I randomly bought in Toronto a few weeks ago. In Donna Hay's "Seasons" cookbook, she has a recipe for yogurt and passionfruit syrup cake. I decided to give it a try today and see what happens. Drum roll please! Deliciousness certainly!

Yogurt and Passionfruit Syrup Cake

Ingredients

150g butter, softened
1 cup (220g) caster sugar*
1 tsp of vanilla extract
3 eggs
1 cup (280g) thick Greek-style natural yogurt
2 cups (300g) self-rising flour, sifted**

For the passionfruit syrup:

1 cup (250ml) passionfruit pulp
1/2 cup (125ml) water
1/2 cup (110g) caster sugar

* Caster sugar is also known as superfine sugar, however is is not powdered sugar, its like granular but just a little thinner. If you cannot find caster sugar you can also just take regular sugar and just throw it in a blender.
** If you don't have self-rising flour on hand you can substitute with all purpose flour. For every cup of all purpose flour you need to add 1 and 1/2 tsp of baking powder and 1/2 tsp of salt.

Directions

1) Preheat oven to 320 degrees F.
2) To make the passionfruit syrup, place passionfruit pulp, water, and sugar in a small saucepan over medium heat and stir until dissolved. Bring to a boil, reduce heat and cook for 10-15 minutes or until syrupy. Set aside.
3) Place the butter, sugar, and vanilla in the bowl of an electric mixer and beat for 10-15 minutes or until pale and creamy. Add the eggs, one at a time, beating well after each addition. Add the yogurt and beat until well combined. Fold through flour.
4) Spoon mixture into a lightly greased Bundt tin and bake for 35 minutes or until cooked when tested with a skewer.
5) Remove the cake from the tin and place in a serving plate. Spike the cake several times with a skewer. Drizzle cake with syrup while it is still warm.