This is one of those lemon yoghurt cakes that has it all – punchy flavour from the passionfruit and lemon, an incredible texture, and it keeps well. Nici Wickes’ lemon passionfruit cake is a winner!
Ingredients
Method
Preheat oven to 160°C. Line a 24cm springform tin with baking paper.
In a bowl, combine the ground almonds with the flour. Set aside.
Using an electric mixer, beat the butter and sugar until light and fluffy. Add the egg yolks and continue beating until well combined.
Add the yoghurt and lemon juice, then beat – don’t worry if it curdles a bit. Fold in the almond-flour mixture, lemon zest and passionfruit pulp.
In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the whites into the cake batter.
Pour into the prepared pan. Bake for 45 minutes until lightly browned and still very slightly wobbly in the centre. Cool in the pan.
Dust with icing sugar and serve warm or cold.
We’ve used it along with the almond meal in this recipe to keep it as a gluten-free cake, but in a pinch you can swap this for regular flour.
Fresh is best but you can swap for frozen passionfruit or passionfruit pulp, but keep an eye out for any sugar added to it – it will make it sweeter! Frozen passionfruit might defrost a bit water too, so be mindful of excess moisture being added to this recipe as it could affect the final result.
Almond meal is finely ground almonds, and a great gluten-free, low-carb ingredient. You should be able to find this product in the baking iasle of your local supermarket.
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