Passionfruit, lemon and yoghurt cake

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

By Nici Wickes
  • 15 mins preparation
  • 40 mins cooking
  • Serves 10
  • Print


Passionfruit, lemon and yoghurt cake
  • 170 gram (about 2 cups) Countdown almond meal
  • 2 tablespoon Countdown free from gluten plain flour
  • 170 gram butter, softened
  • 1 cup Countdown caster sugar
  • 4 eggs, separated
  • 3/4 cup thick greek yoghurt
  • 1/4 cup lemon juice
  • zest of 3 lemons
  • 6 passionfruit, pulped
  • icing sugar, for dusting


Passionfruit, lemon and yoghurt cake
  • 1
    Preheat oven to 160°C. Line a 24cm springform tin with baking paper.
  • 2
    In a bowl, combine the ground almonds with the flour. Set aside.
  • 3
    Using an electric mixer, beat the butter and sugar until light and fluffy. Add the egg yolks and continue beating until well combined.
  • 4
    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.
  • 5
    In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the whites into the cake batter.
  • 6
    Pour into the prepared pan. Bake for 45 minutes until lightly browned and still very slightly wobbly in the centre. Cool in the pan.
  • 7
    Dust with icing sugar and serve warm or cold.

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