PAS­SION­FRUIT & YO­GHURT CAKE WITH ROSE­HIP SYRUP

The Australian Women’s Weekly Food Magazine - - Front Page - PHO­TOG­RA­PHER LOUISE LIS­TER STYLIST EMMA KNOWLES PHOTOCHEF NA­DIA FONOFF

A syrup on a cake is a bit like a dress­ing on a salad. With­out it, it’s plain, but with it, the in­gre­di­ents start to sing. Mix the syrup up a lit­tle if you like by ex­per­i­ment­ing with dif­fer­ent-flavoured teas. Pep­per­mint, lemon­grass and earl grey would all work well with the tang of pas­sion­fruit.

PAS­SION­FRUIT & YO­GHURT CAKE WITH ROSE­HIP SYRUP PREP + COOK TIME 1 HOUR 45 MIN­UTES + STAND­ING & COOL­ING SERVES 8

220g un­salted but­ter, soft­ened

1 cup caster sugar

3 eggs

2 cups self-rais­ing flour

2/3 cup greek-style nat­u­ral yo­ghurt

1/3 cup fresh pas­sion­fruit pulp

ROSE­HIP SYRUP

1 rose­hip and hibis­cus tea bag

1 cup boil­ing water

1 cup caster sugar

½ cup fresh pas­sion­fruit pulp

1 Make rose­hip syrup.

2 Pre­heat oven to 180°C/160°C fan. Grease a 12cm x 23cm loaf pan; line base with bak­ing pa­per.

3 Beat the but­ter and sugar in a medium bowl with an elec­tric mixer for 6 min­utes or un­til light and fluffy. Beat in eggs, one at a time. Fold in flour, then yo­ghurt, in al­ter­nate batches. Fold in pas­sion­fruit un­til just com­bined. Spoon mix­ture into pan; smooth the sur­face.

4 Bake cake for 50 min­utes or un­til a skewer in­serted in the cen­tre comes out clean. Leave cake in pan for 10 min­utes be­fore turn­ing, top-side up, onto a wire rack to cool.

5 Serve cake cut into slices, driz­zled with syrup.

ROSE­HIP SYRUP

Place tea bag in a small saucepan, then pour over boil­ing water; steep for 5 min­utes. Squeeze liq­uid from tea bag; dis­card bag. Add sugar and pas­sion­fruit pulp to tea; stir over low heat un­til sugar dis­solves. In­crease heat to high, then bring to the boil. Boil for 15 min­utes or un­til thick and syrupy. Re­move from heat; cool.

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